Kerry recently celebrated the opening of a new BSL-2-certified Food Protection and Preservation Lab at the company’s Beloit Innovation Center in in Beloit, Wisconsin. The ribbon-cutting ceremony took place on June 19, 2024, marking a significant step in Kerry’s efforts to ensure food safety and quality while reducing food waste.
The new lab at Kerry’s Beloit Innovation Center has been certified against BSL-2 standards to safely handle food safety microorganisms, enabling in-house isolation of bacteria like Listeria monocytogenes, Salmonella, and Escherichia coli. The company’s food scientists and experts will use the state-of-the-art lab to conduct verification studies of food safety protocols against inoculated foods.
Having access to more than 1,000 bacterial strains collected through collaborations and post-outbreak analyses, Kerry can provide comprehensive food safety testing for its customers; for example, assuring that natural or conventional ingredients (e.g., buffered vinegar or acetates) used by food producers can inhibit bacterial growth. Additionally, the lab tests the efficacy of innovative preservation ingredients and concepts, aiming for extended shelf-life and reduced food waste.
