Wiley Handbook of Science and Technology for Homeland Security, 4 Volume Set

MITIGATING CONSEQUENCES OF PATHOGEN INOCULATION INTO PROCESSED FOOD

JAMES S. DICKSON

Department of Animal Science, Iowa State University, Ames, Iowa

1 INTRODUCTION

Pathogens occur in processed foods as a result of the natural occurrence of these organisms, and also as a result of failures in both processing and sanitation. The intentional introduction of pathogens into processed foods is an unlikely but plausible event, given an individual or individuals with sufficient motivation. The response to either an accidental or intentional event would be similar, although there would be more significance to an intentional event. However, the basic response would include the recovery of the affected products, a reevaluation of the process, and a public relations effort to restore public confidence in the specific food type or processor.

2 SCIENTIFIC OVERVIEW

2.1 Processed Foods

The processing of foods ranges from very minimal to technologically advanced. An example of minimal processing would be fresh vegetables, such as green beans. In this case, the food is simply washed to remove physical contaminants, and may be prepackaged for retail sale. Alternatively, some foods, such as canned vegetables, may be processed and preserved to a degree that they are shelf stable and ready-to-eat. Because of the diversity of food types and processing, the potential for an intentional introduction of pathogens is great.

2.1.1 Historical Precedence. Upon leaving the post of Secretary of the US Department ...