Evaluating the effectiveness of commercial teat disinfectant products sold in Ireland using the disc diffusion method
2021
Evaluation of teat disinfectant products for their effectiveness against the most
prevalent mastitis-causing bacteria is important to identify the most effective ingredients
against specific bacterial strains. Ninety-six commercially available teat disinfectant
products were tested against three bacterial strains associated with mastitis in Ireland
(Staphylococcus aureus, Streptococcus uberis and Escherichia coli) using the disc
diffusion method. Products were reclassified by active ingredients (n = 9) for analysis.
These ingredient groups included: chlorhexidine (n = 25), chlorine dioxide (n = 5),
diamine (n = 1), iodine (n = 13), iodine combined with lactic acid (n = 5), lactic
acid (n = 15), lactic acid combined with chlorhexidine (n = 21), lactic acid combined
with hydrogen peroxide (n = 1) and lactic acid combined with salicylic acid (n = 10).
The ingredient group chlorine dioxide resulted in the greatest zones of inhibition
for all three bacterial strains. An individual product containing a combination of
lactic acid and hydrogen peroxide resulted in the greatest zone of inhibition for
Sta. aureus and Str. uberis, whereas a specific product within the chlorine dioxide
group resulted in the greatest zones of inhibition for E. coli. High concentrations
of active ingredient did not necessarily increase the effectiveness for the majority
of teat disinfectant products. It is possible to use the disc diffusion method to
evaluate/screen a large number of teat disinfectant products prior to conducting field
trials to establish the products’ ability to reduce intramammary infections (IMI).
Keywords:
- Correction
- Source
- Cite
- Save
- Machine Reading By IdeaReader
25
References
0
Citations
NaN
KQI