Food and Beverages

Douglas E Cosby received his PhD in Food Science from University of Georgia (2012). His expertise is in the research and development of intervention strategies to reduce or eliminate Salmonella, Campylobacter, Listeria, and Clostridium species from poultry and poultry products on farm and in the processing plant. He has worked at the US Department of Agriculture, Agriculture Research Service for the past 30 years and serves an Adjunct Assistant Graduate Professor at the University of Georgia, Department of Food Science and Technology. His current research is aimed at preventing and/or reducing enteropathogenic salmonella and campylobacter on poultry and poultry products by preventing the colonization of poultry through the use of biosecurity and/or feed additives in live poultry and through the mechanical removal of enteropathogenic bacteria and/or the use of gras chemicals to reduce or eliminate the bacteria.