The “food supply” is a system of systems, with a complex set of inputs (ingredients) combined over time through precise processes and standards (e.g. cooking temperature, refrigeration/frozen storage temperature, etc.) to form a complex set of outputs. Because this “system of systems” is so complex, there are many places where adulteration (intentional or otherwise) of a food product can occur.
Think of these as vulnerability points, which can occur at any time along the food chain. Adulteration could occur on the farm where perishable fruit or vegetables are harvested or milk is collected. Adulteration could occur during transportation or processing of anything from live chickens or other meat animals to juice-yielding fruit. Opportunities for adulteration even occur in the food distributor’s warehouse or freezer, through the wholesaler to the retailer and the final end use customer. Adulteration can also result from a cyberattack on a company altering temperature-related parameters for cooking or storage.