Appendix I Objectives and accomplishments of the ICMSF

History and purpose

The International Commission on Microbiological Specifications for Foods (ICMSF) was formed in 1962 by the parent body, the International Association of Microbiological Societies (lAMS), now called the International Union of Microbiological Societies (IUMS). The Commission was formed in response to the need for internationally acceptableand authoritative decisions on microbiological limits for foods moving in international commerce. Through the lUMS, the ICMSF is linked to the International Union of Biological Societies (lUBS) and to the World Health Organization (WHO) of the United Nations.

The founding terms of reference were to assemble, correlate, and evaluate evidence about the micro­biological quality of foods; to consider whether microbiological criteria are necessary for any particular food; where necessary, to propose such criteria; and to suggest appropriate methods of sampling and examination. The primary purpose of the Commission was, and still is, to appraise public health aspects of the microbiological content of foods and provide advice on methods to ensure their safety. Fulfilment of these objectives has been of great value to the work of the Codex Alimentarius, and thus to the expan­sion of international trade in foods, to national control agencies, the international agencies concerned with the humanitarian aspects of food distribution, the food industry and ultimately, the health of the consuming public.

The ICMSF is a scientific advisory body that provides basic information through extensive studies and makes impartial recommendations based on such information. Results of studies are published as books or papers (see Appendix IV) and are thus available to interested persons, governments and national and international organizations for use as desired. Close liaison, primarily through cross membership, is main­tained with other organizations (e.g. the World Health Organization, the International Organisation for Standardisation, Codex Alimentarius, the International Life Sciences Institute, the Association of Official Analytical Chemists) involved in international standards and food safety matters.

At its meetings, the ICMSF functions as a working party, not as a forum for the reading of papers. Much of its work, however, is done by individual members and subcommittees during the intervals between meetings, often with the help of non-member consultants. Activities at general meetings of the Commission consist largely of discussions within subcommittees, debate to achieve consensus, editing of draft submissions and planning. Twenty-nine meetings have been held in 18 countries (Australia, Canada, Denmark, Dominican Republic, Egypt, England, France, Germany, Italy, Mexico, The Netherlands, South Africa, Spain, Switzerland, USA, the former USSR, the former Yugoslavia and Venezuela).

Membership

Currently, the membership consists of 19 food microbiologists from II countries (see listing in Appendix II), whose professional interests include research, public health, official food control, educa­tion, and industrial research, development and qm:lity control. They are drawn from governmental

APPENDIX I 599

laboratories in public health, agriculture and food technology, from universlt1es, and from the food industry. In addition, the ICMSF engages consultants from time to time to help with specific aspects of its studies. (See Appendix II for the consultants, contributors and reviewers for this book.) Members and consultants are selected for their expertise in areas of food microbiology, not as national delegates. All work is voluntary without fees or honoraria. Throughout the existence of the ICMSF, members have come from a total of 20 countries.

Subcommissions

To promote similar activities among food microbiologists on a regional scale and to enhance worldwide communications, Subcommissions have been created (see Appendix II). They are: the Balkan and Danubian Subcommission (BDS), composed of five members from five countries; the Latin America Subcommission (LAS) (seven members from six countries); the Middle East North African Subcommission (MENAS) (seven members from six countries); and the most recent, constituted in 1994, the South-East Asian Subcommission (six members from five countries l. Each is an autonomous body, which conducts studies on problems of specific concern to its region and holds meetings. Throughout the existence of the subcommissions, members have come from 3 I countries.

Methods-testing programme

In its first publication, the ICMSF described several of the best-known methods for testing foods for pathogenic and indicator microorganisms. However, it could not distinguish which, if any, was superior. This problem stimulated an international comparative methods-testing programme, involving collaborat­ing laboratories in various countries, to determine the most accurate methods.

The objective of the methods-testing programme is to determine the best methods for enumerating and identifying indicator and food-poisoning bacteria. All projects are planned by a committee of ICMSF members and consultants and approved by the ICMSF in plenary session. Seventeen studies have been completed. They include studies on methods for Salmonella, Staphylococcus aureus, Clostridium perfringens, Escherichia coli, Vibrio parahaemolyticus and coliform bacteria (see Appendix IV for publications).

Accomplishments

The ICMSF has produced five major books and several scientific papers (see Appendix IV). Each of the books was written in response to the Commission's perception that voids in knowledge or lack of inter­national agreement were blocking achievement of the Commission's primary goal to foster the move­ment of safe and nutritious foods in international commerce. The publications reflect stepwise efforts to achieve the Commission's goal.

The Commission's first book, Microorganisms in Foods 1. Their Significance and Methods of Enumeration, was published in 1968. It was written in recognition that various analytical methods for the isolation and enumeration of microorganisms were used in different parts of the world, hampering analytical evaluation of the microbiological safety and quality of foods in international commerce.

600 MICROORGANISMS IN FOODS 6

Methods used in different geographical regions were collected, and those widely used were reproduced. Following comparative and collaborative evaluative studies, which demonstrated progress toward agree­ment on methods, a second edition was published in 1978 and updated in 1988.

