CRAIG W. HEDBERG is a professor of environmental health sciences in the University of Minnesota School of Public Health. He previously served as supervisor of the Foodborne, Vector borne, and Zoonotic Disease Unit of the Minnesota Department of Health. His research focuses on foodborne-disease surveillance, surveillance of environmental factors associated with foodborne disease, the role of food workers in the occurrence of foodborne diseases, the use of epidemiological methods in outbreak investigations and disease control, and environmental contamination with enteric pathogens. Dr. Hedberg has served on National Research Council and Institute of Medicine committees, including two to review the U.S. Department of Agriculture Food Safety and Inspection Service methods and food safety programs, and currently serves on the Standing Committee on the Use of Public Health Data in FSIS Food Safety Programs. He received his Ph.D. in epidemiology from the University of Minnesota.
GUY H. LONERAGAN is a veterinary epidemiologist and a professor of food safety and public health at Texas Tech University. Dr. Loneragan joined the Texas Tech University Department of Animal and Food Sciences in 2010. His research uses epidemiological and systems approaches to study food safety; in particular, he works to fill data gaps concerning pre-harvest ecology and mitigation of E. coli O157:H7 and Salmonella and on antimicrobial drug resistance. He is an active member of the National Cattlemen's Beef Association (NCBA), the American Association of Bovine Practitioners, the Academy of Veterinary Consultants, the International Symposium of Veterinary Epidemiology and Economics, the Conference of Research Workers in Animal Diseases (CRWAD), and the International Association of Food Protection. Dr. Loneragan serves as a member of the Board of Directors of the Academy of Veterinary Consultants. He is a member of the College of Reviewers for the Alberta Prion Research Institute and a former member of the board of scientific reviewers for the American Journal of Veterinary Research and is involved with numerous working groups for NCBA. He also served as an alternate member for the 2007 secretary of agriculture Advisory Committee on Foreign Animal and Poultry Diseases, on the Steering Committee of the Food Safety Research and Response Network, and as Epidemiology Section leader for CRWAD. He received his veterinary degree from the University of Sydney, Australia, and his Ph.D. in epidemiology from Colorado State University.
JULIANA RUZANTE is the risk-analysis program manager for the Joint Institute for Food Safety and Applied Nutrition with the Food and Drug Administration and the University of Maryland. She previously worked for the University of Guelph and the Public Health Agency of Canada, mainly in developing and operationalizing a multifactorial framework to rank foodborne risks with multi-criteria decision analysis. At the Western Institute for Food Safety and Security, she developed training materials 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. Dr. Ruzante currently serves on the National Research Council and Institute of Medicine Standing Committee on the Use of Public Health Data in FSIS Food Safety Programs and served on previous National Research Council and Institute of Medicine committees studying Food Safety and Inspection Service inspection methods. She has served as an expert on the risks associated with Cronobacter sakazakii in follow-up formula in a meeting organized by the Food and Agriculture Organization and the World Health Organization. Dr. Ruzante received her D.V.M. from the University of São Paulo and her M.S. in preventive veterinary medicine and Ph.D. in comparative pathology from the University of California, Davis.
DONALD W. SCHAFFNER is an extension specialist in food science and a professor in the Department of Food Science at Rutgers, the State University of New Jersey. His research interests include quantitative microbial risk assessment and predictive food microbiology. He is the author or co-author of more than 100 peer-reviewed publications, book chapters, and abstracts, and he has received almost $4 million in grants and contracts (mostly grants). Dr. Schaffner has educated thousands of food-industry professionals through numerous short courses and workshops in the United States and more than a dozen other