U.S. scientists develop a test that could improve food safety
U.S. Department of Agriculture scientists say the blood test can identify chickens with an "innate immunity to pathogens" and lead to breeding of "sturdier flocks"
Food In Canada
Agricultural Research Service
U.S. Department of Agriculture
College Station, Texas – Scientists with the Agricultural Research Service (ARS) may have found a way to breed chickens that are resistant to pathogens.
The ARS, which is the U.S. Department of Agriculture’s chief scientific in-house research agency, says the scientists developed a new test that can identify “roosters whose blood contain naturally high levels of two key chemicals, cytokines and chemokines.”
These are the chemicals that get the birds’ innate immune response working. (See the ARS’ report on the new findings in “Breeding Resistant Chickens for Improved Food Safety,” from Oct. 30, 2017.)
By using the new test, says the ARS in the report, “commercial poultry breeders can single out roosters that have a strong immune response and use them to selectively breed a more robust flock.”
Having this kind of resistance, especially during the birds’ first week of life, “may lower costs related to animal well-being and food safety.”
Right now the industry uses sanitation, vaccines, biosecurity and antibiotics or other medications to keep chickens safe from pathogens.
But, says Christi Swaggerty, a microbiologist in the ARS’ Food and Feed Safety Research Unit, some chickens have such robust immune systems that they can resist pathogens on their own.
It’s the new test that can help “select roosters for breeding a line of resistant broilers. They then exposed the resistant broilers to several pathogens. They compared the resistant group to a group of susceptible broilers bred from roosters with low cytokine and chemokine levels.”
What the scientists found was that the “susceptible broilers had more pathogens and signs of infection than the resistant group. Ultimately, such resistance could mean fewer pathogens remaining on birds at the processing plant and improved consumer safety, Swaggerty notes.”