ARS | Publication request: EFFECTS OF VARYING AERATION TREATMENT AND STORAGE TEMPERATURE ON CAMPYLOBACTER CONCENTRATIONS IN POULTRY SEMEN

Submitted to: Food Safety Consortium Proceedings
Publication Type: Abstract Only
Publication Acceptance Date: September 30, 2003
Publication Date: October 12, 2003
Citation: Cole, K., Blore, P.J., Holliman, J.S., Donoghue, A.M., Musgrove, M.T., Cox, N.A., Donoghue, D.J. 2003. Effects of varying aeration treatment and storage temperature on campylobacter concentrations in poultry semen. [abstract]. Food Safety Consortium Proceedings. CDROM.

Technical Abstract: Campylobacter is the most commonly reported bacterial cause of food borne infections in the United States and epidemiological evidence has implicated raw poultry products as a significant source of human infection. 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 storage temperature could reduce the amount of Campylobacter found in poultry semen. Semen samples from roosters and toms were collected by abdominal massage and samples from within male types were pooled immediately after collection. The pooled semen samples were inoculated with 10^6 to 10^7 cfu of C. jejuni or C. coli. Semen was then divided into 3 equal aliquots and subjected to no aeration (Control), bubbling for 20 minutes with oxygen (Oxygen), or bubbling for 20 minutes with atmospheric air (Air). After aeration, samples were further divided to 3 test storage temperatures (4°C, 23°C, and 42°C). At 0, 2, 6, and 24 h of storage, a 0.1 ml sample was taken of each aliquot and serially diluted with Campylobacter-enrichment broth and plated on Campylobacter-Line agar for 48h for enumeration. Aeration of the pooled ejaculates by either method did not significantly reduce the amount of Campylobacter compared to controls. However, Campylobacter concentrations were significantly reduced when stored at 42'C for 24h compared to initial Campylobacter concentrations.