Douglas Paul Smith Crespo, M. D., Kathariou, S., Grimes, J. L., Cox, N. A., Buhr, R. J., Frye, J. G., … Smith, D. P. (2016). Routes of transmission of Salmonella and Campylobacter in breeder turkeys. JOURNAL OF APPLIED POULTRY RESEARCH, 25(4), 591–609. https://doi.org/10.3382/japr/pfw035 Smith, D. P., Northcutt, J. K., Qudsieh, R. I., & Parisi, M. A. (2015). Effect of strain on duck breast meat quality. The Journal of Applied Poultry Research, 24(3), 401–407. https://doi.org/10.3382/japr/pfv031 Parisi, M. A., Northcutt, J. K., Smith, D. P., Steinberg, E. L., & Dawson, P. L. (2015). Microbiological contamination of shell eggs produced in conventional and free-range housing systems. FOOD CONTROL, 47, 161–165. https://doi.org/10.1016/j.foodcont.2014.06.038 Thanissery, R., & Smith, D. P. (2014). Effect of marinade containing thyme and orange oils on broiler breast fillet and whole wing aerobic bacteria during refrigerated storage. JOURNAL OF APPLIED POULTRY RESEARCH, 23(2), 228–232. https://doi.org/10.3382/japr.2013-00890 Thanissery, R., & Smith, D. P. (2014). Marinade with thyme and orange oils reduces Salmonella Enteritidis and Campylobacter coli on inoculated broiler breast fillets and whole wings. POULTRY SCIENCE, 93(5), 1258–1262. https://doi.org/10.3382/ps.2013-03697 Smith, D. P. (2014). Poultry processing and products. Food Processing: Principles and Applications, 2nd Edition, 549–566. https://doi.org/10.1002/9781118846315.ch24 Smith, D. P., Northcutt, J. K., & Parisi, M. A. (2014). Razor blade shear method for evaluating duck breast meat and tendon texture. JOURNAL OF APPLIED POULTRY RESEARCH, 23(4), 742–747. https://doi.org/10.3382/japr.2013-00905 Thanissery, R., Kathariou, S., & Smith, D. P. (2014). Rosemary oil, clove oil, and a mix of thyme-orange essential oils inhibit Salmonella and Campylobacter in vitro. JOURNAL OF APPLIED POULTRY RESEARCH, 23(2), 221–227. https://doi.org/10.3382/japr.2013-00888 Cox, N. A., Buhr, R. J., Smith, D. P., Cason, J. A., Rigsby, L. L., Bourassa, D. V., … Cosby, D. (2014). Sampling Naturally Contaminated Broiler Carcasses for Salmonella by Three Different Methods. Journal of Food Protection, 77(3), 493–495. https://doi.org/10.4315/0362-028x.jfp-13-320 Rimini, S., Petracci, M., & Smith, D. P. (2014). The use of thyme and orange essential oils blend to improve quality traits of marinated chicken meat. POULTRY SCIENCE, 93(8), 2096–2102. https://doi.org/10.3382/ps.2013-03601 Smith, D. P., Northcutt, J. K., & Steinberg, E. L. (2012). Meat quality and sensory attributes of a conventional and a Label Rouge-type broiler strain obtained at retail. POULTRY SCIENCE, 91(6), 1489–1495. https://doi.org/10.3382/ps.2011-01891 Thanissery, R., Kathariou, S., Siletzky, R. M., & Smith, D. P. (2012). Microbiology of prechill carcasses from medium- and fast-growing pastured broiler chicken strains. JOURNAL OF APPLIED POULTRY RESEARCH, 21(3), 623–629. https://doi.org/10.3382/japr.2012-00548 Smith, D. P. (2012). Numbers of Salmonella recovered by sponge or low volume whole carcass rinse sampling of inoculated commercial turkey carcasses. POULTRY SCIENCE, 91(8), 2017–2021. https://doi.org/10.3382/ps.2011-01985 Smith, D. P. (2012). Pastured broiler processing yields and meat color. JOURNAL OF APPLIED POULTRY RESEARCH, 21(3), 651–656. https://doi.org/10.3382/japr.2011-00463 Berrang, M. E., Smith, D. P., & Meinersmann, R. J. (2011). Variations on standard broiler processing in an effort to reduce Campylobacter numbers on postpick carcasses. JOURNAL OF APPLIED POULTRY RESEARCH, 20(2), 197–202. https://doi.org/10.3382/japr.2010-00274 Cox, N. A., Richardson, L. J., Cason, J. A., Buhr, R. J., Vizzier Thaxton, Y., Smith, D. P., … Doyle, M. P. (2010). 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. https://doi.org/10.4315/0362-028x-73.5.976 Smith, D. P. (2010). Sampling method and location affect recovery of coliforms and Escherichia coli from broiler carcasses. POULTRY SCIENCE, 89(1), 169–172. https://doi.org/10.3382/ps.2008-00414