Sophie Zuber

Nestlé Research Center
Lausanne Switzerland

Biographical Sketch: Sophie Zuber works as Food Safety Microbiologist at the Nestlé Research Centre, based in Lausanne, Switzerland. She received her PhD in microbiology from the Department of Genetics, University of Melbourne, Australia. In her current position, her principal responsibilities include providing scientific advice and guidance on possible risks of viruses in the food chain and developing risk management strategies in this field. In this context Sophie Zuber has published peer-reviewed publications focusing on the effects of treatments used in food processing on viruses.

Papers:
P1-118 Inactivation of Escherichia coli, Listeria monocytogenes and Salmonella spp. on Strawberries by Pulsed Light
T1-09 Minimizing the Risk of Microbial Contamination in Berry Primary Production: From Theory to Implementation in Different Regions of the World
T1-12 Inactivation of Salmonella, Shiga-toxin Producing Escherichia coli, Listeria monocytogenes, Hepatitis A Virus, and Selected Surrogates on Frozen Blueberries by Candying
T9-09 Effect of Gaseous Ozone on Foodborne Pathogens and Their Surrogates on Fresh and Frozen Strawberries