Volume 19, Issue 3 (special issue of passive defense 2017)                   yafte 2017, 19(3): 1-11 | Back to browse issues page


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Khosravi M. Bioterrorism via Water and Food . yafte. 2017; 19 (3) :1-11
URL: http://yafte.lums.ac.ir/article-1-2566-en.html

Instructor ,Department of Nutrition, Faculty of Health & Nutrition, Lorestan University of Medical Sciences,Khorramabad ,Iran
Abstract:   (166 Views)
Background: Bioterrorism means the deliberate release of highly pathogenic microorganisms or their poisons that leads to the death of human beings, plants, and animals.
Materials and Methods: This was a review article conducted using library resources.
Results: One way of releasing biological agents among the target population is the deliberate contamination of water and food. Water and food contaminated in bioterrorist activities are not recognizable by organoleptic properties, and in most cases, they emerge silently, suddenly and without apparent changes (color, odor, taste). Water treatment centers, wells used to supply potable water, purified water tanks, storehouses, and the various stages of production, storage and distribution of food in food factories and imported food are the best places to introduce pathogenic agents, and the more rudimentary, non-industrial, and non-sanitary the control systems and mechanisms are more vulnerable to infiltrate and sabotage they become. Given the high resistance of these pathogens to drugs and treatment, the unlikeliness of making rapid diagnoses, the low dosage needed to induce infections, and the absence of vaccines for many of these pathogens, the best method is to prevent the occurrence of such diseases
Conclusion: Considering the importance of this issue and its irreparable damage and the great number of enemies that the Islamic Republic of Iran's sacred government has, this article discribes this phenomenon and ways of controlling and preventing it.
Keywords: Bioterrorism, Water, Food
Full-Text [PDF 289 kb]   (79 Downloads)    
Type of Study: Research |
Received: 2017/10/17 | Accepted: 2017/10/17 | Published: 2017/10/17

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