Microorganisms in Foods: Their Significance and Methods of Enumeration

Twenty-two experienced scientists from eleven different countries have contributed four years of study and discussion to this important book, which represents part of the work done by the International Committee on Microbiological Specifications for Foods.

DAVID S. CLARK has served as secretary-treasurer of ICMSF since 1963. He received his B.SC. in Agricultural Bacteriology from Macdonald College of McGill University in 1952 and his M.SC. And PH.D. from McGill University in 1953 and 1957, respectively. He lectured in food microbiology at Macdonald College for four years and, after a year with private industry, joined the research staff of the National Research Council of Canada, where he is at present an Associate Research Scientist with the Food Technology Section of the Division of Biology. He is the author of more than 30 scientific publications dealing with microbial fermentation and methodology and law temperature spoilage of foods. He has served as consultant with the International Atomic Energy Agency in Vienna and is a member of the Expert Panel on Food Microbiology and Hygiene of the World Health Organization.