We are an action-oriented group with a history of evaluating issues and making timely contributions on newly emerging food safety concerns. Members' professional experience includes research, process development, public health, agriculture, food technology, quality control, and education. We also seek assistance from an extensive network of consultants considered to be experts in various areas of food microbiology. Members, as well as consultants, are selected based on their technical expertise, not as national delegates.
All work is voluntary and without honoraria.