The Commission second book, Microorganisms in Foods 2. Sampling for Microhiological Analvsis: Principles and Specific Applications was published in 1974. It was written in consultation with eminent statisticians in response to the recognized need for scientifically based sampling plans for foods in inter­national commerce with the objective of devising specifications that could be applied at points remote from production and processing sites (e.g. ports-of-entry), where information about the conditions under which food had been produced and processed would not be available. This pioneering work set forth the principles of attribute sampling plans for microbiological evaluation of foods and described the applica­tion of two- and three-class sampling plans. The concept of sampling cases, which is a classification of sampling plans varying from' I' (the least stringent) to '15' (most stringent), was introduced. The choice of case and, therefore, of the sampling plan that it represents, depends on two factors: first, the relative severity of the hazard to food quality or consumer health that the presence of a particular microorganism or their quantity represents and, second, whether the microorganisms present would die, remain stable or multiply during the anticipated normal handling (e.g. processing, preparation, storage) that the food will undergo from time of sampling until consumption. Recommended sampling plans and microbiological criteria were given for a wide range of foods. The criteria were revised in a second edition of this book in 1986. There is no doubt that the promotion of statistical sampling plans, as set forth hy ICMSF, has enhanced the objective microbiological evaluation of food safety and quality. This has been demon­strated by the wide application of these principles not only internationally but also on national and local levels by both industry and regulatory agencies.

The Commission's next venture was to provide an authoritative source of information for those required to interpret the results of microbiological analyses of foods. This led to the publication of a two-volume book monograph, Microbial Ecology (~f" Foods, in 1980. Volume I, subtitled Factors Affecting L(fe and Death of Microor[?anisms, described the physical and chemical factors (e.g. tempera­ture, irradiation, water activity, pH, Eh, organic acids, curing salts, antibiotics, gases, packaging and cleaning systems, and interrelations with other factors) that influence the growth and survival of microorganisms in food. Methods of measuring these factors were also described. Volume II (Food Commodities) formed a comprehensive treatise on the microbiology of 17 commodity groups. Each chapter covered the most important properties of the food commodity affecting microbial content; the initial microbial flora on flesh foods at slaughter or on vegetable foods at harvest; the effects of harvest, transport, processing and storage on microbial content, and means of controlling the process and the microbial content. The influence of the process on the choice of case was also given.

End-product criteria do not provide a high degree of protection at the place of production or process­ing. Microbiological hazards occur and, hence, food safety measures must be applied at every stage in the production, processing, storage, transportation, and preparation of food. To meet this need, Microorganisms in Foods 4. Application of" the Hazard Analysis Critical Control Point (HACCP) System to Ensure Microbiological Safety and Quality was published in 1988. The title reflects the Commission's conclusion that the HACCP system offers the most rational and effective approach to the control of microbiological hazards at all stages in the food chain. The system comprises the following sequential steps: identification of microbiological hazards and assessment of their severity (hazard analysis); determination of critical points at which identified hazards can be controlled; specification of criteria, for control at a particular critical point; establishment and implementation of procedure(s) for

APPENDIX I 601

monitoring each critical control point; taking whatever corrective action is necessary when monitoring results indicate lack of control at a particular critical point; and verification, i.c. the use of supplemen­tary tests and information to ensure that the HACCP system is working. The HACCP system represents a rational choice over the traditional inspection approach to ensuring safety and quality, since it focuses on operations during production, processing and preparation that are crucial to safety and quality and where control can be effected. It excludes emphasis on aesthetic factors that have little or no importance in terms of safety and quality. The HACCP system also differs greatly from the traditional quality control approach to ensuring quality. Whereas traditional quality control is passive, usually consisting of testing to determine what has occurred during a process rather than attempting to influence its course, HACCP is active, its application being integral to the production or use of a food. This book should guide and stimulate those concerned with food safety to develop and implement HACCP systems in food operations. Such systems will provide the greatest assurance of safety with respect to foods in international commerce and those consumed domestically.

A fifth monograph Microorganisms in Foods 5. Characteristics of" Microhial Parho[iens, provides information on foodborne pathogens and the factors that influence their growth and survival. It should be useful to those who wish to employ the HACCP system to control microbial hazards or who are faced with making decisions concerning the efficacy of a process or the safety of a particular product (e.g. food processors, food hygienists or public health officials).

Several of these publications are available in Spanish (see Appendix IV). A further monograph, Microbial Specifications and Testil1[i Methodstc)r Irradiated Foods, was produced in collaboration with the Food and Agriculture Organisation and the International Atomic Energy Commission and published in four languages. At the request of the World Health Organization the ICMSF has prepared two reviews of the HACCP approach and has given recommendations for its use in developing countries and for the control of salmonellosis.

The work of the ICMSF is not limited to publishing papers and books. Commission members have worked with several international agencies and groups (e.g. the Food and Agriculture Organisation, the World Health Organization, the International Organisation for Standardisation, the International Dairy Federation) to develop microbiological criteria or food safety policies. The ICMSF has conducted semi­nars and participated in conferences in host countries (e.g. Australia, Dominican Republic, Egypt, Hungary, italy, The Netherlands, South Africa, Spain, USA, Yugoslavia and Venezuela) usually in parallel with its general conferences. An initial effort has been made to computerize the results of micro­biological examinations of foods and the tables published in Book 5 and to develop a data bank.

Financing

The ICMSF raises funds for its activities from governmental agencies in several countries, the WHO, the IUMS and IUBS and from the food industry. Grants for specific projects have been provided by governmental agencies. For example, the United States Department of Health. Education and Welfare (in cooperation with the Ministries of Health of Yugoslavia and Egypt, respectively) supported two general meetings on food sampling and three meetings devoted to the preparation of Microhial EcoloRY of Foods The government of Kuwait also contributed financially to the preparation of the latter project. Health and Welfare Canada supported a general meeting devoted to the preparation of the second edition of Microorganisms in Food 2. The United States Department of Agriculture has given two grants and

602 MICROORGANISMS IN FOODS 6

the Pan American Health Organisation a grant in support of the methods-testing programme. Several groups in Italy supported a meeting that led to the completion of Microbial Ecology of Foods. The Medical Research Council of Canada and several agencies in Germany partially sponsored meetings at which work was done on Microorganisms in Foods 4 and on factors influencing the growth and survival of foodborne pathogens. The Australian Institute of Food Science and Technology generously supported the writing of Microorganisms in Food 5 (see sponsors listed in Appendix III). The Ministerio de Sanidad y Consumo, Spain, generously financially supported the 1994 XXVIII General Conference (Leon, Spain) and the drafting of the revision of Microbial Ecology of Foods, volume 2. Often local organizations and industries have supported general conferences or seminars in their countries. WHO has contributed to the support of discussions of microbiological methods and specifications for foods and to the support of the methods-testing programme and development of the HACCP approach. The IUMS has occasionally granted funds in support of administrative costs. Over 80 food companies and agencies in 13 countries have contributed to the ICMSF sustaining fund, many on a yearly basis (see listing in Appendix III ).

