ICMSF (2014) Usefulness of Testing for Clostridium botulinum in Powdered Infant Formula and Dairy-based Ingredients for Infant Formula – Download PDF
Zwietering MH, Stewart CM, Whiting RC, ICMSF (2010) Validation of control measures in a food chain using the FSO concept. Food Control 21:1716-1722
International Commission on Microbiological Specifications for Foods (ICMSF). (2009) “Relating Microbiological Criteria to Food Safety Objectives and Performance Objectives“. van Schothorst, M., Zwietering, M., Ross, T., Buchanan B., Cole, M. Food Control, 20:967-979.
ICMSF (2006) Use of epidemiologic data to measure the impact of food safety control programs. Food Control 17:825–837
ICMSF (2005) A simplified guide to understanding and using food safety objectives and performance objectives.
ICMSF (2004) Papers presented at the 36th annual meeting of the Swiss Society for Food Hygiene in October 2003 were published as communications in Mitteilungen aus Lebensmitteluntersuchung und Hygiene 95(1). They can be downloaded below for personal use. Copyright remains with the journal.
- Buchanan, B
Principles of risk analysis as applied to microbial food safety concerns
- Cole, M
Food safety objectives – concept and current status
- Gorris, L
Performance objectives and performance criteria – two sides of the food chain
- Cordier, J-L
Microbiological criteria – purpose and limitations
- Dahms, S
Microbiological sampling plans – statistical aspects
- Tompkin, B
Environmental sampling – a tool to verify the effectiveness of preventive hygienic measure
- Pitt, J
Application of the food safety objective concept to the problem of aflatoxins in peanuts
- Gram, L
How to meet an FSO – Control of Listeria monocytogenes in the smoked fish industry
ICMSF, M van Schothorst, Secretary (1998) Principles for the establishment of microbiological food safety objectives and related control measures. Food Control 9(6): 379–384
Simonsen B, Bryan FL, Christian JHB, Roberts TA, Tompkin RB, Silliker JH (1987) Report from the international commission on microbiological specifications for foods (ICMSF). Prevention and control of foodborne salmonellosis through application of hazard analysis critical control point (HACCP). Int J Food Microbiol 4: 227–247
ICMSF (Authors: Simonsen B, Bryan FL, Christian JHB, Roberts TA, Silliker JH, Tompkin RB) (1986) Prevention and control of foodborne salmonellosis through application of the hazard analysis critical control point system. Report, International Commission on Microbiological Specifications for Foods (ICMSF), WHO/CDS/VPH/86.65, World Health Organization, Geneva.
Christian JHB (1983) Microbiological Criteria for Foods (Summary of recommendations of FAO/WHO expert consultations and working groups 1975-1981), WHO/VPH/83.54, World Health Organization, Geneva.
Thatcher FS (1963) The microbiology of specific frozen foods in relation to public health: report of an international committee. J Appl Bacteriol 26:266–285