Nestlé opens microbiology laboratories in Switzerland to study food-borne pathogens

Swiss food giant Nestlé has unveiled more than 20 new microbiology laboratories at its Nestlé Research Center in Lausanne, Switzerland, as part of its efforts to study food-borne pathogens to ensure safer food production.

The microbiology research facilities have a high level of ‘bio-containment’, which means that certain areas will be sealed and will be accessible only by trained personnel who must wear protective clothing and follow strict hygiene procedures.

The new facilities include a polymerase chain reaction (PCR) laboratory, typing laboratory and P3 laboratory.

PCR is a molecular technique that monitors specific sequences of nucleic acids such as DNA, and it is used as a tool to identify and characterise bacteria in raw materials species of meat that could cause food contamination.

The typing laboratory uses a process called molecular typing to understand the properties of bacteria in order to perform microbial risk assessment.

Nestlé employs a process called ‘ribotyping’ to identify individual organisms.

The P3 laboratory, which is at level three of the four recognised levels of bio safety worldwide, operates at negative pressure to ensure no air leaks as research on food-borne viruses such as norovirus and pathogenic strains of E. coli will be conducted here.

Nestlé stated that it is employing advanced scientific techniques to refine the processes it uses to destroy pathogens without altering the nutritional value of food products.

Nestlé chief technology officer Werner Bauer said that although Nestlé constantly faces pathogens such as drug-resistant strains of salmonella, there are newer threats as these pathogens evolve, and the company needs 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."

"We need more data and more state-of-the-art technologies to guide our product development and to ensure our products continue to be absolutely safe," Bauer added.

Nestlé Research Center is part of the fundamental scientific research and innovation within Nestlé.

It plays a key role in driving science and technology, from basic nutrition and health research, to applied research for product development and application, and it supports all Nestlé’s product categories with scientific and technological expertise.

Nestlé operates 29 regional testing laboratories that provide analytical data and quality assurance support to its operations and research and development (R&D).

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Image: Left to right: Nestlé Research Center Food Safety head John O’Brien, Nestlé chief technology officer Werner Bauer and Nestlé Research Center head Thomas Beck, at the opening ceremony of the new laboratories. Photo courtesy of Nestlé.