Poultry Processing

The Poultry Processing Plant at NC State University

Instructor Profile

Douglas P. Smith, Ph.D. (Doug)

Associate Professor

Prestage Department of Poultry Science

North Carolina State University

Appointment:

45% Extension

40% Research

15% Teaching

Experience:

Quality Assurance Manager, Goldkist, Sumter, SC 

Quality Assurance Manager, Hudson Foods, Albertville, AL

Director of Quality Assurance, OK Foods, Ft. Smith, AR      

Assistant Professor of Poultry Science, University of Georgia, Gainesville, GA        

Research Scientist, USDA Agricultural Research Service, Athens, GA

Education:

A.S., Biology, Young Harris College    

B.S.A., Biology, University of Georgia 

M.S., Poultry Science, University of Georgia      

Ph.D., Poultry Science, University of Georgia

Selected publications, past 2 years (of 88 total refereed journal articles)

Smith, D. P.  2012.  Numbers of Salmonella recovered by sponge or low volume whole carcass rinse sampling of inoculated commercial turkey carcasses.  Poult. Sci. 91:2017-2021.

Smith, D. P.  2012.  Pastured broiler processing yields and meat color.  J. Appl. Poult. Res. 21:651-656. 

Thanissery, R., S. Kathariou, R. M. Siletzky, and D. P. Smith.  2012.  Microbiology of pre-chill carcasses from medium and fast growing pastured broiler chicken strains.  J. Appl. Poult. Res. 21:623-629. 

Smith, D. P., J. K. Northcutt, and E. L. Steinberg.  2012.  Meat quality and sensory attributes of a conventional and a Label Rouge-type broiler strain obtained at retail.  Poult. Sci. 91:1489-1495. 

Smith, D. P.  2011. Effect of ultrasonic marination on broiler breast meat quality and Salmonella contamination.  Int. J. Poult Sci. 10:757-759.

Berrang, M. E., D. P. Smith, and R.J. Meinersmann, 2011.  Variations on standard broiler processing in an effort to reduce Campylobacter numbers on post-pick carcasses.  J. Appl. Poult. Res. 20:197-202.

Hannah, J. F.,  J. A. Cason, J. R. Richardson, N. A. Cox, A. Hinton, Jr., R. J. Buhr, and D. P. Smith, 2011.  Effect of stomaching on numbers of bacteria recovered from chicken skin.  Poult. Sci. 90:491-493.

Northcutt, J. K., and D. P. Smith, 2010.  Microbiological and chemical analyses of ice collected from a commercial poultry processing establishment.  Poult. Sci. 89:145-149.

Smith, D. P., 2010.  Sampling method and location affect recovery of coliforms and Escherichia coli from broiler carcasses.  Poult Sci. 89:169-172.

Cox, N. A., L. J. Richardson, J. A. Cason, R. J. Buhr, Y. Vizzier-Thaxton, D. P. Smith, P. J. Fedorka-Cray, C. P. Romanenghi, L. V. B. Pereira, and M. P. Doyle, 2010. Comparison of neck skin excision and whole carcass rinse sampling methods for determining Salmonella prevalence and E. coli/coliform counts on broiler carcasses before and after immersion chilling.  J. Food Prot 73:976-980.

Mead, G., A. Lammerding, N. Cox, M. Doyle, F. Humbert, A. Kulikovskiy, A. Panin, V. Pinheiro do Nascimento, M. Wierup, R. A. Filho, R. Biggs, J. Buhr, S. Cahill, J. Cason, T. Chalermchaikit, H. Hidalgo, C. Hofacre, H. Hupkes, M. Madsen, R. Mulder, L. Plym Forshell, M. PulidoLandinez, J. Richardson, D. Smith, Y.  VizzierThaxton, H. Toyofuku, P. Tuominen, M. Uyttendaele, S. Ming Shi, and M. Zwietering, 2010.  Scientific and technical factors affecting the setting of Salmonella criteria for raw poultry: A global perspective.  J. Food Prot. 73:1566-1590.

Grimes, J. L., M. D. Koci, C. R. Stark, D. P. Smith, P. K. Nighot, and T. Middleton, 2010.  Biological effect of naturally occurring mycotoxins fed to poults reared to 21 days of age.  Int. J. Poult. Sci. 9:871-874.