Appendix II I CMSF participants

Members of the ICMSF

Chairman

DrT.A. Roberts, Food Safety Consultant, 59 Edenham Crescent, Berkeley Avenue, Reading, RGI 6HU, UK: formerly Head of Microbiology, Institute of Food Research, Reading Laboratory.

Secretary

Dr M. van Schothorst, Vice President, Food Safety Affairs, Nestle, Avenue Nestle 55, CH-ISOO Vevey, Switzerland.

Treasurer

Dr A.N. Sharpe, Head of Automation Section, Bureau of Microbial Hazards, Health Protection Branch, Health Canada, Tunney's Pasture, Ottawa, Ontario KIA OL2, Canada.

Members

Dr A.C. Baird-Parker, Consultant Food Microbiology, 13 Church View, Burton Latimer, Northants NN 15 5LG, UK.

Dr R.L. Buchanan, US Department of Agriculture, ARS Eastern Regional Research Center, 600 East Mermaid Lane, Philadelphia, PA 1903S, USA.

Prof. F.F. Busta, Head, Department Food Science and Nutrition, University of Minnesota. 1334 Eckles Avenue, St. Paul. Minnesota 55108, USA.

Dr M.B. Cole, Nabisco, Technology Center, 200 DeForest Avenue, PO Box 1944, East Hanover, NJ 07936, USA.

Prof. M.P. Doyle, Center for Food Safety & Quality Enhancement. University of Georgia, Georgia Station, Griffin, Georgia 30223, USA.

Dr M. Eyles, CSIRO, Division of Food Science & Technology, PO Box 52. North Ryde, NSW 2113, Australia.

Prof. 1. Farkas, Vice Rector, Department of Refrigeration and Livestock Products Technology, Faculty of Food Industry, University of Horticulture and Food Industry, H-IIIS Budapest. Menesi ut 45, Hungary.

Dr R.S. Flowers, Silliker Laboratories, 900 Maple Road, Homewood, lIIinois S0430, USA. Dr F.H. Grau, CSIRO, Division of Food Science & Technology, Brisbane Laboratory. PO Box 3312,

Tingalpa DC, QLD 4173. Australia. Prof. 1.-L. Jouve, Ecole Nationale Veterinaire, Case postale 3013, F440S7 Nantes. Cedex 03, France.

604 MICROORGANISMS IN FOODS 6

Dra Silvia Mendoza, Division of Biological Sciences, Department of Biological and Biochemical Process Technology, Simon Bolivar University, PO Box 89.000, Caracas \080 A, Venezuela.

Ms Zahara Merican, Technical Services Centre, Malaysian Agricultural Research & Development Institute (MARDI), PO Box 12301 GPO, 50774 Kuala Lumpur, Malaysia.

Dr. 1.1. Pitt, Chief Research Scientist, Division of Food Science & Technology, CSIRO, PO Box 52, North Ryde, NSW 2113, Australia.

Prof Dr F. Quevedo, Food Quality & Safety Assurance International, F. Villareal National University, Las Petunias 140, Dpt. 201, Urb. Camacho, Lima 12, Peru.

Dr P. Teufel, Director and Professor, Head, Unit for Microbiology and Hygiene, Bundesinstitut flir gesundheitlichen, Verbraucherschutz und Veterinarmedizin, Diedersdorfer Weg I, D-12277, Berlin, Germany.

Dr R.B. Tompkin, Vice President, Product Safety, Armour Swift-Eckrich, 3131 Woodcreek Drive, Downers Grove, IL 60515-5429, USA.

Past Members of the ICMSF

Dr M.T. Bartram USA 1967-1968 Dr H.E. Bauman USA 1964-1977 Dr F.L. Bryan USA 1974-1996' Dr L. Buchbinder * (deceased) USA 1962-1965 Dr R. Buttiaux (deceased) France 1962-1967 Dr 1.H.B. Christian Australia 1971-19912

Dr D.S. Clark Canada 1963-1985'

Dr C. Cominazzini Italy 1962-1983

Dr C.E. Dolman * Canada 1962-1973 Dr R.P. Elliott * (deceased) USA 1962-1977 Dr O. Emberger (deceased) Czechoslovakia 1971-1986 Mrs Mildred Galton * (deceased) USA 1962-1968 Dr E.J. Gangarosa USA 1969-1970 Dr J .M. Goepfert (deceased) Canada 1985-1989" Dr H.E. Goresline * (deceased) USA / Austria 1962-1970 Dr Betty C. Hobbs * UK / India 1962-1996 Dr A. Hurst (deceased) UK / Canada 1963-1969 Dr H. Iida Japan 1966-1977

Dr M. Ingram * (deceased) UK 1962-1974'

Dr M. Kalember-Radosavljevic Yugoslavia 1983-1992

Dr K. Lewis * USA 1962-1982

Dr 1. Liston USA 1978-1991

Dr H. Lundbeck * Sweden 1962-1983" Dr G. Mocquot (deceased) France 1964-1980

Dr G.K. Morris USA 1971-1974 Dr D.A.A. Mossel * The Netherlands 1962-1975 Dr N.P. Nefedjeva former USSR 1964-1979

