Members Named To National Advisory Committee On Microbiological Criteria For Foods
Agriculture Secretary Mike Johanns today announced new appointments to the National Advisory Committee on Microbiological Criteria for Foods (NACMCF). He also reappointed several members. Thirty scientific experts representing disciplines related to health and food safety issues have been selected to serve.
The NACMCF, established in 1988, provides scientific advice on public health issues relative to the safety and wholesomeness of the U. S. food supply. The committee also assists in the development of microbiological criteria and reviews and evaluates epidemiological and risk assessment data as well as methodologies for assessing microbiological hazards.
The committee serves the U.S. Departments of Agriculture (Food Safety and Inspection Service), Health and Human Services (Food and Drug Administration and Centers for Disease Control and Prevention), Commerce (National Marine Fisheries Service) and Defense (Veterinary Service Activity). The NACMCF normally meets two to three times annually with subcommittees meeting more often as necessary.
The Secretary of Agriculture appoints committee members following consultation with the Secretary of Health and Human Services. Appointees are scientists from government, industry, academia and consumer groups. Committee members serve a two-year term, with the possibility of two additional consecutive terms.
A complete list of NACMCF appointees is attached.
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Dr. David Acheson , U.S. Department of Health and Human Services, Food and Drug Administration/CFSAN, College Park, MD
Dr. Gary Ades, G & L Consulting Group, L.L.C., Bentonville, AR
Dr. Scott Brooks, Food Safety Net Services, San Antonio, TX
Dr. Peggy Cook, Safe Foods Corporation, Rogers, AR
Dr. Dean Cliver, University of California-Davis, Department of Population Health and Reproduction, School of Veterinary Medicine, Davis, CA
Dr. Uday Dessai, U.S. Department of Agriculture, Food Safety and Inspection Service, Washington, DC
Dr. Daniel Engeljohn, U.S. Department of Agriculture, Food Safety and Inspection Service, Washington, DC
Dr. Timothy Freier, Cargill, Inc., Wayzata, MN
Mr. Spencer Garrett, U.S. Department of Commerce, National Marine Fisheries Service, Pascagoula, MS
Dr. Kathleen Glass, University of Wisconsin-Madison, Food Research Institute, Madison, WI
Dr. Linda Harris, University of California-Davis, Department of Food Science and Technology, Davis, CA
Dr. Walt Hill, Institute for Environmental Health, Lake Forest Park, WA
Dr. Michael Jahncke, Virginia Polytechnic Institute and State, University/VSAREC, Hampton, VA
Dr. Lee-Ann Jaykus, North Carolina State University, Food Science Department, Raleigh, NC
Dr. Julie Kase, North Carolina State Laboratory of Public Health, Raleigh, NC
LTC. Robin King, U.S. Army Veterinary Corps, Veterinary Laboratory Europe, Landstuhl, Germany
Dr. Stephen Knabel, The Pennsylvania State University, Department of Food Science, University Park, PA
Ms. Barbara Kowalcyk, Center for Fooborne Illness Research and Prevention, Grove City, PA
Dr. Joseph Madden, Neogen Corporation, Lansing, MI
Dr. Alejandro Mazzotta, McDonald’s Corporation, Oak Brook, IL
Dr. Jianghong Meng, University of Maryland Department of Nutrition and Food Science, College Park, MD
Dr. Eli Perencevich, University of Maryland School of Medicine, VA Maryland Health Care System, Baltimore, MD
Ms. Angela Ruple, U.S. Department of Commerce, National Seafood Inspection Laboratory, Pascagoula, MS
Dr. Donald Schaffner, Rutgers, The State University of New Jersey, Food Science Building, New Brunswick, NJ
Ms. Virginia (Jenny) Scott, Grocery Manufacturers/Food Products Association, Washington, DC
Dr. John Sofos, Colorado State University, Department of Animal Sciences, Fort Collins, CO
Dr. Robert Tauxe, Centers for Disease Control and Prevention Division of Foodborne, Bacterial and Mycotic Diseases, Atlanta, GA
Dr. Sterling Thompson, The Hershey Company, Hershey, PA
Dr. Irene Wesley, U.S. Department of Agriculture, Agricultural Research Service/NADC, Ames, IA
Dr. Donald Zink, U.S. Department of Health and Human Services, Food and Drug Administration/CFSAN, College Park, MD
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