(por orden alfabético)
Robert Buchanan
Center for Food Safety and
Nutrition, Food and Drug Administration, Estados Unidos de
América.
Roland Lindqvist
National Food Administration -
Livsmedelsverket, Suecia
Thomas Ross
University of Tasmania,
Australia
Mark Smith
Bureau of Biostatistics and Computer
Applications, Health Products and Food Branch, Health Canada,
Canadá
Ewen Todd
The National Food Safety &
Toxicology Center, Michigan State University, Estados Unidos de
América
Richard Whiting
Center for Food Safety and
Nutrition, Food and Drug Administration, Estados Unidos de
América
Las siguientes personas prestaron ayuda al grupo de redacción:
Elizabeth A. Junkins, Michel Vigneault y William Ross, Bureau of Biostatistics and Computer Applications, Health Products and Food Branch, Health Canada, Canadá.
Jeffrey M. Farber, Bureau of Microbial Hazards, Health Products and Food Branch, Health Canada, Canadá.
Sven Rasmussen, University of Tasmania, Australia.
Suzanne van Gerwen, Microbiology and Preservation Unit, Unilever Research, Vlaardingen, Países Bajos.
FDA/FSIS Listeria Monocytogenes Risk Assessment Team, Washington, DC, EE. UU. (M. Bender, C. Carrington, S. Dennis, E. Ebel, A. Hitchens, N. Hynes, W. Long, W. Schlosser, R. Raybourne, M. Ross, T. Rouse y R. Whiting)
Meat and Livestock Australia, que proporcionó acceso al informe de Ross y Shadbolt (2001), y la Australian and New Zealand Food Authority, que proporcionó acceso a los datos sobre composición de productos.
