Establishing Database for Food Products and Ingredients to Strengthen Readiness in Food Terrorism Attack

  • Khalil I. EreifejEmail author
Conference paper
Part of the NATO Science for Peace and Security Series A: Chemistry and Biology book series (NAPSA)


Food tables such as food composition, food type and ingredients as part of food data base can provide detailed information which can be essential to nutritionists, food scientists, and many workers in a variety of fields such as epidemiological research, clinical practice and health promotion policy, food manufacturing, and to the State in fighting terrorism. All citizens and dietetic professionals should be on alert in monitoring food safety from farm to fork. In addition to food products/ingredients data base tables, Food Nets and International cooperation, establishment a local Health Department to be the first to respond on any event might look like food terrorism. Also, the individuals at the front line could observe food outbreak, increase in illnesses, unusual illnesses or irregular health behaviors. The dietitian in the front lines is at the key position to observe irregularity. Quick communication and response will help to encounter the food product or ingredient, which is responsible or have been employed in a bioterrorism attack. This presentation presents information on the History, Development, Present status of food data base for food products/ingredients and the recommended solutions in case of food bioterrorism threat.


Food data base Food safety Food terrorism 



The author would like to thank the NATO Science for Peace & Security Program for supporting the Advanced Research Workshop in Food Security and Safety Against Terrorist Threats and Natural Disaster, National Research Centre in Cairo, Egypt, also The Agricultural Technology International for their support in holding the workshop in April 13–15, 2010, in Cairo, Egypt. The efforts of all other scientists participated in the workshop and those who helped to make it successful are acknowledged.


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Copyright information

© Springer Science+Business Media B.V. 2011

Authors and Affiliations

  1. 1.Department of Nutrition and Food Technology, Faculty of AgricultureUniversity of Science and TechnologyIrbidJordan

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