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Bacillus anthracis
Clostridium botulinum toxin
Escherichia coli O157:H7
Shigella dysenteriae Type 1
Salmonella spp.
Salmonella typhi
Vibrio cholerae
Spore-forming bacterium that causes gastrointestinal anthrax
Spore-forming bacterium that produces highly toxic neurotoxins; food-borne botulism results from ingestion of the toxins
Strain of the vegetative bacterium E. coli that produces potent toxins that cause severe damage to the intestinal lining
Vegetative bacterium that causes the infectious disease Shigellosis; can be caused by three other Shigella spp: boydii, flexnari, and sonnei
Group of vegetative bacteria of the genus Salmonella that cause Salmonellosis, a gastrointestinal disease in humans; S. enteritidis and S. typhimurium are the most common causative agents in the United States
Vegetative bacterium that is the causative agent of typhoid fever
Vegetative bacterium that is the causative agent of cholera
Dairy, seafood, some raw meats, and water
Canned foods, honey, improperly processed foods, and pasteurized foods
Cheese curd, dry-cured salami, game meat, lettuce, raw milk, unpasteurized fruit juices, and various raw or undercooked meat
Poultry, raw fruits and vegetables, salads (for example, tuna or potato), and shellfish
Eggs, dairy products, milk, poultry, and raw meats
Contaminated milk, shellfish, and raw fruits and vegetables
Cabbage, lettuce, and raw shellfish
1 to 7 days
6 hours to 2 weeks; most commonly 12 to 36 hours
1 to 8 days
12 to 50 hours
12 hours to 3 days
3 days to 3 weeks
6 hours to 5 days
Bloody diarrhea, fever, loss of appetite, and nausea; followed by bad stomach pain
Difficulty speaking and swallowing, double vision, malaise, muscle weakness, and vertigo; paralysis of breathing muscles can cause death
Abdominal pain, diarrhea that is initially watery, but becomes grossly bloody, and severe cramping
Abdominal pain, fever, malaise, and watery or bloody diarrhea
Abdominal cramps, diarrhea, and fever
Chills, constipation, fever, headache, malaise, and myalgia; confusion, delirium, intestinal perforation, and death may occur in severe cases
Circulatory collapse, profuse watery diarrhea, vomiting, and shock
What Is Food Bioterrorism?Food bioterrorism is an intentional attack targeted against the food system using a disease-causing biological agent.The U.S. food supply is susceptible to intentional contamination by terrorists, where food could be used as a vehicle for introducing harmful disease pathogens into the United States. The U.S. food system is far reaching, encompassing the full range of domestically produced foods (fish, fruits, grains, meats, nuts, poultry, vegetables), a large variety of processed food products (deli meat, juices, milk, snack foods, etc.), as well as those foods and food products imported into the United States. Most common food-borne illnesses are caused by a handful of bacterial species, most notably Escherichia coli O157:H7, Listeria monocytogenes, Salmonella, and Shigella. Terrorists could intentionally add these commonly found food pathogens or other bioterrorism threat agents to legally or illegally imported foods, or contaminate a facility where foods are being produced, packaged, and distributed.
Why Target the U.S. Food System? The major effect of a successful bioterrorist attack on the food system would be human illnesses and potentially deaths. It is also important to recognize that economic disruption, widespread fear, and political destabilization could be achieved without causing significant illness. Loss of public confidence in the food supply might even overshadow the public health consequences of mass contamination.
Is the United States Vulnerable to a Food Bioterrorism Attack? Yes - the food infrastructure is considered a “soft target” for deliberate attack because highly vulnerable targets, such as food imports and packaging facilities, often provide little to no security. The large number of entry points in the food continuum for introduction of an agent, combined with the lack of security and surveillance at ports of entry and many processing, packaging, and distribution facilities, underlies the nature of the vulnerability.
Bioterrorism: Threat to the U.S. Food System - Biological Agents of Concern
Biological Agents
Associated Foods in Natural
OccurrencesDescription Onset Symptoms
What are the Biological Agents of Concern for Intentional Food-borne Contamination?
Biological Agent Production Equipment andSupplies:
• Flasks, roller bottles, vials, or other containers
• Incubator, shaker table, or other apparatus
• Microscope
• Low-temperature freezer
• Makeshift systems, such as home-brewing fermentors
• More sophisticated fermenting systems and bioreactors
• Personal protective equipment, including facemasks or respirators, protective suits, rubber gloves, or safety cabinets
Planning or Surveillance Activities:
• Interest in facility security and access controls
• Seeking information about trucking and delivery schedules
• Operational information on food processing, packaging, or distribution facilities
• Internet searches or hardcopies related to U.S. food supply vulnerabilities, food industry practices, etc.
Unusual Behavior or Activities:
• Equipment or materials at a residence, such as glassware, incubators, rubber gloves, surgical masks, or literature on food-borne pathogens, diseases, medicine, or biology
• Theft of scientific research cultures, material, or organisms
• Attempts to acquire pathogens from culture collections or diagnostic laboratories
• Suspicious employment, recruitment of employees, or theft of uniforms or identification credentials
• U.S. Customs and Border Protection (CBP) Agricultural Specialists and Officers• U.S. Department of Agriculture (USDA) Food Safety and Inspection Service (FSIS)• Food and Drug Administration (FDA)• Food processors and packagers• Employees of distribution and warehouse centers• Truck operators• Retailers• Food service industry• Public health officials• Law enforcement
• Be aware and report suspicious activity to local law enforcement• Report suspicion of potential food-borne agent use to a FDA or FSIS inspector• Recognize signs and symptoms of illnesses from potential food-borne agents
Who Should You Contact?If you suspect a potential food-borne illness outbreak, contact:• Local or state health department, for current listings in your state see American Public Health Association (APHA) Web site: http://www.apha.org/public_health/state.htm• FDA’s Consumer Complaint Coordinators, for current listings in your state see the following Web site: http://www.cfsan.fda.gov/~dms/qa-top.html
• FSIS Office of Food Defense and Emergency Reponse (OFDER) 24-hour hotline at (202) 720-5643
If you suspect suspicious activities, contact:• Local law enforcement• Local FBI Field Office, for a complete listing see the following Web site: http://www.fbi.gov/contact/fo/fo.htm
Additional copies of the brochure can be obtained by emailing the Department of Homeland Security at [email protected].
Who Protects the U.S. Food System?
What Can You Do?
What Are Potential Indicators of Food Bioterrorism Activities?
