Log10 pioneering science and innovation in food safety
By CALLEY LAMAR
[email protected]
This article originally appeared in the Ponca City New on February 24, 2026.
[email protected]
This article originally appeared in the Ponca City New on February 24, 2026.
Nestled within Ponca City’s industrial park is a business that focuses on the important task of ensuring food safety in both the food consumed by the community, and for the facilities that produce those foods.
Log10 was founded in 2013 by microbiologist Dr. Siobhan Reilly to address food safety gaps in the industry.
Dr. Reilly initially started a food microbiology lab located in Stillwater, which was later sold, and she began conducting consulting work for the food industry. When a client began experiencing food safety issues in their facility, Dr. Reilly went back to research work at OSU with a focus on the use of probiotic organisms for the reduction of foodborne pathogens.
She collected several initial probiotic strains, and utilized a company out of Wichita that began blending the very first probiotic blends.
Following this initial success, Dr. Reilly sought to start a new company centered around this technology.
After talks with the Ponca City Development Authority (PCDA) and Head Country, Dr. Reilly was persuaded to locate to Ponca City, where Log10 begin operating in a full-service food microbiology at their current location in the industrial park, while also conducting their probiotic blending at the Pioneer Technology Center (PTC) Incubator.
State-of-the-art fermentation and production operations were installed at the facility, and they began collecting their own strains from different sources, while researching and developing Pre-liminate formulas. Once the construction phase was completed, all parts of the operation were moved under one roof.
The early focus was on Salmonella reduction in pet foods, and has since expanded to target Listeria, E. coli, and other contaminants in food, pet foods, animal feed, and the agricultural industries. The laboratory at Log10 is set up to research their probiotic strains, but they soon began to perform routine testing for food samples at the request of their clients. Additionally, they also conduct research, shelf-life, and validation studies for companies in the food industry.
“We have two different research paths. There is research that is completed based on a client’s requested needs such as validation studies, shelf-life studies or sensory research or our own internal research where we are looking at new probiotics, how to grow them efficiently and how they react to pathogens.” said Michele Shewmaker, COO at Log10.
The bodies of both humans and animals are home to trillions of microorganisms that aid in bodily functions and health. Probiotic cultures are gathered from natural sources such as those found in the guts of humans and animals, or from mother’s milk, as it contains a high microbial diversity and is the an important step in the early development of gut microbiota in infants.
For their internal research, after collecting samples, Log10 will grow them out to see if it contains a strain they don’t already have. The research will include looking into the probiotic organism’s growth, whether it has inhibitive capabilities, or if it is aggressive toward other microorganisms. The latter of which is one that Log10 is interested in.
“We use nature to fight nature. It’s a matter of finding the right strains and right combinations. said Shewmaker. “Listeria is always more difficult to eliminate than Salmonella because it can grow in a cold environment. If we’re working with a refrigerated product and trying to control Listeria, it’s a little bit more of a challenge because it continues to grow and we must overcome that growth at the same time we are trying to destroy the pathogen.”
The research stage is important in achieving a greater yield and concentration during the fermentation of Log10’s own strains, while at the same time finding the right combinations that can aid in combating pathogenic organisms.
The research stage is important in achieving a greater yield and concentration during the fermentation of their own strains while at the same time finding the right combinations that can aid in combating pathogenic organisms.
Today, Log10 employs both scientists and food safety professionals.
In addition to their work with probiotics, Log10 offers food safety consultation and auditing services to companies across the United States. This includes Hazard Analysis and Critical Control Points (HACCP) training accredited by the International HACCP Alliance, that equips a facility with knowledge and understanding to identify, evaluate, and control hazards throughout the productions process.
“We can conduct customized food safety & HACCP training at our facility, or we can come to your operations,” said Amanda Backhaus, Log10 Business Officer Manager.
“We provide comprehensive auditing services to evaluate your operation’s procedures, and can also help developing food safety plans, environmental monitoring and sanitation programs or provide guidance to comply with Global Food Safety Initiative (GFSI) benchmarked standards or the Food Safety Modernization act (FSMA).”
“Our dedicated team has extensive experience and if you are facing a food safety challenge, we are more than capable of helping you solve it.” said Shewmaker.
Log10 was founded in 2013 by microbiologist Dr. Siobhan Reilly to address food safety gaps in the industry.
Dr. Reilly initially started a food microbiology lab located in Stillwater, which was later sold, and she began conducting consulting work for the food industry. When a client began experiencing food safety issues in their facility, Dr. Reilly went back to research work at OSU with a focus on the use of probiotic organisms for the reduction of foodborne pathogens.
She collected several initial probiotic strains, and utilized a company out of Wichita that began blending the very first probiotic blends.
Following this initial success, Dr. Reilly sought to start a new company centered around this technology.
After talks with the Ponca City Development Authority (PCDA) and Head Country, Dr. Reilly was persuaded to locate to Ponca City, where Log10 begin operating in a full-service food microbiology at their current location in the industrial park, while also conducting their probiotic blending at the Pioneer Technology Center (PTC) Incubator.
State-of-the-art fermentation and production operations were installed at the facility, and they began collecting their own strains from different sources, while researching and developing Pre-liminate formulas. Once the construction phase was completed, all parts of the operation were moved under one roof.
The early focus was on Salmonella reduction in pet foods, and has since expanded to target Listeria, E. coli, and other contaminants in food, pet foods, animal feed, and the agricultural industries. The laboratory at Log10 is set up to research their probiotic strains, but they soon began to perform routine testing for food samples at the request of their clients. Additionally, they also conduct research, shelf-life, and validation studies for companies in the food industry.
“We have two different research paths. There is research that is completed based on a client’s requested needs such as validation studies, shelf-life studies or sensory research or our own internal research where we are looking at new probiotics, how to grow them efficiently and how they react to pathogens.” said Michele Shewmaker, COO at Log10.
The bodies of both humans and animals are home to trillions of microorganisms that aid in bodily functions and health. Probiotic cultures are gathered from natural sources such as those found in the guts of humans and animals, or from mother’s milk, as it contains a high microbial diversity and is the an important step in the early development of gut microbiota in infants.
For their internal research, after collecting samples, Log10 will grow them out to see if it contains a strain they don’t already have. The research will include looking into the probiotic organism’s growth, whether it has inhibitive capabilities, or if it is aggressive toward other microorganisms. The latter of which is one that Log10 is interested in.
“We use nature to fight nature. It’s a matter of finding the right strains and right combinations. said Shewmaker. “Listeria is always more difficult to eliminate than Salmonella because it can grow in a cold environment. If we’re working with a refrigerated product and trying to control Listeria, it’s a little bit more of a challenge because it continues to grow and we must overcome that growth at the same time we are trying to destroy the pathogen.”
The research stage is important in achieving a greater yield and concentration during the fermentation of Log10’s own strains, while at the same time finding the right combinations that can aid in combating pathogenic organisms.
The research stage is important in achieving a greater yield and concentration during the fermentation of their own strains while at the same time finding the right combinations that can aid in combating pathogenic organisms.
Today, Log10 employs both scientists and food safety professionals.
In addition to their work with probiotics, Log10 offers food safety consultation and auditing services to companies across the United States. This includes Hazard Analysis and Critical Control Points (HACCP) training accredited by the International HACCP Alliance, that equips a facility with knowledge and understanding to identify, evaluate, and control hazards throughout the productions process.
“We can conduct customized food safety & HACCP training at our facility, or we can come to your operations,” said Amanda Backhaus, Log10 Business Officer Manager.
“We provide comprehensive auditing services to evaluate your operation’s procedures, and can also help developing food safety plans, environmental monitoring and sanitation programs or provide guidance to comply with Global Food Safety Initiative (GFSI) benchmarked standards or the Food Safety Modernization act (FSMA).”
“Our dedicated team has extensive experience and if you are facing a food safety challenge, we are more than capable of helping you solve it.” said Shewmaker.
These are the two new 500-liter fermenters that will be going online later this year. The units were purchased from a manufacturer in Spain. The fermenters are specialized devises used to grow the probiotic strains by Log10. The length of time for fermentation depends on the organisms, as some can be completed in 12 hours, while others can take 24 to 36 hours depending on the strain. (Photo by Calley Lamar)
CUTLINE 3: Pictured is a dry probiotic blend. Log10 produces both dry and wet blends. Dry blends are freeze dried and are in a powder-like form, while the wet blends are in a liquid state. The use of a dry or wet blend depends on the type of environment or food they are applied to. (Photo by Calley Lamar)
