Gary Smith

Gary Smith, PhD

Born and raised in Caddo County, Oklahoma, Dr. Gary Smith attended universities in California, Washington and Texas. Since 1961, he has taught and conducted research at Washington State University (WSU), Texas A&M University, and Colorado State University (CSU).

From 1916 to 1975, his research focused on beef palatability (bullocks vs. steers, carcass chilling effects on tenderness, blade tenderization, electrical stimulation of carcasses, Tenderstretch®); beef shelf life (vacuum packaging for domestic and transoceanic shipments, retail case life); and USDA Feeder Cattle Grade Standards From 1975 to 1990, his research efforts included modified atmosphere packaging of beef; transoceanic shipments of variety meats; USDA Beef Quality and Yield Grade Standards; time-on-feed and beef palatability; The Hamburger Steer®; breed types and beef palatability; beef lipids and human nutrition; National Consumer Retail beef Study; and restructured beef steaks.

From 1990 to 2015, his research focused on chemical residues in US beef; National Beef Quality Audits; International Beef Quality Audit; National Market Cow and Bull Audits; injection site lesions; Conventional, Natural, and Organic Beef; feeding Vitamin E and Beef retail case life; “Multiple-Hurdle E. coli 0157:H7 decontamination systems; implementation of HACCP programs in beef packing plants; Palatability Assurance Critical Control points; controlling Salmonella and Listeria on ready-to-eat beef; Best Practices for mitigating BSE (Mad Cow Disease) risk in packing plants; traceability systems implementation; and instrument grading of beef carcasses. Dr. Smith credits his success to colleagues and graduate students (who did the hard work) and the help of cattle feeders, packers, and retailers (who allowed them to use their facilities and products).

Dr. Smith occupied the Ken and Myra Monfort Endowed Shair in Meat Science at CSU beginning in June of 1990. Previously, he served as Professor (1969-1982) and Head (1982-1990) of the Department of Animal Science at Texas A&M where he received many awards.

Outstanding Teaching Performance Award,
Honor Professor Award
College of Agriculture Teaching Award
University Distinguished Teaching award
Deputy Chancellor’s Award for Team Research

Other awards and honors include:

International Stockmen’s Hall of Fame Induction
National Cattlemen’s Foundation Vision Award
USMEF Distinguished Service Award
AMSA R.C Pollock Award
Beefmaster Breeders United, Commitment to Excellence Award
Honored Researcher of the CSU Research Foundation
ISI Thomson Scientific’s Highly Cited Researcher
Beef Magazine’s top 40 Most Influential People in the US Beef Industry
American Hereford Association Hall of Merit Induction
Meat Industry Hall of Fame Induction
AMSA Mentor Award
Cattle Feeder’s Hall of Fame Award
College of the Sequoias, California State University-Fresno and WSU Distinguished Alumni Award
Certified Angus Beef Industry Achievement Award

Below are resources from Dr. Smith:

Chemical versus Microbial Contamination

Chemical and microbial exposure are the most common types of contamination during food processing. Understanding the sources of each type of contamination helps to effectively prevent problems before they arise. This infographic below explains various contamination sources in food, feed, and botanical products. These include residual solvents, storage issues, improper handling, and more.

Keywords: Infographic Supplements Contaminants Food Microbiology Special Investigations

Alicyclobacillus. What Is It and Is Your Product at Risk?

Alicyclobacillus is a non-pathogenic spoilage bacteria that silently sours fruit juice products. With the ability to survive commercial pasteurization, Alicyclobacillus causes unpleasant odors in food products that make the products undesirable to consumers. Is your product at risk?

Keywords: Blog Microbiology Food Beverages

Q&A from the Validation of Thermal Process Applied to Low-Water Activity Foods Webinar

Following the recent webinar titled "Validation of Thermal Processes Applied to Low-Water Activity Foods" experts Shirin Abd and Dr. Wilfredo Ocasio answered some frequently asked questions.

Keywords: Blog Microbiology Food AdvancedFoodMicrobiology

Thermal Process Validation for Low Water Activity Food

Pathogenic organisms, like Salmonella and E. coli, can grow in low water activity foods, leading to foodborne illness outbreaks. Thermal processes inhibit microbial growth and ensure only safe ingredients and products reach the shelves. Thermal processes must be validated to make sure they fully prevent pathogen growth. This blog outlines what foods may need an LWAF thermal process, what a validation study looks like, and the results the experts at Eurofins provide.

Keywords: Blog Food Microbiology Regulatory AdvancedFoodMicrobiology

Ethylene Oxide Testing and Analysis

Ethylene oxide is gaining attention in the food regulatory space. EtO was banned as a food fumigant in 1991 in the EU. While ethylene oxide is not banned for use in foods in the United States, it is important to understand the allowed tolerances in the US and EU, especially as regulations continue to evolve and online sales contribute to increasing overseas exports. This article outlines the uses and toxicity of EtO, US and EU regulations, and EtO analysis at Eurofins.

Keywords: Blog Contaminants Food Ingredients Botanicals Supplements Dairy Infant Formula Regulatory

Case Study: Ink Migration in Jello Shots

Foreign materials in products can be dangerous to consumers and damage a brand's reputation. At Eurofins, we have the expertise and experience to handle all kinds of foreign material investigations, including issues in food and beverage packaging. This case study outlines how we used analytical chemistry approaches, including LC-MS. GC-MS, and FTIR to identify a contaminant causing a bitter taste in Jello Shots

Keywords: Case Study Special Investigations Food

Case Study: Hamburger bun with rodent contamination

Foreign materials in products can be dangerous to consumers and damage a brand's reputation. At Eurofins, we have the expertise and experience to handle all kinds of foreign material investigations, including complaints of rodents in hamburger buns! This case study walks through how we helped a client avoid legal action by using microscopy and chemical analysis to prove their buns are not contaminated.

Keywords: Case Study Special Investigations Food

Foreign Material and Off-Odor and Flavor Testing

Foreign materials and off-odor or off-flavors in a product may result in loss of consumer trust or a damaged brand reputation. In the worst cases, these issues can be dangerous. The first step in eliminating foreign material and off-odor or off-flavor risk is understanding the sources of contamination, including packaging and production issues and chemical and microbial contamination. This blog explains the benefits of foreign material, off-odor, and off-flavor analysis, the sources of contamination, and the tests available for testing.

Keywords: Blog Contaminants Food Beverages Special Investigations

VIDEO: Food Fraud

Food fraud is a widespread and worldwide problem. Watch this video to learn more about which products are most frequently impacted, and how it can impact your business.

Keywords: Video Authenticity Food Beverages Ingredients Botanicals Supplements

Q&A: Off-Odor and Off-Flavor webinar

We recently hosted a webinar titled "GC-MS Techniques for Troubleshooting Off-Flavor, Off-Odor, and Flavor Scalping in Foods and Beverages Webinar." This Q&A with Dr. Jamie Willems provides a deeper look in to common questions associated with GC-MS, contaminant detection, and out capabilities at Eurofins.

Keywords: Blog Contaminants Food Special Investigations Beverages

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