Americans took this for granted until the acts of terrorism that toppled the Twin Towers of the World Trade Center almost one year ago.  This act of terrorism began to raise doubts about the safety of our food and water supplies.  Food security now joins food safety as a major concern for food industry and public health officials.  Everybody eats, and that means that everybody is susceptible in some way to a food terrorist attack.

The President’s budget for fiscal year 2003 contains $1.7 million for defending our food and water supplies against bioterrorism.  This money has not yet been approved by Congress but stands to receive a great deal of support.

What are the risks?

A terrorist attack on water or food supplies would depend on the goal of the attack.  For example, plant or animal disease introduced and spread throughout farms could cost significant economic damage.  Attacks on food further along on the chain of production could result in illness and death of Americans.  For example, once foods have been processed and are ready for wholesale or retail distribution there are fewer points of examination and food could be contaminated more easily.  An attack at this point, however, would have a much more limited impact than an attack on crops because the danger would be recognized quickly and the products isolated from further distribution.

Health and Human Services Secretary Tommy Thompson expresses concern that imported products are obviously the most likely products to be contaminated with pathogens by terrorist groups.  Imports, along with the deliberate infection of U.S. herds and wheat crops with pathogens are of greatest concern at this time because they are the most accessible to contamination.

What is Being Done?

In response to an increased risk of terrorist attacks on the food supply, The Food and Drug Administration  (FDA) helped to form the Food Security Alliance.  This group plans to develop more effective prevention programs, new surveillance systems, and faster foodborne illness outbreak response.

On the foreign front, the FDA began hiring an additional 210 import specialists at the end of 2001.  Also, 100 additional technical analysts will test increased quantities of food samples for contaminants.

As to the water supply, after September 11 Congress allocated $89 million to the Environmental Protection Agency (EPA) to protect the U.S. water supply.  The goal of this allocation was to heighten the ability of the United States to respond to terrorist threats to the water supply and reduce susceptibility to such attacks. 

The EPA is administering these funds in grant programs and by providing training and technical assistance to medium and small wastewater and drinking water systems.

What about food tampering?

This is still a major concern for consumers.  The FDA advises that you carefully examine any product for signs of tampering before opening it.  If a product appears to be opened, a can is dented, or a product is damaged in some way, consumers should report these incidents to the proper agency.  As always, if a food looks, smells, or tastes different that usual, it should not be eaten.  Remember the old but still good advice, "When in doubt, throw it out."  Actually, consumers should not dispose of such products before contacting the proper authorities (listed below.)

·         The United States Department of Agriculture's Meat and Poultry Hotline is open 24 hours and can be reached at 1-800-535-4555.  This is the proper number to call if the product contains meat or poultry.

·         The Food and Drug Administration handles problems with all products containing seafood, produce, or raw eggs and can be reached at 301-443-1240, 24 hours a day.  Consumers may also call their local or district FDA office.  The numbers for each state can be found at http://vm.cfsan.fda.gov.

Education, communication, and up-to-date information regarding the food and water supplies will help all Americans reduce anxiety and stay healthy.

The information in this article is from an article in Today's Dietitian by Mary Anne Clairmont, RD.