David S. Clark – författare

Twenty-two experienced scientists from eleven different countries have contributed four years of study and discussion to this important book, which represents part of the work done by the International Committee on Microbiological Specifications for Foods, a standing committee of the International Association of Microbiological Societies.

The ICMSF was formed in 1962 in reponse to the need for internationally acceptable and authoritative decisions on microbiological limits for foods commensurate with public health safety, and particularly for foods in international commerce. The membership of ICMSF consists of food-microbiologists whose combined professional itnerests include research, public health, official food control, education, and industrial research and development. They are all well-known scientists drawn from government laboratories in health, agriculture and food technology, from universities, and from the food industry. The influence of the Committee is being augmented by the formation of regional subcommittees throughout the world.

This book is divided into three parts: the first deals with the significance of microorganisms in foods -- pathogens, food-poisoning organisms and their toxins, indicator species and spoilage groups; part two is a compendium of the methods of microbiological analysis and enumeration, the last part lists the composition of 104 media and of the diagnostic reagents to be used in association with the various procedures.

Prerequisite to a major objective of the Committee, namely, microbiological standards, are internationally acceptable methods for enumeration of the many pertinent classes of microorganisms in foods. This book describes the methods shown to have been used most effectively in many countries.

It fills an urgent need and dispels much controversy and indecision which hitherto have prevailed in regard both to the significance of microorganisms and to acceptable methodology. It will prove invaluable to all concerned with the microbiological content of foods, whether in government control agencies, industry, teaching or research institutions.

In Part I, Methods and Disciplines, contributors approach critical issues in comparative law and society from a variety of academic fields, including sociology, criminology, anthropology, economics, political science, and psychology. This multidisciplinary approach highlights the importance of addressing the variance of perspectives inherent to the field. In Part II, Core Issues, chapters offer an exploration of major legal institutions, processes, professionals, and cultures associated with particular legal subjects. Since authors utilize the perspective of at least two different legal systems, this book offers a truly thorough and wide-ranging focus.

The general reader, as well as students and scholars, will find this handbook useful in their continuing explorations into the interaction between law and society. Practitioners such as lawyers and judges with an interest in global perspectives of law will also find much to admire in this innovative volume.

Contributors: M. Adler, N. Brewer, D.S. Clark, R. Cotterrell, B.L. Cutler, T. Ginsburg, M. Goodale, C. Guarnieri, R. Horry, B. Luppi, S.C. McCaffrey, E. Mertz, D. Nelken, F. Pakes, M.A. Palmer, F. Parisi, J.T. Polk, J.C. Reitz, R.E. Salcido, S. Stendahl, J.C. Suk, G.A. Tarr, S.C. Thaman, K. van Aeken, H.J. Wiarda