Thirty two years ago, regular discussion about the field of food safety did not exist. Back then, information on food safety came from a limited number of sources. This included the ICMSF (International Commission for the Microbiological Specification for Foods) organized in 1962, the International Association for Food Protection (then called the International Association of Milk, Food and Environmental Sanitarians) organized in 1911, and a few loosely organized regional associations consisting primarily of academicians and state health departments. Sourcing information proved to be difficult, and books on the subject were limited and costly. Continue Reading