Hazard Analysis and Critical Control Points System for a Bull Semen Production Centre

Abstract

Bull semen production centres (SPC) generally present satisfactory quality control for sperm processing, but non-standardized hygiene procedures. This study describes a Hazard Analysis and Critical Control Points (HACCP) system developed for bull SPC and subsequently implemented in a commercial SPC. After the identification of hazards at each step of semen processing and the determination of their risk and severity, monitoring and corrective procedures were designed to assess the system's efficiency. The HACCP system identified six microbiological hazards, 10 physical hazards, four chemical hazards and three critical control points. After the establishment of Good Processing Practices, Standard Operating Procedures and Standard Sanitizing Operating Procedures, the system was validated through an audit, to identify eventual failures and to define measures to correct them.

Antibiotic resistance in microorganisms isolated in a bull semen stud

“…Previously, several bacteria have been isolated from ejaculates of buffalos (Akhter, Ansari, Andrabi, Ullah, & Qayyum, ; Akhter et al, ; Andrabi, Khan, & Shahab, ) and bulls (Ishaq, Ansari, Rakha, Qadeer, & Akhter, ). That confirms that clinically healthy bulls are unlikely to produce sterile ejaculates (Goularte et al, ; Wentink et al, ; Wierzbowski, ), as the large number of procedures involved in semen processing since its first contact with the bull's preputial mucosa until packing provides numerous opportunities for contamination.…”

“…Thus, despite of the absence of strict regulations, semen production centres should process and market semen doses as healthy as possible (Hueston & Sivula, ). Besides the inclusion of antimicrobials in extenders, preventive measures to minimize bacterial growth such as the adoption of hazard analysis and critical control point systems in semen production centres can be recommended (Goularte et al, ; Schulze, Nitsche‐Melkus, Jakop, Jung, & Waberski, ), since they may result in reduced microbial contamination, improved semen quality and economic benefits (Goularte et al, ). The objectives of this study were to identify and isolate contaminant bacteria during processes involved in freezing and thawing bull sperm and to evaluate their potential resistance to antimicrobials frequently used in the industry.…”

The implementation of a HACCP system improved the efficiency of a bull semen collection and processing center

“…The HACCP system was planned to enhance the final quality of the frozen semen doses produced in a bull SCPC by systematizing the production process (Goularte et al, 2015), based on principles described elsewhere (Hulebak and Schlosser, 2002). The HACCP system was implemented in a SCPC of a leading international industry that is certified by the Brazilian DOI: 10.21451/1984 Anim.…”

“…Rubber lines and cones were immersed in kilol solution (1:250) during 15 min, subsequently rinsed under distilled water and kept in a dryer for 30 min. Sperm morphology was evaluated every two weeks for each bull, however bulls that presented high percent of sperm pathologies at previous collections were evaluated weekly (Goularte et al, 2015). Semen samples were frozen in egg yolksodium citrate (EYC) extender according to Shoae and Zamiri (2008) with little modifications as follows: 7% glycerol (v/v); 2.9% sodium citrate (w/v) buffer in autoclaved distillated water; 20% egg yolk (v/v); 50 µg/ml tylosin; 250 µg/ml gentamicin; and 150/300 μg/ml lincomycin-spectinomycin.…”

“…Quality control measures based on HACCP principles have been used to benchmark distinct boar SCPC (Schulze et al, 2015). Additionally, a HACCP system was recently developed for bull SCPC, identifying microbiological, physical and chemical hazards and determining three critical control points (Goularte et al, 2015). However, the impact of the implementation of such a system on the efficiency of a bull SCPC on producing high-quality semen doses is not yet reported.…”