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ARS Home » Southeast Area » Fayetteville, Arkansas » Poultry Production and Product Safety Research » Research » Publications at this Location » Publication #147581
Title: EFFECTS OF AERATION AND STORAGE TEMPERATURE ON CAMPYLOBACTER CONCENTRATIONS IN CHICKEN SEMEN.

Author
item COLE, K - UNIV OF ARKANSAS
item BLORE, PAM - UNIV OF ARKANSAS
item HOLLIMAN, J - UNIV OF ARKANSAS
item Donoghue, Ann - Annie
item Musgrove, Michael
item Cox Jr, Nelson
item DONOGHUE, DAN - UNIV OF ARKANSAS

Submitted to: Poultry Science Meeting
Publication Type: Abstract Only
Publication Acceptance Date: 4/15/2003
Publication Date: 7/6/2003
Citation: Cole, K., Blore, P., Holliman, J.S., Donoghue, A.M., Musgrove, M.T., Cox Jr, N.A., Donoghue, D.J. 2003. Effects of aeration and storage temperature on campylobacter concentrations in chicken semen. Abstract. Poultry Science. 82:Suppl.1}:6.

Interpretive Summary:

Technical Abstract: Recent research has shown that Campylobacter is present in chicken and turkey semen and may contribute to the vertical transmission between the breeder hen and offspring. As Campylobacter is considered sensitive to oxygen and cold temperature, this study was undertaken to determine if aeration and varying temperature could reduce the amount of Campylobacter in chicken semen. In 4 separate trials, commercial roosters were individually caged and semen samples were collected by abdominal massage and pooled. The pooled semen samples were innoculated with 1,000,000 to 10,000,000 cfu of C. jejuni. Semen was then divided into three aliquots and subjected to: 1) no aeration, or bubbling for 20 min with 2) oxygen, or 3) ambient air. After aeration samples were further aliquoted to test storage at three temperatures (4C, 23C or 42C) for 24 h. During storage, semen was sampled at 0, 2, 6 and 24 h and then plated onto Campy-Line agar for 48 h for Campylobacter enumeration. Aeration of the semen by either method did not reduce the amount of C. jejuni in semen compared to controls at all temperatures. Similarly, C. jejuni growth after storage of semen at 4 or 24C was not different for any of the sample times. C. jejuni was significantly reduced, however, when stored for 24h at 42C (4 log reduction). Aeration and reduced temperatures, typical procedures used to maintain sperm viability before insemination did not reduce Campylobacter concentrations in vitro. Studies are currently underway to determine if these treatments have similar effects on turkey semen, however it appears that alternative methods will be needed to reduce Campylobacter contamination of poultry semen. Funded in part by U.S. Poultry and Egg Association #394 and the USDA Food Safety Consortium.