Nestlé opens lab to study harmful pathogens in food

Nestlé has opened an advanced laboratory to study foodborne pathogens that are harmful to human health.

May 31, 2013

Nestlé has opened an advanced laboratory to study foodborne pathogens that are harmful to human health. The new facilities at the Nestlé Research Center in Switzerland will have a high level of ‘bio-containment,’ meaning certain areas will be sealed with access restricted to trained personnel who must wear protective clothing and adhere to strict hygiene procedures. The company is using sophisticated scientific techniques to refine the processes it uses to kill pathogens without destroying the nutritional value of its food.

“We constantly face familiar pathogens like Salmonella, but there are newer threats as these pathogens evolve,” said Nestlé’s Chief Technology Officer Werner Bauer. “We have to stay one step ahead. The research done here will undoubtedly be a great asset for Nestlé, but we also have a responsibility to communicate and share the results with the scientific community and consumers, so everyone can benefit.”

Press release

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