Dr C.F. Niven, Jr (deceased) Dr P.M. Nottingham Dr J.c. Olson, Jr Dr H. Pivnick Dr J.H. Silliker Dr B. Simonsen (deceased) Dr H.J. Sinell Dr G.G. Slocum * (deceased) Dr F.S. Thatcher * (deceased)

'" Founder member I Secretary, 198 1-1991 2 Chairman, 1980-1991 'Secretary-Treasurer. 1963-1981 4 Treasurer, 1987-1989 5 Ex-officio member, 1962-1968 6 Chairman, 1973-1980 7 Treasurer. 1981-1987 ~ Chairman, 1962-1973

APPENDIX II

USA New Zealand USA Canada USA Denmark Germany USA Canada

Members of'the Balkan-Danubian Subcommission

Chairperson

605

1974-1981 1974-1986 1968-1982 1974-1983 1974-1987 1963-19877

1971-1992 1962-1968 1962-1973K

Dr Hajnalka Domjan Kovacs. Food Bacteriologist, National Food Investigation Institute, Pf. 1740, H-1465 Budapest 94, Hungary.

Secretaryrrreasurer

RNDr Vladimir Spelina, CSc. Center of Hygienes of Nutrition. Institut of Hygiene and Epidemiology, Srobarova 48, CZ-100 42 Praha 10-Vinohrady, Czech Republic.

Dr Milica Kalember-Radosavljevic, Military Medical Academy. Institute of Hygiene. Cmotravska 17, 11000 Beograd, Ljermonrova 22. Yugoslavia.

Prof. Livia Leali, Professore Associato di Igene del Latte, Universita di Milano. Via Celoria 10.1-20133 Milano. Italy.

Doz. Dr vet. Ivan Kaloyanov, Central Veterinary Research Institute. 15 Pencho Siaveikov Blvd., BG­Sofia 1606, Bulgaria.

Former Members of' the Balkan-Danubian Subcommission

Dr Vladimir Bartl Dr Zora Bulajic Dr Deac Cornel Dr Corneliu Ienistea Dr John Papavassilliou

Czechoslovakia' Yugoslavia Romania Romania Greece

606 MICROORGANISMS IN FOODS 6

Prof. Dr Oscar Prandl Prof. Dr Mirko Sipka Dr H.J. Takacs Dr Zenai Muammer Tancman Dr S. Tzannetis Doc. Dr Muammer Ugar Dr Fuad Yanc Prof. Dr Z. Zachariev

I First Chairman 2 Former Chairman

Austria Yugoslavia' Hungary' Turkey Greece Turkey Turkey Bulgaria

Members of the Latin-American Subcommission

Chairperson

Dra Maria Alina RATTO, General Manager, MICROBIOL S.A., Avenida del Ejercito 467, Miraflores, Lima, Peru.

Sec retarylTreasure r

Lie. Ricardo A. Sobol, Director Tecnico, Food Control S.R.L., Laboratorio de AnaIisis de Alimentos, Santiago del Estero 1154, (1075) Buenos Aires, Argentina.

Dra Eliana Marambio, Instituto de Salud Publica, Casilla 48, Santiago de Chile, Chile. Dra Silvia Mendoza, Division of Biological Sciences, Department of Biological and Biochemical

Process Technology, Simon Bolivar University, Box 89.000, Caracas 1080 A, Venezuela. Prof. Dr Fernando Quevedo, Food Quality & Safety Assurance International, F. Villareal National

University, Las Petunias 140, Dpt. 201, Urb. Camacho, Lima 12, Peru. Professora Nenufar Sosa de Caruso, Food Consultant, Casilla de Correo 753, Montevideo, Uruguay. Dr Sebastiao Timo Iaria, Departamento de Microbiologia, Instituto de Ciencias Biomedicas de

Universidade de Sao Paulo, Av. Lineu Prestes 1347, Caixa Postal 4365, 05508 Sao Paulo, E.S. Paulo, Brazil.

Former Members of the Latin-American Subcommission

Dra Ethel G.V. Amato de Lagarde Dr Rafael Camperchioli Dr Cesar Davila Saa Dr Mauro Faber de Freitas Leitao Dra losefina Gomez-Ruiz Dra Yolanda Ortega de Gutierrez Dr Heman Puerta Cardona Dra Elvira Regus de Pons

I Former Chairperson

Argentina Paraguay Ecuador Brazil Venezuela' Mexico Colombia Dominican Republic

APPENDIX II 607

Members of the South-East Asian Subcommission

Chairperson

Dr Pho Lay Koon, Section Head, Plant Biotechnology & Agrotechnology, Chemical Process & Biotechnology Dept., Singapore Polytechnic, Dover Road, Singapore 0513.

Secretar.viTreasurer

Ms Yeoh Quee Lan, Food Technology Research Centre, Malaysian Agricultural Research and Development Institute, Bogor Agricultural University, PO Box 1230 I GPO. 50774 Kuala Lumpur, Malaysia.

Dr Srikandi Fardiaz, Head of Food Microbiology Laboratory, Inter University Centre for Food & Nutrition, Bogor Agricultural University, PO Box 220, Bogor, Indonesia.

Dr Zahara Merican, Food Technology Research Centre, Malaysian Agricultural Research and Development Institute, Bogor Agricultural University, PO Box 1230 I GPO. 50774 Kuala Lumpur, Malaysia.

Dr Reynaldo C. Mabesa, Assoc. Professor, Institute of Food Science and Technology, University of the Philippines at Los Banos, Los Banos, Laguna 4031, Philippines.

