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ChoosingtheBestTeatDip

CHOOSINGTHEBESTTEATDIPFORMASTITISCONTROL
ANDMILKQUALITY
StephenC.Nickerson
HillFarmResearchStation
LouisianaStateUniversityAgriculturalCenter
Homer,Louisiana
Introduction
Thepreventionofbovinemastitisisthemostimportantcomponentofamastitiscontrolprogram,and
bothpreandpostmilkingteatantisepsesarethemosteffectiveproceduresforpreventingnew
intramammaryinfections(IMI)indairycows.Theseproceduresinvolvedippingteatsofdairycows
beforeandaftermilkingwithanappropriategermicidalpreparationtoreduceteatskincolonization
andcontaminationwithmastitiscausingbacteriaandminimizepenetrationintotheteatcanal.
Protocolsfordeterminingefficacyofteatdipshavebeendevelopedandusedtoevaluatemorethan
300experimentalandcommercialformulations.Theprotocolshavebeenacceptedbyscientists,
commercialcompanies,andregulatoryagenciesthroughoutthenationandworld.Becauseofthe
attentiongiventoefficacyofteatdipproductsandtheavailabilityofacceptabletestingmethods,
manufacturershavedevelopedhighlyefficaciousgermicidalproductsthatreducetheincidenceof
mastitisby50to95%.TheaccompanyingreductioninlevelofmastitisinU.S.dairyherdsalone
representsasavingsofmillionsofdollarsannually.
Inthelast25years,teatdippingorsprayingwithagermicidalsolutionimmediatelyafterevery
milkinghasbeenaneffectivemanagementtooltoreducetherateofnewIMIindairycows,especially
thosecausedbythecontagiouspathogenssuchasStaphylococcusaureus,Streptococcusagalactiae,
Mycoplasmabovis,andCorynebacteriumbovis.Postmilkingteatantisepsisisregardedasthesingle
mosteffectivepracticeforthepreventionofmastitis.Morerecently,premilkingteatsanitizationhas
beenintroducedandhasbeenwidelyadoptedtominimizethenumberofpotentialintramammary
pathogensonteatendspriortoattachmentofmilkingmachinesthesepathogensincludethe
environmentalbacteriasuchasStreptococcusuberis,Escherichiacoli,andKlebsiellapneumoniae.
EstablishmentofIMIrequirespenetrationofmastitiscausingorganismsthroughtheteatcanal,and
researchersagreethatthenumberandtypesofbacteriaonteatskinhaveadirectrelationshiptothe
incidenceandtypeofmastitisthatdevelops.Teatdippingisasimple,effective,andeconomical
meanstoreducebacterialpopulationsonteatskinbothbeforeandaftermilking,andanabundanceof
publishedevidenceshowsthatthispracticewillreducetherateofinfectionamongdairycows.
However,thedurationofexistinginfectionsisnotaffected,anditmaytakeseveralmonthsbeforethe
herdlevelofinfectionisreducedafterteatdippingisinitiated.
Avarietyofgermicidesareincorporatedintoteatdipproductsandincludeiodine,chlorhexidine,
quaternaryammonium,sodiumhypochlorite,dodecylbenzenesulfonicacid,chlorine,nisin,
hydrogenperoxide,glycerolmonolaurate,andfattyacids.Thesegermicidesdestroybacteriathrough
chemicalorbiologicalactionsuchasoxidationreductionmechanisms,denaturation/precipitationof
cytoplasmicproteins,inhibitionofenzymeactivity,anddisruptionofcellmembranes.Teat
sanitizationprocedures,germicideclassesused,andefficacytestingaredescribedbelow.
Predipping
Theprimaryobjectiveofpremilkingudderpreparationandteatsanitizationistoachievean
acceptablelevelofdecontaminationofteatskin.Thisaidsinreducingthespreadofmicroorganisms
andincidenceofnewIMI,andinminimizingthenumberofbacteriathatfindtheirwayintotheraw
milksupply.Inaddition,theprocessofpreparingteatsformilkinghasseveralotheradvantages,
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whichincludepromotingmilkletdown,speedingupthemilkingprocess,andhelpingtoensurethat
themaximumamountofavailablemilkisharvestedwithoutcausingdamagetothesensitiveteat
tissues.
