People

Kirsty Holmes


Microbiologist

Prior to joining QIB Extra in March 2017 as a Microbiologist, Kirsty Holmes gained a Bachelor of Science degree in Animal & Plant Biology at Sheffield University and then spent over 22 years working in the food industry in various food manufacture roles, including Quality Assurance, Technical, Hygiene, Production and predominantly working as an industrial microbiologist.

Kirsty spent over 16 years running the internal Chemistry and Microbiology laboratories at Bernard Matthews Ltd in Norwich covering a wide variety of nutritional and microbiological tests. These included standard food tests such as Group 1 nutrition, pH, Water Activity and food pathogen testing such as Listeria spp, Salmonella Spp and Campylobacter spp as well as routine indicator and spoilage tests. She was involved in both method development, validation and quality assessment of all method performances, garnering a wide variety of test method experience using standard and innovative techniques over the years.

Kirsty additionally gained experience assisting other departments with problem solving in relation to microbiological issues within the production areas and across the business as a whole.
 

Dr Reg Wilson

Managing Director

Elizabeth Saggers

Director of Operations

Claire Daniels

Head of Customer Liaison

Jemma Snell

Microbiologist

Professor Mike Peck

Consultant Microbiologist

Dr Martin Webb

Microbiologist

Applied Research and Analytical Services for Industry

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Latest News

Risk Assessment of Botulism from Chilled, VP/MAP (Vacuum Packed/Modified Atmosphere Packed) Fresh Meat held at 3°C to 8°C

26/03/2019

QIB Extra on behalf of Meat Livestock Australia (MLA) and The British Meat Processors Association (BMPA) undertook a project using a risk assessment approach and carried out a challenge test experiment, to establish whether a shelf-life of greater than 10 days can be applied to fresh chilled meat.

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New test to combat buffalo mozzarella fraud uncovers mislabelled products

05/03/2019

Scientists from the Quadram Institute on the Norwich Research Park have developed a test that differentiates between buffalo and cow’s milk, and between the cheeses made from them. Applying the test to commercial products, they found that many restaurant meals and supermarket pizzas claiming to be buffalo mozzarella are mislabelled, and instead contain mozzarella made wholly or partially from cows’ milk. 

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