The Need for Food Defense in the Post-9/11 Era: Can the Risk be Ignored?
Presented in two parts, Food Safety focuses on the protection of food products from unintentional contamination by an agent reasonably likely to occur in the food supply (e.g. E coli, Salmonella, Listeria).
Food Defense is the protection of food from intentional contamination by biological, chemical, physical, or radiological agents that are not reasonably likely to occur in the food supply. The food and beverage industry is struggling how to approach food defense.
The Food Safety Modernization Act of 2010 is the first regulatory law to use the term “food defense” and to provide the U.S. Food and Drug Administration with that direct regulatory authority. Even though the regulations for food defense under the FSMA have not yet been proposed, there are a number of basic security tools and programs that should be put in place and may provide an increased level of protection against intentional contamination incidents.
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