The scientists knew that papain, an enzyme derived from papaya, would break down collagen in abalone tissue. But they needed to determine how much papain was needed to tenderize black abalones without damaging flavor. They also used a trained taste panel to confirm and refine their texture and flavor findings. The molecules are monoclonal antibodies. Highly specific and sensitive, the improved antibodies make the test capable of readily detecting a single bacterium in a food sample as small as 1 gram, incubated overnight.
Specificity can be critical in testing meat and other food products.
Incorrect reports that pathogens are present can alarm consumers and have significant financial impacts on companies. This could lead to improved methods for stopping pathogens before they can reach consumers. The year-long study will sample poultry farms in Arkansas, California Georgia, Mississippi and the Delmarva peninsula of Delaware, Maryland and Virginia. Researchers will focus on 10 broiler production farms. They will use genetic tests to identify bacteria they collect at about 25 sites on each farm.