International Commission on Microbiological Specifications for Foods (ICMSF)
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Microorganisms in Foods 8: Use of Data for Assessing Process Control and Product Acceptance provides practical guidance on appropriate testing of food processing environments, processing lines, shelf life and finished product to enhance the safety and microbiological quality of the food supply. Microorganisms in Foods 8 is intended for anyone using microbiological testing or engaged in setting microbiological criteria including government, food processors and the customers they supply. This book provides actionable information for food quality assurance professionals, food microbiologists, food technologist, veterinarians, public health workers and regulatory officials. Springer. 1st edition, 2011, ISBN 978-1-4419-9373-1. Available from Springer. An errata sheet for Book 8 [PDF 94KB, new window] is available.

Microorganisms in Foods 7: Microbiological Testing in Food Safety Management. Continuing this excellent series, Microorganisms in Foods 7 describes the role of microbiological testing in modern food safety management systems. It explores how risk assessment and risk management can be used to establish goals - known as "tolerable levels of risk" or "food safety objectives" - for use in controlling foodborne illness, and provides guidelines for establishing effective management systems to control specific hazards in foods. Kluwer Academic/Plenum Publishers, 2002. ISBN: 0306472627. Available from Springer.

Microorganisms in Foods 6: Microbial Ecology of Food Commodities. 2nd edition.  A second, further updated edition is published as New York: Kluwer Academic  & Plenum Publishers, 2005. ISBN: 0-306-48675-X. Available from Springer.

Microorganisms in Foods 6: Microbial Ecology of Food Commodities brings up to date the previous edition (Microorganisms in Foods 3: Vol 2) from 1980 taking account of developments in food processing and packaging, new ranges of products and foodborne pathogens that have emerged since then.

Microorganisms in Foods 5: Characteristics of Microbial Pathogens is the only book to examine the characteristics of foodborne pathogens in relation to HACCP. 1996. London: Blackie Academic & Professional. ISBN: 041247350X. Available from Springer.

Microorganisms in Foods 4: Application of the Hazard Analysis Critical Control Point (HACCP) System to Ensure Microbiological Safety and Quality was the first complete book devoted solely to the development and implementation of HACCP. 1988. Oxford: Blackwell Scientific Publications. ISBN: 0632021810. Also published in paperback under the title HACCP in Microbiological Safety and Quality, 1988, ISBN: 0632021810

Microorganisms in Foods 3: Microbial Ecology of Foods brings food spoilage and health risks into sharper focus through its study of how different food processes, ingredients, and product characteristics affect the microflora of foods. Vol. 1: Factors affecting life and death of microorganisms (ISBN: 0123635012). Vol. 2: Food commodities (ISBN: 0123635020). (1980). New York: Academic Press. Vol. 2 updated as Microorganisms in Foods 6: (below).

Microorganisms in Foods 2: Sampling for Microbiological Analysis: Principles and Specific Applications is the only comprehensive publication on statistically based sampling plans for foods. 2nd ed. (1986). Toronto: University of Toronto Press. ISBN: 0802056938. Part 1 has been extensively revised and is now included in Book 7. Part 2 is now available as a free download.

Microorganisms in Foods 1: Their Significance and Methods of Enumeration represents a major step in establishing a common understanding of, and developing standard methods for, important foodborne microorganisms. 2nd ed. (1978); reprinted 1982, 1988 with revisions. Toronto: University of Toronto Press. ISBN: 0802022936. Out of print.