Ms Chakamas Wongkhalaung, Deputy Director, Institute of Food Research and Product Development (IFRPD), Kasetsart University, PO Box 1043 Kasetsart, Bangkok 10903. Thailand.

Members of the Middle-East North African Subcommission

Chairperson

Professor Rafat Hablas, Bacteriological Department, Faculty of Medicine, AI-Azhar University, El Houssein Hospital, Eldarrasa, Cairo, Egypt.

SecretaryiTreasurer

Dr Hassan Sid Ahmed, Associate Professor, Department of Microbiology and Parasitology, Faculty of Medicine, University of Khartoum, PO Box 102, Khartoum, Sudan.

Prof. A. Alaoui (Present address unknown) (Previous address); Director of Institute Pasteur Maroc, Professor of Microbiology, Casa School of Medicine, Casablanca, Morocco.

Dr Abdul-Kareem Nasir AI-Dulaimi. Head, Department of Food and Water Hygiene, Central Public Health Laboratories, Andulis Square, Alwia, Baghdad, Iraq.

Prof. El-Sayed El-Mossalami. Head, Meat Hygiene Department, Faculty of Veterinary Medicine, Cairo University, Cairo. Egypt.

Mr Yacoub Khalid Motawa, Head of Food Control Laboratory, Microbiology Section, Preventive Health, Public Health Laboratory, Ministry of Health, Kuwait.

Dr Neji Othman, Ecole Superieure des Industries Alimentaires, 58, Rue Alain Savary. 1002 Tunis, Tunisia.

608 MICROORGANISMS IN FOODS 6

Former Member of the Middle-East North African Subcommission

Mr I. Kashoulis

Microorganisms in Foods 6

Consultants

Prof. M.A. Asensio, Dr O. Cerf Dr 1.H.B. Christian Dr M.B. Cole* Dr J.-L. Cordier Dr G.W. Gould, Dr J. Hernandez Haba, Dr P. Klapwijk Prof. B. Moreno Garcia, Dr R.W.A.W. Mulder Prof. 1.A. Ordonez Pereda, Dr R. Samson

* Member since 1996

Contributors

Dr R.E. Brackett (USA) Dr T. Eklund (Norway) Dr G.W. Gould (UK) Dr H. Hose (Switzerland) Dr H. Joosten (Switzerland) Dr P.M. Klapwijk (Netherlands) Dr B.M. Lund (UK) Prof. R.c. Mabesa (Philippines) Dr M.1.M. Michels (Netherlands) Dr T. Mizunuma (Japan) Dr Nagasawa (Japan) Dr N. Tanaka (USA)

Cyprus

Spain France Australia UK Switzerland UK Spain The Netherlands Spain The Netherlands Spain The Netherlands

Contributors to other ICMSF publications

Prof. B. Besters Dr I. Clarke

South Africa 1996 South Africa 1996

1994 1992,1993 1992, 1993, 1994 1992, 1993, 1994 1992, 1994, 1996 1994 1994 1992,1993 1994 1993 1994 1993

Dr G.A. Dykes Dr A.M. Lammerding Dr S. Qvist Prof. A. von Holy

APPENDIX II 609

South Africa 1996 Canada 1996 Denmark 1996 South Africa 1996

Appendix III Contributors to the ICSMF Sustaining Fund

Armour Swift-Eckrich, 3131 Woodcreek Drive, Downers Grove, IL 60515-5429, USA Arnotts Biscuits Ltd, PO Box 65, Homebush, NSW 2 I 40, Australia Arnotts Research Centre, George Street, Homebush, NSW, Australia Australian Institute of Food Science and Technology Ltd, Pymble, NSW 2073, Australia Australian Meat Holdings Pty Ltd, PO Box 139, Booval, Qld 4303, Australia Australian Poultry Industries Association, PO Box 579, N. Sydney, NSW 2059, Australia Bacon and Meat Manufactures, c/o FDF, 6 Catherine Street, London WC2B 5JJ, UK Bonlac Foods, PO Box 13, Dandenong, Victoria 3 175, Australia Burns Food Ltd, PO Box 2520, Stn, M, Calgary, Alberta T2P 3X4, Canada Burns Meats Ltd, PO Box 70, Winnipeg, Manitoba R3C 2G5, Canada Burns Philp Food and Fermentation Division, PO Box 21, North Ryde, NSW 2113, Australia Cadbury Schweppes Co. Ltd, PO Box 3164, Melbourne, Victoria 3004, Australia Cadbury Schweppes: The Lord Zuckerman Research Centre, Reading Scientific Services, PO Box 234,

The University, Reading RG6 2LA, UK Campbell Soup Co., Campbell Place, Camden, New Jersey 08103, USA Central Alberta Dairy Pool, 5302 Gaetz Avenue, Red Deer, Alberta, Canada Christie Brown and Co., Ltd, 2150 Lakeshore Blvd West, Toronto 500, Ontario, M8V lA3, Canada (The) Coca-Cola Company, PO Drawer 1734, Atlanta, Georgia 30341, USA (The) Coca-Cola AMATIL Ltd, GPO Box 145, Sydney, NSW 2001, Australia Coles Myer Food Standards Dept., PO Box 2000, Tooronga, Victoria 3146, Australia Coles Myer Supennarkets, PO Box 480, Glen Iris, Vic., Australia Continental Baking, Checkerboard Square, St. Louis, MO 63164, USA CPC International, Inc., International Plaza, Englewood Cliffs, New Jersey 07632, USA Dalgety Ltd, 100 George Street, London WIH 5RH General Foods Canada, Ltd, 520 Williams St., Cobourg, Ontario K9A 4L4, Canada Gerber Products Co., 445 State Street, Fremont, Michigan 49412, USA Goodman Fielder Ltd, Locked Mail Bag 7, Grosvenor Place, NSW 2000, Australia Grand Metropolitan Foods Europe (formerly Express Foods Group and Grand Metropolitan), 430

