Food Safety Magazine commemorates the recent passing of pioneering food safety scientist, FSM colleague, and Food Safety Magazine Outstanding Service Award recipient, Dr. William (Bill) Sperber.
Dr. Sperber is a renowned food microbiologist recognized for his pioneering work in developing the Hazard Analysis and Critical Control Point (HACCP) food safety program model at Pillsbury and was appointed five times to the National Advisory Committee on Microbiological Criteria for Foods (NACMF). He worked for three major food companies, Best Foods, Pillsbury and Cargill, and became a globally recognized expert in food microbiological safety and quality control.
A past chair of IFT's Food Microbiology Section and the Food Microbiology Research Council, Dr. Sperber was appointed to the FAO/WHO Roster of Experts for Microbiological Risk Assessment in 2000. In 2001, the International Association for Food Protection (IAFP) awarded Dr. Sperber the Harold Burnham Industry Award, and in 2002 the American Meat Council Foundation presented him with its first Scientific Achievement Award. Following his retirement, Dr. Sperber continued his professional involvement on a personal level, serving as a strategic advisor to Cargill's Food Safety Program and developing textbooks on food safety and HACCP.
We believe the greatest tribute to Dr. Sperber is to remember and build on his work. FSM interviewed Dr. Sperber on an earlier episode of the Food Safety Matters podcast to discuss his career, food safety pre- and post-HACCP, and addressing Salmonella and Listeria. You can listen to the interview here.
Additionally, Dr. Sperber has published several articles in Food Safety Magazine.
Dr. Sperber will be missed by the food safety industry, the food safety community, his colleagues, and his friends at Food Safety Magazine.
