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R. L. BUCHANAN, Center for Food Safety & Applied Nutrition, U.S. Food & Drug Administration, 5100 Paint Branch Pkwy., College Park, MD 20740 At first glance, the ability to defend our food supply from intentional contamination seems an overwhelming task considering the highly complex and diffuse nature of the food industry. However, when addressed in a systematic, risk-based manner, it becomes evident that the range of potential microbiological, chemical or radiological agents is limited, only certain foods are potential vehicles for any specific agent, and there are substantial differences in the risks associated with different potential points of contamination. The ability to perform systematic evaluations of foods in relation to food defense has advanced substantially through the adaptation of techniques for performing vulnerability assessments and risk assessments. After exploring variations of HACCP, the FDA initially evaluated food defense vulnerabilities using Operational Risk Management, a technique adapted from the U.S. Air Force that compares probability and severity in relation to key steps from farm to fork. More recently, a more sophisticated approach, CARVER + Shock, has been adapted from the DOD to provide an even more in depth analysis that includes some measures of cultural and psychological impact. Finally, investigators are exploring the use of probabilistic risk assessment modeling tools to evaluate the potential impact of potential intervention and prevention strategies. These new tools are allowing the FDA to provide the food industry with key recommendations for preventing the intentional contamination of foods.
Session 26, Food defense and protection: Detection of poisonous agents
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |