Effects of Premilking Udder Preparation Practices on Bacterial Counts in Milk and on Teats

Galton, D. A. G.; Petersson, Lars; Merrill, W.G.

doi:10.3168/jds.s0022-0302(86)80396-4

Cited by 75 publications

(82 citation statements)

References 9 publications

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“…As ações para a melhoria da contagem bacteriana do leite são relativamente simples, porém necessitam de atenção constante nos procedimentos adotados. Ações relacionadas à higiene do úbere e à correta rotina de ordenha (Galton, 1986), além da limpeza adequada do equipamento de ordenha (Wong, 1988), constituem os principais fatores para a obtenção higiênica do leite.…”

Section: Resultsunclassified

Evolução anual da qualidade do leite cru refrigerado processado em uma indústria de Minas Gerais

Paiva¹,

Cerqueira

Souza

et al. 2012

Arq. Bras. Med. Vet. Zootec.

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RESUMOAnalisou-se a evolução anual da qualidade de leite cru refrigerado pelo levantamento e análise estatística do banco de dados das análises individuais de leite dos tanques refrigeradores, computadas mensalmente entre abril de 2002 A cadeia produtiva do leite no Brasil é um dos setores mais importantes para a economia do país, gerando empregos para milhões de brasileiros (Alvim et al., 2002). A produção de Recebido em 16 de março de 2011 Aceito em 12 de janeiro de 2012 E-mail: caversianipaiva@gmail.com leite é uma das poucas atividades do setor rural que gera renda mensal e contribui para a diminuição do êxodo rural do homem do campo. O leite é importante na produção de alimentos na maioria dos países do mundo, pois apresenta alto valor nutricional e é indispensável para a dieta do ser humano.

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Section: Resultsunclassified

Evolução anual da qualidade do leite cru refrigerado processado em uma indústria de Minas Gerais

Paiva¹,

Cerqueira

Souza

et al. 2012

Arq. Bras. Med. Vet. Zootec.

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“…The prevalence of intramammary infection is highly correlated with the number of mastitis pathogens on the teat end at milking (Galton et al, 1988). Advantages in terms of reduced bacterial levels in milk have been highlighted when teats are dry prior to cluster application (McKinnon et al, 1983;Galton et al, 1986). During this study, unprepared teats were considered dry as were teats that were prepared prior to cluster application.…”

Section: Discussionmentioning

confidence: 99%

Effect of omitting teat preparation on bacterial levels in bulk tank milk

Gleeson¹,

Edwards²,

O’Brien³

2016

Irish Journal of Agricultural and Food Research

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The objective of this study was to investigate the effect of omitting teat preparation prior to milking on the bacterial levels in milk directly after milking and after a period of milk storage. Eighty Holstein-Friesian dairy cows were assigned to two pre-milking teat preparation treatments: (i) washing of teats and drawing of foremilk, followed by drying with paper towels and (ii) no teat preparation. Individual cow measurements included individual quarter somatic cell count (SCC) and teat swabs for the presence of Bacillus cereus sensu lato. On seven monthly occasions, all milk produced over a 24 h period from each treatment group was segregated into a separate tank and sampled. Sub-samples of this milk were stored at 4 °C for 0, 24, 48 and 72 h, and the milk was analysed for total bacterial count (TBC), thermoduric bacterial count and the presence of B. cereus s. l. Individual quarter SCCs were numerically higher for unprepared teats (159,000 cells/mL) compared with those for prepared teats (133,000 cells/mL; P < 0.09). A similar trend was observed for bulk tank SCC, with the unprepared teat treatment tending to have a higher SCC (155,857 cells/mL) compared to the prepared teat treatment (102,286 cells/mL; P < 0.09). The TBC was not significantly higher from unprepared teats (3,152 cfu/ mL) compared with milk from prepared teats (1,678 cfu/mL) (P < 0.10). Milk TBC was significantly higher after storage for 72 h compared with that after 0, 24 and 48 h (P < 0.01). The results of this study indicate that under good hygienic conditions in an outdoor grazing situation, the omission of pre-milking teat preparation has a minimal effect on TBC and SCC.

