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Posted On: 05/20/2017 9:12:53 PM
Post# of 9152
Matt,
I didn't mention the other steps in the test and why they're used:
The FDA requires a 250 gram sample for the test. It's placed in a "Stomaching Bag" and then heated to 37 degrees centigrade, and churned in a machine that replicates stomach action. After eight hours of "stomaching" a greasy gruel forms in the bag. Then the reagent strip is exposed to the sample and if it turns red it means the husk given off by the E. coli is present.
If you had studied Business 101 you'd realized that the N-Assay is an antibody/antigen test and not a test for reagents or toxins. You'd also have realized from what was said in my earlier post that the husk is much more prevalent than the E. coli in the meat tested and the reagent test will be much faster in detecting the presence of the E. coli than any other test, including the N-Assay. You could have millions of husks and relatively very few E. coli. Work the numbers. Your approach would result in many sick people. Forget food testing meat with N-Assay.
Scott
I didn't mention the other steps in the test and why they're used:
The FDA requires a 250 gram sample for the test. It's placed in a "Stomaching Bag" and then heated to 37 degrees centigrade, and churned in a machine that replicates stomach action. After eight hours of "stomaching" a greasy gruel forms in the bag. Then the reagent strip is exposed to the sample and if it turns red it means the husk given off by the E. coli is present.
If you had studied Business 101 you'd realized that the N-Assay is an antibody/antigen test and not a test for reagents or toxins. You'd also have realized from what was said in my earlier post that the husk is much more prevalent than the E. coli in the meat tested and the reagent test will be much faster in detecting the presence of the E. coli than any other test, including the N-Assay. You could have millions of husks and relatively very few E. coli. Work the numbers. Your approach would result in many sick people. Forget food testing meat with N-Assay.
Scott
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