Douglas Paul Smith

Works (17)

Updated: July 5th, 2023 15:49

2016 article

Routes of transmission of Salmonella and Campylobacter in breeder turkeys

Crespo, M. D., Kathariou, S., Grimes, J. L., Cox, N. A., Buhr, R. J., Frye, J. G., … Smith, D. P. (2016, August 6). The Journal of Applied Poultry Research.

By: M. Crespo n, S. Kathariou n, J. Grimes n, N. Cox *, R. Buhr *, J. Frye *, W. Miller *, C. Jackson *, D. Smith n

author keywords: Salmonella; Campylobacter; breeder turkeys; routes of transmission
topics (OpenAlex): Salmonella and Campylobacter epidemiology; Animal Nutrition and Physiology; Viral gastroenteritis research and epidemiology
TL;DR: Monitoring of turkey breeder hens and toms from d of hatch to 65 wk of age showed that Campylobacter spread rapidly and cross-contaminated turkeys throughout the growout house, confirming the importance of proper pest control and biosecurity to reduce the spread of the bacteria. (via Semantic Scholar)
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Source: Web Of Science
Added: August 6, 2018

2015 journal article

Effect of strain on duck breast meat quality

The Journal of Applied Poultry Research, 24(3), 401–407.

By: D. Smith n, J. Northcutt *, R. Qudsieh n  & M. Parisi *

author keywords: duck breast meat; strain; meat color; cook yield; tenderness
topics (OpenAlex): Animal Nutrition and Physiology; Meat and Animal Product Quality; Livestock and Poultry Management
Sources: Web Of Science, Crossref
Added: August 6, 2018

2014 article

Effect of marinade containing thyme and orange oils on broiler breast fillet and whole wing aerobic bacteria during refrigerated storage

Thanissery, R., & Smith, D. P. (2014, May 7). The Journal of Applied Poultry Research.

By: R. Thanissery n & D. Smith n

author keywords: thyme oil; orange oil; total aerobic mesophiles; marination; essential oil
topics (OpenAlex): Essential Oils and Antimicrobial Activity; Bee Products Chemical Analysis; Animal Nutrition and Physiology
TL;DR: 0.5% TOC in marinade can be used as a natural antimicrobial to reduce TAm on skinless breast fillets; however, a higher concentration may be required for skin-on products. (via Semantic Scholar)
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Source: Web Of Science
Added: August 6, 2018

2014 article

Marinade with thyme and orange oils reduces Salmonella Enteritidis and Campylobacter coli on inoculated broiler breast fillets and whole wings

Thanissery, R., & Smith, D. P. (2014, May 1). Poultry Science.

By: R. Thanissery n & D. Smith n

author keywords: thyme oil; orange oil; Salmonella; Campylobacter; marination
MeSH headings : Animals; Anti-Bacterial Agents / pharmacology; Campylobacter coli / drug effects; Campylobacter coli / growth & development; Campylobacter coli / isolation & purification; Chickens / microbiology; Food Contamination / prevention & control; Food Handling / methods; Meat / microbiology; Pectoralis Muscles / microbiology; Pectoralis Muscles / physiology; Plant Oils / pharmacology; Salmonella enteritidis / drug effects; Salmonella enteritidis / growth & development; Salmonella enteritidis / isolation & purification; Thymus Plant / chemistry; Wings, Animal / microbiology; Wings, Animal / physiology
topics (OpenAlex): Essential Oils and Antimicrobial Activity; Salmonella and Campylobacter epidemiology; Animal Nutrition and Physiology
TL;DR: Marination with a salt phosphate formulation containing 0.5% TOC successfully reduced Salmonella and Campylobacter numbers on poultry products and reduced cross-contamination between inoculated and uninoculated parts during marination. (via Semantic Scholar)
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Source: Web Of Science
Added: August 6, 2018

2014 article

Microbiological contamination of shell eggs produced in conventional and free-range housing systems

Parisi, M. A., Northcutt, J. K., Smith, D. P., Steinberg, E. L., & Dawson, P. L. (2014, June 24). Food Control.

By: M. Parisi *, J. Northcutt *, D. Smith n, E. Steinberg * & P. Dawson *

author keywords: Salmonella; Eggs; Egg production; Free-range hens; Campylobacter
topics (OpenAlex): Salmonella and Campylobacter epidemiology; Food Safety and Hygiene; Enterobacteriaceae and Cronobacter Research
TL;DR: It is demonstrated that FR eggs, where hens have more contact with eggs after oviposition, have greater microbiological contamination on the egg shell surface than eggs produced in the BC cage systems. (via Semantic Scholar)
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11. Sustainable Cities and Communities (OpenAlex)
Source: Web Of Science
Added: August 6, 2018

2014 article

Poultry Processing and Products

Smith, D. P. (2014, April 7). Food Processing.