Victoria Road, South Ruislip, Middlesex HA4 OHF, UK Grand Metropolitan Food Section (includes The Pillsbury Company), 331 University Avenue SE,

Minneapolis, MN 554142198, USA Hershey Foods Corporation, PO Box 805, Hershey, PA 17033-0805, USA H.1. Heinz Company, Ltd, Hayes Park, Hayes, Middlesex, England IBP Inc., Dakota City, NE 68731, USA ILSI Australasia, PO Box 491, Coogee, NSW 2034, Australia ILSI, 1126 Sixteenth St NW, Washington, DC 20036, USA John Labatt Ltd, 451 Ridout Street. PO Box 5870. London. Ontario N6A 5L3. Canada Kellogg Canada Inc., 6700 Finch Avenue West, Rexdale, Ontario M9W 5P2, Canada

APPENDIX III

Kraft Foods Inc., Three Lakes Drive, Northfield, IL, USA Kraft Foods Ltd, Box 1673N, GPO, Melbourne 3001, Australia

Kraft General Foods Canada Inc., 520 William St. Cobourg, Ontario K9A 4L4. Canada Lantic Sugar Ltd, I Westmount Square, Westmount, PQ H3Z 2P9, Canada

611

Maple Leaf Grocery Products Ltd (includes Canada Packers Ltd), 322 Horner Ave. Toronto, Ontario M8W IZ3, Canada

Maple Leaf Mills Ltd, PO Box 710, Station K, Toronto, Ontario M4P 2X5. Canada Marks and Spencer Ltd, Michael House, Baker Street, London WIA ION. UK Mauri Foods, North Ryde, PO Box 21, Sydney NSW 2113, Australia McCain Foods (GB) Ltd, Havers Hill, Scarborough, Yorks YOlI 3BS, UK Montfort Inc., PO Box G, Greeley, CO 80632-0350, USA National Food Processors Association (NFPA), 1401 New York Avenue, N.W., Washington DC 20005. Nestle Australia Ltd, GPO Box 4320. Sydney, NSW 200 I, Australia Nestle Australia Ltd, PO Box 78, Pakenham, Vic., Australia Nestle Ltd, Avenue Nestle 55. CH-1800 Vevey, Switzerland New South Wales Dairy Corp., PO Box 48, Broadway, NSW 2007, Australia Pan American Health Organization, 525 Twenty-third Street NW, Washington DC 20037. USA (The) Quaker Oats Company of Canada Ltd, Quaker Park, Peterborough. Ontario K9J 7P2. Canada Queensland Abattoir Corporation, PO Box 20, Morningside, Qld 4170, Australia Q.U.F. Industries Ltd, PO Box 3012, South Brisbane, Qld 410 I. Australia RHM Research and Engineering, Ltd, Lincoln Road, High Wycombe, Bucks HI2 3QN. UK Ross Laboratories, 625 Cleveland Avenue, Columbus, Ohio 43216, USA Sainsbury 1. pic, Stamford House, Stamford Street, London SEI 9LL. UK Silliker Laboratories, 1304 Halsted Street, Chicago Height, Illinois 60411. USA Silliker Laboratories of Canada. Mississauga, Ontario LSI 2M4, Canada Tesco Stores Ltd, Tesco House, Cheshunt. Herts EN8 9SL, UK Thomas J. Lipton, Inc., 800 Sylvan A venue, Englewood Cliffs, New Jersey 07632. USA Thomas 1. Lipton, Inc., 307 Orenda Road, Brampton, Ontario L6T I G4, Canada Unilac Australia Ltd, PO Box 13, Dandenong, Victoria 3175, Australia World Health Organization (Organisation Mondiale de la Sante), 1211 Geneva 27. Switzerland

Appendix IV Publications of the I CMSF

Books

Food and Agriculture Organization and International Atomic Energy Agency/lCMSF (1970) Microbiological Specifications and Testing Methods for Irradiated Foods, Technical Report Series No. 104, Atomic Energy Commission, Vienna.

ICMSF (1978) (Reprinted 1982, 1988 with revisions) Microorganisms in Foods 1. Their Sign(flcance and Methods of Enumeration (2nd edn), University of Toronto Press, Toronto (ISBN 0-8020-2293-6).

ICMSF (1980) Microbial Ecology of Foods. Volume 1. Factors Affecting Life and Death of Microorganisms, Academic Press, New York (lBSN 0-12-363501-2).

ICMSF (1980) Microbial Ecology of Foods. Volume 2. Food Commodities, Academic Press, New York (lBSN 0-12-363502-0).

ICMSF (1986) Microorganisms in Foods 2. Sampling for Microbiological Analysis: Principles and Specific Applications (2nd edn) University of Toronto Press, Toronto (ISBN 0-8020-5693-8). (A vailable outside North America from Blackwell Scientific Publications, Ltd, Osney Mead, Oxford OX2 OEL, UK). (First edition: 1974; revised with corrections, 1978).

ICMSF (1988) Microorganisms in Foods 4. Application of the Hazard Analysis Critical Control Point (HACCP) System to Ensure Microbiological Safety and Quality, Blackwell Scientific Publications, Oxford (ISBN 0-632-02181-0). Also published in paperback under the title HACCP in Microbiological Safety and Quality 1988 (ISBN 0 632 02181 0).

