Terrorism and the Food Chain

Abstract

A study concerning deliberate threats against the food chain has been carried out in France using various methods: analysis of feasibility and impact on public health; collection of data on previous biological and chemical outbreaks, whether malevolent or accidental; and the vulnerability of the food chain. Twenty-four biological agents have been classified in three categories of increasing danger. The same approach has been used for 71 chemical agents. It should be noted that the terrorist risk to the food chain, especially the biological risk, must be seen in context. In the case of chemical agents, it must be borne in mind that they are not much affected by the temperatures of foodstuff treatments and that some are readily available on the market or on the internet.

In food factories, the Hazard Analysis Control Critical Points method is aimed at controlling sanitary risks and preventing accidental outbreaks. This kind of method can also be developed to prevent criminal activities. Each food factory can implement its own specific programme for the prevention and management of threats, restricting access to equipment, premises and products, and monitoring people's movements. A practical guide book to help French food producers to prepare their own prevention plan is now available.