Barbora Dubovcova is in the lead of Food Safety for Low Energy Electron Beam Business at Bühler AG, Uzwil, Switzerland since 2016. She is in charge of validating and scaling of the innovative technology for the dry food industry and its implementation to the HACCP.
She is fostering innovation and closing the gap between scientific research and industrial application by collaborations with universities and research institutes in the field of food safety and microbiology.
Barbora holds a degree in Food Technology from the Danish Technical University (DTU) where she carried out research on non-thermal bacteria reduction technologies in collaboration with Swiss Federal Institute of Technology in Zurich.
Presence of pathogenic bacteria on low-moisture foods such as spices and rising consumer demand for fresh and minimally processed products create opportunities for surface decontamination technologies such as low-energy electron beam technology. LEEB treatment efficiently reduces natural bioburden, thermo-resistant bacterial spores and Salmonella spp. to safe levels. This presentation discusses the main considerations prior to the microbial validation, incl. selection a suitable surrogate organism and other parameters which have an impact on the success of validation and implementation of this technology to practice.