Bioterrorism and Food Safety

Description

Bioterrorism and Food Safety introduces public health students and professionals to the vulnerabilities of the U.S. food supply to a terrorist attack on both processed foods and the nation’s farming industry. Among the topics included are descriptions of the vulnerability of the U.S. food supply to bioterrorism, definitions of high-priority agents likely to be used in such an attack and information about the U.S. government's current strategies to protect against, and respond to, a terrorist attack on the food supply.

Content

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Topic 1: Overview

• Section 1: General Terms and Definitions
• Section 2: U.S. Government Departments and Agencies Involved in Food Safety
• Section 3: Previous Intentional Contamination of the Food Supply in the United States and the Role of First Responders
• Section 4: The U.S. Food Chain: Preventing a Terrorist Attack from Farm to Fork

Topic 2: Agricultural Bioterrorism

• Section 1: Risk Factors for Terrorist Attacks Present within America’s Agricultural Industry
• Section 2: Agricultural Bioterrorism Protection Act of 2002; Threats to Animal and Plant Health
• Section 3: Detecting a Bioterrorist Attack on the U.S. Agricultural Industry

Topic 3: Terrorism Targeting Processed Food

• Section 1: Overview
• Section 2: Potential Chemical and Biological Threats
• Section 3: The U.S. Government's Strategic Plan for Bioterrorism Targeting Processed Food

Trainer Biography

Erin Hager, PhD is formally of the Department of International Health at the Johns Hopkins Bloomberg School of Public Health. Her background in both biochemistry and human nutrition has facilitated her work in food safety, particularly the intentional or non-intentional contamination of processed foods.