ICMSF (1996) Microorganisms in Foods 5. Characteristics {~f Microhial Pathogens, B1ackie Academic & Professional, London (ISBN 0 412 47350 X)

Papers on Methods Studies

1. Silliker, J.H. and Gabis, D.A. (1973) ICMSF methods studies. I. Comparison of analytical schemes for detection of Salmonella in dried foods. Canadian journal of Microbiology, 19,475-9.

2. Gabis, D.A. and Silliker, J.H. (1974) ICMSF methods studies. II. Comparison of analytical schemes for detection of Salmonella in high-moisture foods. Canadian journal of Microbiology, 20, 663-9.

3. Idziak, E.S., Airth, J.M.A. and Erdman, I.E. (1974) ICMSF methods studies. III. An appraisal of 16 contemporary methods used for the detection of Salmonella in meringue powder. Canadian journal of Microbiology, 20, 703-14.

4. Erdman, I.E. (1974) ICMSF methods studies. IV. International collaborative assay for the detection of Salmonella in raw meat. Canadian journal of Microbiology, 20, 715-20.

5. Silliker, J.H. and Gabis, D.A. (1974) ICMSF methods studies. V. The influence of selective enrich­ment media and incubation temperatures on the detection of salmonellae in raw frozen meats. Canadian journal of Microbiology, 20, 813-16.

6. Gabis, D.A. and Silliker, J.H. (1974) ICMSF methods studies. VI. The influence of selective enrich-

APPENDIX IV 613

ment media and incubation temperatures on the detection of salmonellae in dried foods and feeds.

Canadian journal of Microbiology, 20, 1509-11.

7. Silliker, 1.H. and Gabis, D.A. (1976) ICMSF methods studies. VII. Indicator tests as substitutes for

direct testing of dried foods and feeds for Salmonella. Canadian journal ofMicrobiolog\', 22.971-4. 8. Hauschild, A.H.W., Gilbert. R.J., Harmon, S.M., O'Keefe, M.F. and Vahlefeld, R. (1977) [CMSF

methods studies. VIII. Comparative study for the enumeration of C/ostridiulIl pelj'rillgens in foods. Canadian journal of Microbiology, 23, 884-92.

9. Gabis, D.A. and Silliker, 1.H. (1977) [CMSF methods studies. IX. The influence of selective enrich­

ment broths, differential plating media, and incubation temperatures on the detection of Salmonella in dried foods and feed ingredients. Canadian journal of Microbiology, 23. 1225-31.

10. Rayman, M.K., Devoyod, J.J., Purvis, U., Kusch, D., Lanier, J.. Gilbert. R.J .. Till. D.G. and

Jarvis, G.A. (1978) ICMSF methods studies. X. An international comparative study of four

media for the enumeration of Staphylococcus aureus in foods. Canadian journal of Microbiology, 24, 274-81.

11. Silliker, 1.H., Gabis, D.A. and May, A. (1979) ICMSF methods studies. XI. Collaborative/compara­

tive studies on determination of coliforms using the most probable number procedure. journal of Food Protection, 42, 638-44.

12. Hauschild, A.H.W., Desmarchelier, P., Gilbert, R.J., Harmon, S.M. and Vahlefeld, R. (\ 979) ICMSF

methods studies. XII. Comparative study for the enumeration of C/osJridiunI perfringens in faeces. Canadian journal (~f Microbiology, 25,953-63.

13. Rayman, M.K., Jarvis, G.A., Davidson, C.M., Long, S., Allen, 1.M., Tong, T., Dodsworth, P.,

McLaughlin. S., Greenberg, S., Shaw, B.G .. Beckers, H.J., Qvist, S .. Nottingham, P.M. and Stewart,

B.J. (1979) ICMSF methods studies. XIII. An international comparative study of the MPN procedure

and the Anderson-Baird-·Parker direct plating method for the enumeration of Escherichia coli biotype I in raw meats. Canadian journal ofMicrobioZogy, 25, 1321-7.

14. D' Aoust, J.- Y., Beckers. H.J., Boothroyd, M., Mates, A., McKee, C.R .. Moran, A.B., Sado, P .. Spain, G.E., Sperber, W.H., Vassiliadis, P., Wagner, D.E. and Wiberg. C. (1983) ICMSF methods

studies. XIV. Comparative study on recovery of Salmonella form refrigerated pre-enriched and

enriched broth cultures. journal of Food Protection, 46, 391-9. 15. Chopin, A., Malcolm, S., Jarvis. G., Asperger, H., Beckers, H.J., Bertona. A.M., Cominazzini, c.,

Carini, S., Lodi, R., Hahn, G., Heeschen, W., Jans, LA., Jarvis, D.l., Lanier. 1.M .. O'Connor, F., Rea, M., Rossi. 1., Seligmann, R .. Tesone, S., Wees. G .. Mocquot, G. and Pivnick. H. (1985) ICMSF methods studies. XV. Comparison of four media and methods for enumerating Staphylococclls aureus in powdered milk. journal of'Food Protection, 48, 21-7.

16. Sakazaki, R., Pivnick, H., Jarvis, G., Goddard, M., Asakawa, Y., Barrow, G .. Beuchat. L.. Colwell, R., Gleeson, T., Gray, R., Nakanishi, H., Sakai, S., Stavric, S., Takizawa. K .. Tamura. K., Twedt, R., Vanderzant, C. and West. P. (1986) ICMSF methods studies. XVI. Comparison of salt polymyxin

broth with glucose salt teepol broth for enumerating Vihrio paralwellloiYriclfs in naturally contami­nated samples. journal of Food ProJectioll, 49. 773-80.

