Scientists discover enzyme to insulate food from bioterrorism

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GHN News Editor -- “Data from this study could be used in developing safer foods for human consumption,” said Saeed A. Khan,
Ph.D.  He and other scientists go on to explain how to protect food from anthrax threats.  

What scientists said at the 240th National Meeting of the American Chemical Society is helpful in the fight against terrorism.  That's because of the discovery that an antibacterial enzyme found in body fluids and tears can be put into foods to insulate and protect them from intentional attack of chemicals that could cause serious diseases.  This is being done even as other scientists have been looking to create a human form of the flu virus to establish an anecdote.  The problem, however, is keeping those instructions out of the hands of terrorists intent on using bio-terrorism through a virus that could create a pandemic.

 “The data from our study shows that lysozyme application has the potential to eliminate anthrax producing bacteria in processed foods.”

Scientsts like Khan and his colleagues know about the protective qualities of lysozyme that shows how it can destroy different types of bacteria.  This is the protective agent, for example, found in breast milk and the whites of eggs.

This newest research solidifies the findings of the protective nature of the enzyme known as "the body's own antibiotics." Scientists in this recent
study looked at how it would kill anthrax spores.

“Based on our results, it looks like that lysozyme could be used to either slow down or prevent the growth of an avirulent form of the bacterium
Bacillus anthracis that causes anthrax,” Khan said. “More research is needed on other types of foods, including ground beef, milk, fruit
juices, and vegetables.”