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“…The effect of disinfection agents on hygienic milk quality and total bacterial contamination on cows teats has been evaluated in many studies (Galton et al, 1986;Galton et al, 1988;Nickerson, 2001;Ruegg, 2003). Other researchers (Kumar et al, 2012) also show that the use of some disinfectant products prior milking can have beneficial effects on reducing the levels of total bacterial, staphylococcal and streptococcal pathogens on teat skin.…”

Section: Discussionmentioning

confidence: 99%

“…Many producers dip teats before milking with various disinfectant products such as iodophor solution, iodine based gel, sodium hypochlorite, chlorine, chlorhexidine, lactic acid (Galton et al, 1986;Ingawa et al, 1992;Oliver et al, 1993;Gibson et al, 2008). A number of organic acids (including lactic acid) with bactericidal properties are applied as disinfectants for animal health purposes.…”

Section: Introductionmentioning

confidence: 99%

“…Inadequate hygiene conditions increase the risk of penetration of microorganisms present on the udder from the tip of teats into the teat canal which could result in mammary gland inflammation (Pavičic et al, 2003). Premilking udder hygiene includes many factors, such as dryness and cleanliness of teats and udder, type of drying towel used, type and concentration of premilking sanitiser or antiseptic, and sanitiser contact time with teats (Galton et al, 1986;1988;Nakano et al, 1995). Premilking teat preparation not only reduces environmental bacteria on the teat surface but also reduces bacteria counts in milk (Ruegg, 2003).…”

Section: Introductionmentioning

confidence: 99%

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Effect of pre-milking antiseptic treatment on the bacterial contamination of cow teats’ skin

Mišeikienė¹,

Rudejevienė²,

Gerulis³

2015

BJVM

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SummaryMišeikienė, R., J. Rudejevienė & G. Gerulis, 2015. Effect of pre-milking antiseptic treatment on the bacterial contamination of cow teats' skin. Bulg. J. Vet. Med., 18, No 2,[159][160][161][162][163][164][165][166] The primary objective of premilking udder preparation and teats antiseptic is to achieve an acceptable level of decontamination of teat skin. This aids in reducing the spread of microorganisms and incidence of new intramammary infections, and in minimising the number of bacteria. The aim of our studies was to investigate the influence of pre-milking teat antiseptic solutions on total bacterial contamination of teat skin. Three udder antiseptics were applied: Dermisan 0.5% (active ingredientaminopropyl laurylamine), 0.2% solution with active ingredient iodine, and foaming solution of natural compounds (lactic acid+glycerol+allantoin). Cow teats were swabbed before and after application of udder preparations. The total bacterial contamination on cows teat skin was determined employing serial dilutions and plate count method. Microorganisms were identified under uniform conditions on McConkey (for Gram-negative bacteria), Columbia blood agar medium (for staphylococci), containing 5% sheep's blood, Edwards (for streptococci) agars. The statistical analysis of the data was performed using descriptive statistics and independent-sample T test procedures in SPSS 13.0 for Windows. The udder applications with lactic acid and iodine had the highest probability (P<0.05) of reducing total bacterial contamination. The use of udder antiseptics for premilking teats preparation reduced the levels of coliforms, coagulase negative staphylococci and Streptococcus uberis but with exception of iodine, no effect was found on reducing Candida genus yeasts.

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Effects of Premilking Udder Preparation Practices on Bacterial Counts in Milk and on Teats

Cited by 75 publications

References 9 publications

Evolução anual da qualidade do leite cru refrigerado processado em uma indústria de Minas Gerais

Evolução anual da qualidade do leite cru refrigerado processado em uma indústria de Minas Gerais

Effect of omitting teat preparation on bacterial levels in bulk tank milk

Effect of pre-milking antiseptic treatment on the bacterial contamination of cow teats’ skin

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