Microbiological issues of food safety have historically been considered the result of inadvertent contamination. Intentional contamination or adulteration of food is, however, also a reality. Traditional HACCP programs are designed to enhance food safety by addressing the risk of inadvertent contamination of food during production and processing. Mitigating the intentional contamination of food requires an approach beyond HACCP. Thwarting food bioterrorism is critical to minimizing not only the health risk but also the economic risk. Beyond the illness that can occur as a result of the intentional contamination of food, the economic impact on brand name and product type can also be significant.
We will review some of the microbiological causes of foodborne infections and intoxications, as well as explore examples of the dire consequences of adulteration, ostensibly for economic gain. This webinar will also discuss the potential threats of using food as biological weapon and the actions food companies can take to mitigate and minimize the risks of intentional food adulteration.
Michael Brodsky has been an Environmental Microbiologist for more than 47 years. He is a Past President of the Ontario Food Protection Association, the International Association for Food Protection and AOAC International. He serves as co-Chair for the AOAC Expert Review Committee for Microbiology, as a scientific reviewer in Microbiology for the AOAC Official Methods of Analysis and the AOAC Research Institute. He is a reviewer for Standard Methods for the Examination of Water and Wastewater and a chapter co-editor on QA for the Compendium of Methods in Microbiology. He is also a lead auditor/assessor in microbiology for the Canadian Association for Laboratory Accreditation.