By: D. Smith n

topics (OpenAlex): Animal Nutrition and Physiology; Meat and Animal Product Quality; Livestock and Poultry Management
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2. Zero Hunger (OpenAlex)
Source: NC State University Libraries
Added: August 6, 2018

2014 article

Razor blade shear method for evaluating duck breast meat and tendon texture

Smith, D. P., Northcutt, J. K., & Parisi, M. A. (2014, November 13). The Journal of Applied Poultry Research.

By: D. Smith n, J. Northcutt * & M. Parisi *

author keywords: duck breast meat; razor shear; Warner-Bratzler shear; tenderness
topics (OpenAlex): Animal Nutrition and Physiology; Meat and Animal Product Quality; Livestock and Poultry Management
Source: Web Of Science
Added: August 6, 2018

2014 article

Rosemary oil, clove oil, and a mix of thyme-orange essential oils inhibit Salmonella and Campylobacter in vitro

Thanissery, R., Kathariou, S., & Smith, D. P. (2014, April 24). The Journal of Applied Poultry Research.

By: R. Thanissery*, S. Kathariou  n & D. Smith*

author keywords: thyme oil; orange oil; Salmonella; Campylobacter; essential oil
topics (OpenAlex): Essential Oils and Antimicrobial Activity; Salmonella and Campylobacter epidemiology; Moringa oleifera research and applications
TL;DR: Thyme oil demonstrated the strongest inhibitory activity than other oils against Salmonella, and TOC can be considered as a potential antimicrobial for future studies on food systems. (via Semantic Scholar)
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Source: Web Of Science
Added: August 6, 2018

2014 journal article

Sampling Naturally Contaminated Broiler Carcasses for Salmonella by Three Different Methods

Journal of Food Protection, 77(3), 493–495.

By: N. Cox *, R. Buhr *, D. Smith n, J. Cason, L. Rigsby*, D. Bourassa *, P. Fedorka-Cray*, D. Cosby *

MeSH headings : Animals; Chickens / microbiology; Cold Temperature; Colony Count, Microbial; Food Handling / methods; Food-Processing Industry / methods; Food-Processing Industry / standards; Immersion; Neck / microbiology; Salmonella / growth & development; Salmonella / isolation & purification; Skin / microbiology
topics (OpenAlex): Salmonella and Campylobacter epidemiology; Listeria monocytogenes in Food Safety; Animal Nutrition and Physiology
TL;DR: This study demonstrates significant differences in the results for Salmonella prevalence among sampling methods both before and after immersion chilling, as well as between processing plants on days that samples were taken. (via Semantic Scholar)
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Sources: Web Of Science, Crossref
Added: August 6, 2018

2014 article

The use of thyme and orange essential oils blend to improve quality traits of marinated chicken meat

Rimini, S., Petracci, M., & Smith, D. P. (2014, June 5). Poultry Science.

By: S. Rimini*, M. Petracci * & D. Smith n

author keywords: broiler; chicken meat; essential oil; meat quality; lipid oxidation
MeSH headings : Animals; Citrus sinensis / chemistry; Food Storage / methods; Meat / analysis; Meat / standards; Oils, Volatile / chemistry; Oxidation-Reduction; Pectoralis Muscles; Thymus Plant / chemistry; Wings, Animal
topics (OpenAlex): Meat and Animal Product Quality; Animal Nutrition and Physiology; Bee Products Chemical Analysis
TL;DR: EO had a positive effect on broiler breast and wing lipid oxidation without negatively affecting meat quality traits. (via Semantic Scholar)
Source: Web Of Science
Added: August 6, 2018

2012 article

Meat quality and sensory attributes of a conventional and a Label Rouge-type broiler strain obtained at retail

Smith, D. P., Northcutt, J. K., & Steinberg, E. L. (2012, May 12). Poultry Science.

By: D. Smith n, J. Northcutt * & E. Steinberg *

author keywords: broiler; meat quality; sensory analysis; meat color; proximate composition
MeSH headings : Animals; Chickens / growth & development; Chickens / physiology; Color; Cooking; Freezing; Meat / standards; Muscle, Skeletal / physiology; Taste
topics (OpenAlex): Animal Nutrition and Physiology; Meat and Animal Product Quality; Sensory Analysis and Statistical Methods
TL;DR: Although minimal differences were observed for cooked breast meat due to strain, conventional cooked thigh meat scored higher than the thigh meat from the Label Rouge-type alternative for most of the sensory attributes. (via Semantic Scholar)
Source: Web Of Science
Added: August 6, 2018

2012 article

Microbiology of prechill carcasses from medium- and fast-growing pastured broiler chicken strains

Thanissery, R., Kathariou, S., Siletzky, R. M., & Smith, D. P. (2012, August 9). The Journal of Applied Poultry Research.

