To be able to build those tools, they first need to be intimately familiar with the substance and the microorganisms that tend to contaminate it. They'll sequence and analyze the DNA and RNA of dairy samples from Cornell's farm, as well as of all the microorganisms in environments milk tends to make contact with, including the cows themselves, from the moment it's pumped. Their tests will characterize what's "normal" for raw milk, so the tools they make can easily tell if something's wrong even if it's an unknown contaminant we've never seen before.

This project however, is just the beginning. They plan to apply what they learn to other types of produce and ingredients in the future in order to ensure that they're safe for consumption, especially if they were imported from abroad. Martin Wiedmann, Gellert Family Professor in Food Safety, from Cornell University said in a statement: