Margaret D. Hardin is an associate professor of food microbiology in the Department of Animal Science at Texas A&M University. She conducts a research program in food microbiology that includes research on product safety, security, and quality encompassing deterioration, spoilage, and public-health hazards caused by bacterial growth and survival in foods of animal origin. Previously, Dr. Hardin was employed in the meat industry as director of food safety with Sara Lee Foods, director of food safety with Smithfield, and director of food safety and quality assurance with Boar’s Head Brand. She also worked as director of pork safety with the National Pork Producers Council and as a research scientist and instructor in hazard analysis and critical control points with the National Food Processors Association. Dr. Hardin’s professional memberships include the American Society for Microbiology, the International Association for Food Protection, the Institute for Food Science, the Society for Applied Microbiology, and the American Meat Science Association. She is a member of the Editorial Board of the International Journal of Food Microbiology and of the Editorial Advisory Board of Food Safety Magazine. Dr. Hardin has served as a member of the National Advisory Committee on Microbiological Criteria for Foods and the National Advisory Committee for Meat and Poultry Inspection. She received her PhD in food microbiology from Texas A&M University.


Juliana M. Ruzante is the risk-analysis program manager for the Joint Institute for Food Safety and Applied Nutrition in College Park, MD. She worked for the University of Guelph and the Public Health Agency of Canada in developing and operationalizing a multifactorial framework to rank foodborne risks by using multicriteria decision analysis and at the Western Institute for Food Safety and Security in developing training material on animal health and food safety. She also worked as a quality-assurance specialist for one of the largest pork and poultry processing companies in Brazil. She was a member of the Food Safety Research Consortium and has served as an expert at the meeting organized by the Food and Agriculture Organization and the World Heath Organization on the risks associated with Enterobacter sakazakii in followup formula. Dr. Ruzante received her DVM from the University of São Paulo and her MS in preventive veterinary medicine and PhD in comparative pathology from the University of California, Davis.


William H. Sperber serves as global ambassador for food protection on a postretirement basis for Cargill. During his employment with major food companies, he became one of the world’s experts in designing and controlling the microbiological safety and quality of foods. Hired in 1972 to conduct the first hazard analyses for consumer food products in Pillsbury’s novel hazard analysis and critical control points system, Dr. Sperber led Pillsbury’s microbiology and food-safety programs until he joined Cargill in 1995. A former chair of the Institute of Food Technologists Division of Food Microbiology and of the Food Microbiology Research Conference, he was appointed to the National Advisory Committee on Microbiological Criteria for Foods five times by the U.S. secretary of agriculture. He was also appointed in 2000 to the FAO–WHO roster of experts for microbiological risk assessments. In 2001, the International Association for Food Protection presented Dr. Sperber with the Harold Barnum Industry Award; and in 2002, the American Meat Institute Foundation presented him with its inaugural Scientific Achievement Award. Sperber received his BS in zoology and chemistry and his MS and PhD in microbiology from the University of Wisconsin–Madison.



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