By: R. Thanissery n, S. Kathariou n, R. Siletzky n & D. Smith n

author keywords: Campylobacter; Escherichia coli; pastured broiler; Salmonella; total coliforms
topics (OpenAlex): Animal Nutrition and Physiology; Livestock and Poultry Management; Salmonella and Campylobacter epidemiology
TL;DR: The objective of the present study was to compare the levels of total coliforms and E. coli, as well as the prevalence of Campylobacter and Salmonella, in pastured CX and FR strains, and to investigate whether this could have been due to an inherent ability of FR to resist colonization or the benefit from longer residence on pasture. (via Semantic Scholar)
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Source: Web Of Science
Added: August 6, 2018

2012 article

Numbers ofSalmonella recovered by sponge or low volume whole carcass rinse sampling of inoculated commercial turkey carcasses

Smith, D. P. (2012, July 18). Poultry Science.

By: D. Smith n

author keywords: turkey carcass; Salmonella; sponge sampling; whole carcass rinse
MeSH headings : Animals; Colony Count, Microbial; Food Microbiology; Meat / microbiology; Salmonella / isolation & purification; Turkeys / microbiology; Water Microbiology
topics (OpenAlex): Salmonella and Campylobacter epidemiology; Listeria monocytogenes in Food Safety; Pharmaceutical and Antibiotic Environmental Impacts
TL;DR: Sponge sampling and whole carcass rinsing were performed on turkey hen carcasses inoculated with a known amount of nalidixic acid-resistant Salmonella enterica serovar Enteritidis to demonstrate low volume WCR is equal to or more effective than sponge sampling for recovering inoculatedSalmonella from turkey carcasses. (via Semantic Scholar)
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Source: Web Of Science
Added: August 6, 2018

2012 article

Pastured broiler processing yields and meat color

Smith, D. P. (2012, August 9). The Journal of Applied Poultry Research.

By: D. Smith n

author keywords: breast meat color; carcass yield; pastured broiler; processing
topics (OpenAlex): Animal Nutrition and Physiology; Livestock and Poultry Management; Meat and Animal Product Quality
TL;DR: Differences existed between these strains for carcass and parts weights and yields, and although color was variable, the FR strain produced yellower meat than the CX strain. (via Semantic Scholar)
Source: Web Of Science
Added: August 6, 2018

2011 article

Variations on standard broiler processing in an effort to reduce Campylobacter numbers on postpick carcasses

Berrang, M. E., Smith, D. P., & Meinersmann, R. J. (2011, May 31). The Journal of Applied Poultry Research.

By: M. Berrang *, D. Smith n & R. Meinersmann *

author keywords: broiler processing; Campylobacter; defeathering; feather picking
topics (OpenAlex): Salmonella and Campylobacter epidemiology; Animal Nutrition and Physiology; Listeria monocytogenes in Food Safety
TL;DR: Prescald evisceration was effective in significantly moderating the increase in Campylobacter on broiler carcasses during automated defeathering and changing the order of standard broiler processing may help to control contamination with Campyloblacter. (via Semantic Scholar)
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Source: Web Of Science
Added: August 6, 2018

2010 journal article

Comparison of Neck Skin Excision and Whole Carcass Rinse Sampling Methods for Microbiological Evaluation of Broiler Carcasses before and after Immersion Chilling

Journal of Food Protection, 73(5), 976–980.

By: N. Cox *, L. Richardson*, J. Cason*, R. Buhr *, Y. Vizzier Thaxton*, D. Smith n, P. Fedorka Cray*, C. Romanenghi*, L. Pereira*, M. Doyle *

MeSH headings : Animals; Chickens / microbiology; Cold Temperature; Colony Count, Microbial; Escherichia coli / isolation & purification; Food Handling / methods; Food-Processing Industry / methods; Food-Processing Industry / standards; Humans; Immersion; Neck / microbiology; Salmonella / isolation & purification; Skin / microbiology
topics (OpenAlex): Salmonella and Campylobacter epidemiology; Listeria monocytogenes in Food Safety; Food Safety and Hygiene
TL;DR: A whole carcass rinse (WCR) and a neck skin excision (NS) procedure for Salmonella and Escherichia coli isolation from the same broiler carcass were evaluated. (via Semantic Scholar)
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2. Zero Hunger (OpenAlex)
Sources: Web Of Science, Crossref
Added: August 6, 2018

2009 article

Sampling method and location affect recovery of coliforms and Escherichia coli from broiler carcasses

Smith, D. P. (2009, December 14). Poultry Science.

By: D. Smith*

author keywords: broiler carcass; coliform; Escherichia coli; sampling method; location difference
MeSH headings : Animals; Chickens; Enterobacteriaceae / isolation & purification; Food Handling / methods; Food Microbiology; Meat / microbiology
topics (OpenAlex): Salmonella and Campylobacter epidemiology; Animal Behavior and Welfare Studies; Animal Nutrition and Physiology
TL;DR: Bacterial counts of broiler carcasses are affected by both the sampling method used and by carcass location sampled, and higher numbers of coliforms and E. coli were recovered from the dorsal carcass half compared with the ventral half. (via Semantic Scholar)
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Source: Web Of Science
Added: August 6, 2018

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