Laurel L. Dunn, Ph.D., is an Assistant Professor and Extension Specialist in the Department of Food Science and Technology at the University of Georgia. Dr. Dunn's research program focuses on pre-and post-harvest interventions against foodborne pathogens on fresh produce. Additionally, Dr. Dunn has an interest in examining produce safety hazards throughout the supply chain, especially during shipping and warehousing.
This article examines control strategies for Clostridium botulinum in fresh-cut produce and the line between good manufacturing practices (GMPs) and C. botulinum control in the food safety plan.
