We are sad to report the passing of Dr. William (Bill) H Sperber, a pioneer of food microbiology and food safety. Dr. Sperber was renowned for his work as a food microbiologist and pioneering work developing the Hazard Analysis and Critical Control Points (HACCP). Dr. Sperber worked for major food companies (Best Foods, Pillsbury, and Cargill) and served as a global ambassador for food protection after his retirement. The U.S. Secretary of Agriculture appointed him to the National Advisory Committee on Microbiological Criteria for Foods five times. He was appointed in 2000 to the FAO–WHO roster of experts for microbiological risk assessments. In 2001, the International Association for Food Protection presented Dr. Sperber with the Harold Barnum Industry Award. In 2002, the American Meat Institute Foundation presented him with its inaugural Scientific Achievement Award. In addition to all his scientific accomplishments, he was a friendly microbiologist, always welcoming newcomers to the field with open arms. We will all miss him.
