William H. Ross is a bureau director in the Food Directorate of the Health Products and Foods Branch of Health Canada. Dr. Ross oversees four programs related to food-safety regulatory, statistical, and epidemiologic analysis: the Food Regulatory Program, Outreach and Engagement, Food Policy and Issues Management, and Biostatistics and Epidemiology. Those programs focus on national and international regulatory policies concerning food safety, nutrition, decision analysis, and risk modeling. Dr. Ross has also served as bureau director of biostatistics and computer applications in the Food Directorate and director of the Risk Management Framework at Health Canada. Dr. Ross has published extensively and given many invited presentations on toxicity and growth models for foodborne pathogens, including Listeria, Clostridium, Enterococcus, and E. coli; quantitative risk analysis and decision-making; and food attribution. Dr. Ross received his PhD in mathematics from Queens University in Ontario, Canada.


Donald Schaffner is a professor of food science at Rutgers, the State University of New Jersey. His research is on quantitative microbial risk assessment and predictive food microbiology, including mathematical models of the growth of Clostridium spp. in meat products under changing temperatures and risk-modeling techniques to understand and manage the risk posed by deliberate contamination of the food supply. Dr. Schaffner has served on expert committees for the World Health Organization (WHO), and the Food and Agriculture Organization (FAO) of the UN and has chaired two expert workshops on microbial risk for WHO/FAO. He is serving a 5-year term as editor of Applied and Environmental Microbiology. He is a member of the National Advisory Committee on Microbial Criteria for Foods. Dr. Schaffner has served on the National Research Council Committee on Review of the Use of Scientific Criteria and Performance Standards for Safe Food. He received his PhD in food science and technology from the University of Georgia.


Martin Wiedmann is an associate professor of food science at Cornell University. His research focuses on molecular pathogenesis and evolution of bacterial and foodborne diseases, the role of alternative sigma factors in bacterial pathogens, molecular epidemiology of human foodborne and animal diseases, detection of bacterial and viral pathogens by molecular biology, preharvest food safety, and Listeria monocytogenes. Dr. Wiedmann serves as co-coordinator of the Cornell Food and Water Safety Program, and he participates in the Infection and Pathobiology Program and in the Cornell Genomics Initiative. He is also the director of the Cornell Laboratory of Molecular Typing. Dr. Wiedmann serves on the editorial boards of several journals, including the Journal of Food Protection, Applied and Environmental Microbiology, and Foodborne Pathogens and Disease. He is a member of the American Dairy Science Association, the American Veterinary Medicine Association, and the American Association for the Advancement of Science. He has served as a consultant and expert witness on a variety of food-safety issues, including Listeria monocytogenes contamination and ecology in food-processing plants, the link between L. monocytogenes recall and foodborne-illness cases, the link between E. coli O157:H7 cases and food recalls, and issues of food and water safety on fairgrounds. He received his PhD in food science from Cornell University and his DVM and PhD in veterinary medicine from the University of Munich, Germany.



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