Evaluation of Udder Preparations on Intramammary Infections

Galton, D. A. G.; Peterson, Larissa; Merrill, W.G.

doi:10.3168/jds.s0022-0302(88)79700-3

Cited by 43 publications

(30 citation statements)

References 7 publications

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“…A larger difference in infection rates and SCC between treatments, over the trial period, may have been observed if the initial cow SCC was higher at the trial start date. 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).…”

Section: Discussionmentioning

confidence: 88%

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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Section: Discussionmentioning

confidence: 88%

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 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%

“…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%

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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“…Tem sido descrito que a antissepsia dos tetos e secagem com papel toalha antes da ordenha reduzem a contagem bacteriana da pele dos tetos e do leite (GALTON et al, 1982;MERRILL, 1986;INGAWA;GOUGH, 1992), além de prevenir infecções intramamárias (GALTON; MERRIL, 1988;SCHULTZE, 1985). (1988), objetivando determinar os efeitos do pré-dipping em comparação à não higienização dos tetos antes da ordenha sobre a incidência de novas infecções intramamárias, comprovou uma redução de 66,3% no número de novas infecções por Streptococcus uberis inoculada experimentalmente.…”

Section: Brito Brito E Vernequeunclassified

Incidência de contaminação no processo de obtenção do leite e suscetibilidade a agentes antimicrobianos

et al. 2012

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ResumoA ordenha constitui-se em etapa fundamental para a obtenção de produtos lácteos com qualidade, sendo que, fatores relacionados à higiene dos tetos dos animais e dos equipamentos de ordenha podem levar à contaminação do leite elevando as contagens bacterianas deste produto. Tendo como objetivos avaliar a eficiência do pré-dipping na redução da contaminação bacteriana da pele dos tetos e do leite de vacas submetidas a diferentes condições de preparo para a ordenha e o perfil de suscetibilidade a antimicrobianos de bactérias presentes no leite, foram realizados experimentos em um rebanho leiteiro. Ao testar a eficiência do pré-dipping, observou-se diferença significativa no número de tetos com Staphylococcus sp e bacilos Gram positivos entre os tratamentos sem higienização ou higienização com água e pré-dipping. Quanto à contagem bacteriana do leite, houve diferença significativa entre os tratamentos sem higienização e pré-dipping.. Quanto à suscetibilidade bacteriana a antimicrobianos, de oito testados, observou-se resistência a cinco, em pelo menos uma amostra, são eles: amoxicilina+ácido clavulânico, enrofloxacina, gentamicina, penicilina G e vancomicina. Os resultados permitiram concluir que: o pré-dipping representa importante ferramenta para reduzir a contaminação da pele dos tetos das vacas leiteiras, bem como do leite. A presença de Staphylococcus sp coagulase negativo resistente a certos antimicrobianos como a vancomicina não era esperada, sendo uma observação relevante do ponto de vista da qualidade do leite. Palavras-chave: Leite, ordenha, pré-dipping, Staphylococcus AbstractThe milking is a fundamental step for getting quality milk products, and factors related to the hygiene of the animal teats and of the milking equipment can take to contamination of the milk, raising this product's bacterian count. Experiments were carried to evaluate the efficiency of the predipping on teats bacterian contamination reduction and on bacterian count of milk from cows that have been submitted to different conditions of preparation for the milking, and the susceptibility to antimicrobials profile of milk bacteria. On the experiment that tested the efficiency of the predipping there was significant difference as to the number of teats with Staphylococcus sp and also positive Gram bacilli between treatments with no sanitation or with water sanitation and predipping. As to the milk bacterian count of the mammary quarters, there was significant difference between the treatments without sanitation and pre-dipping. As to the bacterian susceptibility to antimicrobials, it showed resistance to five, from the

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Evaluation of Udder Preparations on Intramammary Infections

Cited by 43 publications

References 7 publications

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

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

Incidência de contaminação no processo de obtenção do leite e suscetibilidade a agentes antimicrobianos

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