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, a standing committee of the International Association of Microbiological Societies.

The ICMSF was formed in 1962 in reponse to the need for internationally acceptable and authoritative decisions on microbiological limits for foods commensurate with public health safety, and particularly for foods in international commerce. The membership of ICMSF consists of food-microbiologists whose combined professional itnerests include research, public health, official food control, education, and industrial research and development. They are all well-known scientists drawn from government laboratories in health, agriculture and food technology, from universities, and from the food industry. The influence of the Committee is being augmented by the formation of regional subcommittees throughout the world.

This book is divided into three parts: the first deals with the significance of microorganisms in foods -- pathogens, food-poisoning organisms and their toxins, indicator species and spoilage groups; part two is a compendium of the methods of microbiological analysis and enumeration, the last part lists the composition of 104 media and of the diagnostic reagents to be used in association with the various procedures.

Prerequisite to a major objective of the Committee, namely, microbiological standards, are internationally acceptable methods for enumeration of the many pertinent classes of microorganisms in foods. This book describes the methods shown to have been used most effectively in many countries.

It fills an urgent need and dispels much controversy and indecision which hitherto have prevailed in regard both to the significance of microorganisms and to acceptable methodology. It will prove invaluable to all concerned with the microbiological content of foods, whether in government control agencies, industry, teaching or research institutions.

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.

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DAVID S. THATCHER was born in Sussex, England. He studied English literature at Trinity College, Cambridge, and Danish language and literature at Copenhagen University. He received an MA in English from McMaster University in 1964 and a PHD from the University of Alberta in 1967, and is now assistant professor of English at the University of Victoria. Dr. Thatcher has published articles on Nietzsche, Yeats, Hardy, and Aldington, and is completing a study of the relationship between Nietzsche and Brahms.

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