Scientists have suggested that an anti-bacterial enzyme found in human tears and other body fluids could be applied to certain foods for fighting against intestinal contamination with anthrax.
The data from the study shows that lysozyme application has the potential to eliminate anthrax producing bacteria in processed foods.
It has been known for almost a century that the enzyme, lysozyme, kills certain bacteria by destroying bacteria cell walls.
The researchers used a surrogate bacterial strain that behaves in more or less similar fashion as the actual anthrax strain, except that it does not cause the disease.
They studied the spore’s survival in the hen’s egg white and found that the lysozyme in the egg white was very effective in killing the anthrax spores. Lysozyme also showed some activity in killing spores added to ground beef and milk.