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Risk Assessment

Vulnerability Assessment of Critical Food Additives

Principal Investigator: 
Margaret Rush
The overall objective of this study is to assess vulnerability of the food supply to introduction of a chemical or biological contaminant through a food additive. To our knowledge, no group has performed a vulnerability assessment that considers the intentional contamination of food additives. The...

Development of a Quantitative Food Supply Vulnerability Tool Exploring Public Health Risks

Principal Investigator: 
Emma Hartnett
The FSMA (2011) Section 106 requires that a vulnerability assessment of the food system be conducted, including biological, chemical, radiological, or other risk assessments. While defining vulnerability, DHS (2010) noted that a practical measure is the "likelihood that an attack is successful...

Training for Restoration Planning: How to develop a Recovery Plan for Food Processors after an Intentional Contamination Event

Principal Investigator: 
Mark Cosby
Food processors are well versed in the aspects of preparedness, prevention, and response to contamination and product recalls through Good Manufacturing Practices (GMP), Hazard Analysis and Critical Control Points (HACCP) training, and interactions with federal, state, and local regulatory...

Virtual Integrated Real-Time User AnaLytics (VIRTUAL) Tool

Principal Investigator: 
Tejas Bhatt
The current global food system is increasingly complex where it is incredibly difficult to analyze the macro-level effects of micro-level decisions. Realistically, there isn't a mechanism to scientifically and accurately depict the dynamics of the supply chain distribution of a food product...

Risk Mitigation and Food Supply Chain Design and Control

Principal Investigator: 
Alan Erera
This project has two broad aims. The first is to develop improved risk analysis methods for quantifying the vulnerability of a food product supply chain that may be used by an adversary to deliver a chemical or biological agent. The second aim is to create new food supply chain design and control...

Analyzing Ingredient-Product Relationships to Enhance Traceability

Principal Investigator: 
John Ambrosiano
Ingredients commonly used within a particular group of products could potentially be targeted by terrorists to intentionally contaminate many foods simultaneously. Additionally, specialty ingredients, or those having only a few suppliers, could be preferentially chosen because of their potential to...

Modeling Health Care Surge Capacity Requirements during an Intentional Attack on the Food Supply

Principal Investigator: 
Emma Hartnett
Intentional attacks on the food supply can potentially have catastrophic impacts on the health of the population. In localized events the ability to expand health care to sudden, and potentially prolonged, demand is of great concern. Building upon the project team's previous experience in...

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