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Education

• PhD: University of Wisconsin, Animal Science and Bacteriology
• MS: University of Illinois Urbana Champaign
• BS: University of Illinois Urbana Champaign

Research Emphasis

Center for Food Safety

• Food Safety, Salmonella pathognenesis, genetics, and physiology
• Food fermentations
• Gastrointestinal microbiology

Food Safety Consortium

Publications

• Ricke, S.C., M.M. Kundinger, D.R. Miller and J.T. Keeton. 2005. Alternatives to antibiotics: Chemical and physical antimicrobial interventions and foodborne pathogen response. Poultry Sci. 84: 667-675.

• Maciorowski, K.G., S.D. Pillai, F.T. Jones, and S.C. Ricke. 2005. Polymerase chain reaction detection of foodborne Salmonella spp. in animal feeds. Crit. Rev. Microbiol. 31: 45-53.

• Duffy, E.A., L. Cisneros-Zevallos, A. Castillo, S.D. Pillai, S.C. Ricke, and G.R. Acuff.  2005. Survival of Salmonella transformed to express green fluorescent protein on Italian parsley as affected by processing and storage.  J. Food Prot. 68: 687-695.

• Zabala Diaz, I.B. and S.C. Ricke. 2004. Influence of  short chain fatty acids and lysine on  Salmonella typhimurium cadA expression.  Antonie von Leeuwenhoek 85: 45-51.

• Ricke, S.C. 2003. Perspectives on the use of organic acids and short chain fatty acids as antimicrobials. Poultry Sci. 82: 632-639.

• Li, X. and S.C. Ricke. 2003.Generation of an Escherichia coli lysA targeted deletion mutant by double cross-over recombination for potential use in a bacterial growth-based lysine assay.  Letts. Appl. Microbiol. 36: 458-462.

• Pillai, S.D. and S.C. Ricke. 2002. Aerosols from municipal and animal wastes: Background and contemporary issues, Can. J. Microbiol. 48: 681-696.

• Kwon, Y.M., L.F. Kubena, D.J. Nisbet, and S.C. Ricke. 2002. Functional screening of bacterial genome for virulence genes by transposon footprinting.  Meths. Enzymol., Bacterial Pathogenesis, Part C, V.L. Clark and P.M. Pavoil (eds.), Vol. 358: 141-152.

• Ricke, S.C. , I. B. Zabala-Diaz and J.T. Keeton. 2001. Fermented Meat, Poultry, and Fish. In: M. P. Doyle, L.R. Beuchat, and T.J. Montville (Eds.), Food Microbiology-Fundamentals and Frontiers. American Society for Microbiology, 2nd Edition, Washington, D.C. pp. 681-700.

• Ricke, S.C., S.G. Birkhold and R.K. Gast. 2001. Chap. 46: Eggs and egg products. pp. 473-481. In: F.P. Downes, and K. Ito (Eds.), Compendium of Methods for the Microbiological Examinations of Foods, 4th Edition. American Public Health Association, Washington, D.C.

• Durant, J.A., D.E. Corrier, and S.C. Ricke. 2000. Short-chain volatile fatty acids modulate the expression of the hilA and invF genes of Salmonella Typhimurium. J. Food Prot. 63: 573-578.