17. Sharpe, A.N., Rayman. M.K., Malik, N., Beckers, H.J., Delfgou. E .. Chri~lian, 1.H.B .. Ey1es, M., Dodsworth, P., Nafziger, M., Gibbs, P.A., Whitehead, E., Lanier. J.M .. McLaughlin. S .. O'Connor, F., Smith, L.R., McLeish, D. and Malcolm. S. (1987) ICMSF methods study. XVII. An international

comparative study of the direct plate and hydrophobic grid-membrane filter methods for

enumeration of Escherichia coli in foods. Canadian journal of Micro/Jiolog\'. 33. 85-'-)2.

614 MICROORGANISMS IN FOODS 6

WHO publications

I. ICMSF (authors: J.H. Silliker, A.e. Baird-Parker, F.L. Bryan, J.e. Olson, Jr, B. Simonsen and M. van Schothorst)IWHO (1982) Report of the WHOIICMSF meeting on Hazard Analysis: Critical Control Point System in Food Hygiene, WHOIVPH/82.37, World Health Organization, Geneva. (Also available in French.)

2. ICMSF (authors: B. Simonsen, F.L. Bryan, J.H.B. Christian, T.A. Roberts, J.H. Silliker and R.B. Tompkin) (1986) Prevention and control of foodborne salmonellosis through application of the hazard analysis critical control point system, Report, International Commission on Microbiological Specifications for Foods (ICMSF), WHOICDSIVPH/86.65, World Health Organization, Geneva.

3. Christian, J.H.B. (1983) Microbiological Criteria for Foods. (Summary of recommendations of FAOIWHO expert consultations and working groups 1975-1981), WHOIVPH/83.54, World Health Organization, Geneva.

Other ICMSF technical papers

1. Thatcher, F.S. (1963) The microbiology of specific frozen foods in relation to public health, report of an international committee. journal of Applied Bacteriology, 26,266-85.

2. Simonsen, B., Bryan, F.L., Christian, J.H.B., Roberts, T.A., Tompkin, R.B. and Silliker, J.H. (1987) Report from the International Commission on Microbiological Specifications for Foods (ICMSF). Prevention and control of foodborne salmonellosis through application of hazard analysis critical control point (HACCP). International journal of Food Microbiology, 4,227-47.

3. International Commission on Microbiological Specifications for Foods (ICMSF) (l994) Choice of sampling plan and criteria for Listeria monocytogenes. International journal of Food Microbiology, 22,89-96.

4. van Schothorst, M. (1996) Sampling plans for Listeria monocytogenes. Food Control, 7, 203-8.

Translations

ICMSF (1981) Microorganismos de los Alimentos 2. Metodos de Muestreo para Analisis Microbiol6gicos, Principios y Aplicaciones Especificas, Ordonez Pereda, J.A. and Diaz Hernandez, M.A. (translators), Editorial Acribia, Zaragoza, Spain.

ICMSF (1983) Ecolog[a Microbiana de los Alimentos I. Factores que Afectan a la Supervivencia de los Microorganismos en los Alimentos, Burgos Gonzalez, J. et al. (translators), Editorial Acribia, Zaragoza, Spain.

ICMSF (1984) Ecologfa Microbiana de los Alimentos 2. Productos Alimenticios, Sanz Perez, B. et al. (translators), Editorial Acribia, Zaragoza, Spain.

ICMSF (1988) El sistema de analisis de riesgos y puntos crlticos. Su aplicaci6n a las industrias de ICMSF (1988) has also been translated into Japanese and Portuguese. Thatcher, F.S. and Clark, D.S. (1973) Microorganisms in Foods I. Their Significance and Methods of

Enumeration (in Spanish, Garcia, B. (translator», Editorial Acribia, Zaragoza, Spain.

APPENDIX IV 615

About the ICMSF

Anonymous (1984) International Commission on Microbiological Specifications for Foods. Food Laboratory Newsletter, 1(1), 23-5. (Box 622, S-75 I 26 Uppsala, Sweden)Bartram, M.T. (1967).

Anonymous (1996) The International Commission on Microbiological Specifications for Foods (ICMSF), update. Food Control, 7,99-101.

Bartram, M.T. (1967) International microbiological standards for foods. Journal of Milk and Food Technology, 30, 349-51.

Bryan, F.L. and Tompkin, B.T. (1991) The International Commission on Microbiological Specifications for Foods (ICMSF). Dairv, Food and Environmental Sanitation, 11,66-8.

Clark, D.S. (1977) The International Commission on Microbiological Specifications for Foods. Food Technology, 32, 51-4, 67.

Clark, D.S. (1982) International perspectives for microbiological sampling and testing of foods. Journal ()fFood Protection, 45, 667-71.

Cominazzini, C. (1969) The International Committee on Microbiological Specifications for Foods and its contribution to the maintenance of food hygiene (in Italian). Croniche Chimico, 25, 16.

Mendoza, S. and Quevedo, F. (1971) Comisi6n Internacional de Especificaciones Microbiol6gicas de los Alimentos. Boletfn del Instituto Bacteriol6gico de Chile, 13. 45.

Quevedo, F. (1985) Normalizaci6n de alimentos y salud para America Latina y el Caribe. 3. Importancia de los criterios microbiol6gicos. Boletlll de la O.flcina Sanitaria Pallal7lericono. 99. 632-40.

Saa, c.c. (1968) The Latin American Subcommittee on Microbiological Standards and Specifications for Foods, Revista de la Facultad de QUlmica y Farmacia, 7, 8.

Saa, C.c. (1969) EI Comite Internacional de Especificaciones Microbiol6gicas de los Alimentos de la lAMS. Revista de la Facultad de Qufmica y Farmacia, 8,6.

Thatcher, F.S. (1971) The International Committee on Microbiological Specifications for Foods. Its purposes and accomplishments. Journal of the Association of Official AIl{l/vtical Chemists. 54.836-14.