Food and bioterrorism – the case of airline catering

Abstract

Food is the essence of life but food is also at the top of the list of potential means for a bioterroristic attack. Today, more than ever, the threat to the food supply chain seem more vivid. But what have we learned from several well-documented historical examples of the bioterroristic attacks via food? 9/11 has changed how we perceive security, safety and our daily routine. This was the turning point. We have developed and effectively implemented a number of hygienic measures to ensure the safety of the food supply chain, reaching the top level of food security with the introduction of the food defence in 2002. Still, this is a somewhat new concept in many of the world’s countries. Some branches specifically adapted the existing standards to fit their needs. Airline catering is one of them. Airline catering is probably one of the most complex operational systems in the world. In light of the constant increase of a number of passengers and flights operated every year, more focus should be put on food security on-board. Food handlers, both ground and on-board staff represent the basis of the food security on-board. Investing in people (continuous education) should be accompanied with procedures that could be introduced to the existing system to improve the security and safety of everyone, not only people on-board but also those on ground.