Faculty Page for Doug Smith



			Doug Smith Associate Professor 236 Scott Hall Tel: (919) 513-7157 Email: doug_smith@ncsu.edu
	Educational Background Ph.D., Poultry Science, The University of Georgia, 1991 M.S., Poultry Science, The University of Georgia, 1987 B.S.A., Biology, The University of Georgia, 1984 A.S., Science, Young Harris College, 1982 Experience Research Scientist, USDA - Agricultural Research Service, Athens, GA, 2000-2008 Assistant Professor, The University of Georgia, Athens, GA, 1997-2000 Director of Quality Assurance, OK Foods, Inc., Ft. Smith, AR, 1993-1997 Quality Assurance Manager, Hudson Foods, Inc., Albertville, AL, 1993 Quality Assurance Manager, GoldKist, Inc., Sumter, SC, 1991-1993 Extension Interests Broiler and turkey meat processing quality and safety, including: training in good manufacturing practices GMP), sanitary standard operating procedures (SSOP), and HACCP; improving costs and marketability by reducing quality complaints; preventing or reducing physical (bone and foreign objects) and microbiological hazards; reducing processing defects from both field and processing plant origins. Shell egg processing quality and food safety improvements through improving sanitizer applications; and, training in pest control, GMP, SSOP, and documentation practices. Research Interests Broiler chicken processing and further processing, turkey processing and further processing, and shell egg processing, concentrating on meat and egg food safety and egg quality. Specific projects include: Studying the population characteristics (numbers and specific location) of E. coli Salmonella and Campylobacter on broiler chicken and turkey carcasses. Salmonella in shell or hatching eggs associated with bloodspots. Means (physical or chemical) for removing or controlling bacteria on carcass or egg surfaces. Reducing or preventing red discoloration in cooked poultry meat. Improving meat marination methods for broiler and turkey meat. Teaching Interests Current assignments include: Poultry Leadership and Management, and Poultry Processing and Further Processing. Previously taught Introductory Biology, Introductory Poultry Science, Poultry Internship, and Poultry Special Problems. Publications Smith, D. P., and M. T. Musgrove, 2008. Effect of blood spots in table egg albumen on Salmonella growth. Poult. Sci. 87:1659-1661. Northcutt, J. K., D. P. Smith, R. I. Huezo, and K. D. Ingram, 2008. Microbiology of broiler carcasses and chemistry of chiller water as affected by water reuse. Poult. Sci. 87:1458-1463. Smith, D. P., and L. L. Young, 2007. Marination pressure and phosphate effects on broiler breast fillet yield, tenderness, and color. Poult. Sci. 86:2666-2670. Northcutt, J. K., D. P. Smith, K. D. Ingram, A. Hinton, Jr., and M. T. Musgrove, 2007. Recovery of bacteria from broiler carcasses after spray washing with acidified electrolyzed water or sodium hypochlorite solutions. Poult. Sci. 86:2239-2244. Huezo, R. I., D. P. Smith, J. K. Northcutt, and D. L. Fletcher, 2007. Effect of immersion or dry chilling on broiler carcass moisture retention and breast filet functionality. J. Appl. Poult. Res. 16:438-447. Smith, D. P., J. A. Cason, D. L Fletcher, and J. F. Hannah, 2007. Evaluation of carcass scraping to enumerate bacteria on pre-chill broiler carcasses. Poult. Sci. 86:1436-1439. Smith, D. P., J. K. Northcutt, J. A. Cason, A. Hinton, Jr., R. J. Buhr, and K. D. Ingram, 2007. Effect of external or internal fecal contamination on numbers of bacteria on pre-chill broiler carcasses. Poult. Sci. 86:1241-1244. Lawrence, K. C., D. P. Smith, W. R. Windham, G. W. Heitschmidt, and B. Park, 2006. Egg embryo development detection with hyperspectral imaging. Int. J. Poult. Sci. 5:964-969. Berrang, M. E., D. P. Smith, and A. Hinton, Jr., 2006. Organic acids placed into the cloaca to reduce Campylobacter contamination of broiler skin during defeathering. J. Appl. Poult. Res. 15:287-291. Berrang, M. E., D. P. Smith, and A. Hinton, Jr., 2006. Application of distilled white vinegar in the cloaca to counter the increase in Cacmpylobacter numbers on broiler skin during feather removal. J. Food Prot. 69:425-427. Smith, D. P., and M. E. Berrang, 2006. Prevalence and numbers of bacteria in broiler crop and gizzard contents. Poult Sci. 85:144-147. Smith, D. P., J. K. Northcutt, and M. T. Musgrove, 2005. Microbiology of contaminated or visibly clean broiler carcasses processed with an inside-outside bird washer. Int. J. Poult. Sci. 4:955-958. Smith, D. P., M. E. Berrang, and J. A. Cason, 2005. Effect of fecal contamination and cross-contamination on numbers of coliform, Escherichia coli, Campylobacter, and Salmonella on immersion chilled broiler carcasses. J. Food Prot. 68:1340-1345. Bianchi, M., D. L. Fletcher, and D. P. Smith, 2005. Physical and functional properties of intact and ground pale broiler breast meat. Poult. Sci. 84:803-808. Young, L. L., D. P. Smith, J. A. Cason, and J. M. Walker, 2005. Effects of pre-evisceration electrical stimulation and polyphosphate marination on color and texture of early harvested chicken broiler breast fillets. Int. J. Poult. Sci. 4:52-54. Lyon, B. G., D. P. Smith, and E. M. Savage, 2005. Descriptive sensory analysis of broiler breast fillets marinated in phosphate, salt, and acid solutions. Poult. Sci. 84:345-349. Young, L. L., D. P. Smith, J. A. Cason, and J. M. Walker, 2004. Effects of intact carcass electrical stimulation on moisture retention characteristics of polyphosphate-treated non-aged boneless broiler breast fillets. Int. J. Poult. Sci. 3:796-798. Smith, D. P., M. E. Berrang, P. W. Feldner, R. W. Phillips, and R. J. Meinersman, 2004. Detection of Bacillus cereus on selected retail chicken products. J. Food Prot. 67:1770-1773. Smith, D. P., and J. K. Northcutt, 2004. Induced red discoloration of broiler breast meat: 2. Effect of cook temperature and freezing. Int. J. Poult. Sci. 3:253-258. Smith, D. P., and J. K. Northcutt, 2004. Induced red discoloration of broiler breast meat: 1. Effect of blood, bone marrow, and marination. Int. J. Poult. Sci. 3:248-252. Berrang, M. E., D. P. Smith, W. R. Windham, and P. W. Feldner, 2004. Effect of intestinal content contamination on broiler carcass Campylobacter counts J. Food Prot. 67:235-238. Young, L. L., and D. P. Smith, 2004. Moisture retention by water- and air-chilled chicken broilers during processing and cutup operations. Poult. Sci. 83:119-122. Young, L. L., and D. P. Smith, 2004. Effect of vacuum on moisture absorption and retention by marinated broiler fillets. Poult. Sci. 83:129-131. Book Chapters Smith, D. P., and J. C. Acton, 2001. Marination, cooking, and curing of poultry products. Chapter 15, p. 257-279 in Poultry Meat Processing, CRC Press, Boca Raton, FL. Smith, D. P., 2001. Quality assurance and process control. Chapter 18, p. 311-326 in Poultry Meat Processing, CRC Press, Boca Raton, FL. Publication Summary Refereed Journal Articles: 76 Book Chapters: 2 Proceedings: 39 Popular or Trade Journal Articles: 30 Other: 11 Abstracts: 68 Back to Top
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