Switzerland-based food giant Nestlé has opened new laboratories at the Nestlé Research Center in Switzerland in order to study food-borne pathogens.
The new facilities feature a high level of 'bio-containment', which means certain areas will be sealed with access restricted to trained personnel who must wear protective clothing and adhere to strict hygiene procedures.
Nestlé stated that it is using the most advanced scientific techniques to refine the processes it uses to kill pathogens without destroying the nutritional value of its food.
Nestlé chief technology officer Werner Bauer said that the company constantly face familiar pathogens such as salmonella, but there are newer threats as these pathogens evolve.
"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 a 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. It supports all of Nestlé's product categories with scientific and technological expertise.
