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: reat to the U.S. Food System - Biological Agents of Concern Biological Agents Associated Foods in Natural Occurrences Description Onset Symptoms What are the Biological Agents of Concern for Intentional Food-borne Contamination?