WiththedecreaseinmastitiscausedbycontagiousmastitisorganismssuchasStaph.aureusand
Strep.agalactiae,concernhasincreasedregardingmastitiscausedbyenvironmentalmicroorganisms,
especiallycoliformsandenvironmentalstreptococcithatcontaminateteatsanduddersprimarily
betweenmilkings.Thishasledtowidespreaduseofapremilkingsanitationprocedureknownas
predipping.
ThiscontrolmethodoriginatedattheUniversityofCalifornia,Davis,whereresearcherswere
attemptingtopreventnewcasesofclinicalcoliformmastitis.Itwastheorizedthatpredippinginstead
ofudderwashingbeforemilkingmighthelptominimizetheamountofwateronteatendsremaining
fromwashpensorprepstalls,andeffectivelyreducethenumberofbacteriaontheteatsurface,which
serveaspotentialmastitispathogens.Toaccomplishthis,teatsweredippedbeforemilkinginan
iodineproductinsteadofusinganudderwashtoreducethecoliformbacterialloadontheteatskin,
followedbydryingwithpapertowels.Thisprocedurewasmoreeffectivethantheudderwashin
killingbacteria,andresultedinloweringthesomaticcellcount(SCC),butitwasirritatingtotheteat
skin.Inaddition,iodineresidueswerefoundinmilk.However,switchingtoaloweriodine
concentrationforthepredippreventedskinirritation,reducedresiduesinmilk,andresultedinuptoa
80%reductioninthenewrateofinfection.
Theeffectivenessofthispremilkingudderpreparationprocedurewasconfirmedinsubsequent
efficacystudiesatCornellUniversity,theUniversityofVermont,andtheUniversityofTennessee.
Iodineconcentrationsintheproductsevaluatedintheseinvestigationsrangedfrom0.1to0.5%,and
researchersstressedtheneedtothoroughlydryteatspriortomachineattachmenttoavoidiodine
residuesinmilk.Ingeneral,predippingwasfoundtoreducetheincidenceofnewIMIwith
environmentalpathogensbygreaterthan50%comparedwithudderwashinganddryingwith
individualpapertowels.Inonestudy,predippingwasalsofoundtoreducethenewinfectionrate
againstStaph.aureushowever,thispracticewasnoteffectiveagainstthecoagulasenegative
staphylococci.
Theeffectivenessofpredippingisdependentupontheorganicloadtowhichteatsareexposedduring
theintermilkingperiod.Bacterialchallengestudiesaswellasnaturalexposuretrialssuggestthat
exposuretoaheavyloadofenvironmentalpathogensshortlyaftermilkingreducestheeffectiveness
ofpredipping.However,minimizingthebacterialloadbykeepingcowscleanfor1to2hoursafter
milkingmaximizesthebenefitsofthispractice.
Thepredipprocedureinvolves1)precleaningofteatsasnecessary,2)forestripping,3)dippingor
sprayingteatswithaprovengermicidalpredipproduct,4)allowingtherecommendedcontacttime
(15to30seconds),5)dryingeachteatthoroughlywithasingleservicepapertowelorlaunderedcloth
toweltoremovesurplusgermicidalproduct,microorganisms,andorganicmaterial,and6)attaching
teatcupstothedryudder.Insomeinstances,thepreferredmethodistoapplythepredip,waitthe
recommendedcontacttime,andforestripfollowedbywipingtheadditionalbenefitofmassagingthe
teatduringforestrippingmaymassagethedipintotheteatskinandaidintheremovalofsurface
microorganisms.Predippingissometimesdonewithoutpriorwashingofteats,andgermicideisoften
placedontopofmanureanddirtpresentonteatskin.Thispracticeisnotlikelytoreducethe
incidenceofmastitisorlowertheSCC,andwillprobablyreducemilkquality.Manureanddirtmust
beremovedtorealizethefullbenefitsofpredipping.
Herdsexperiencingaproblemwithenvironmentalmastitisshouldconsideradoptingthissimple
procedure.Onlyproductsproveneffectiveshouldbeusedaspredips,andtheyshouldbeusedin
strictaccordancewithmanufacturerrecommendations.Itshouldbestressedthatpredippingdoesnot
replacegoodudderpreparation,andaftermilkingunitsaredetached,postmilkingteatdippingshould
alsobecontinued.Whenusedinconjunctionwithallotherprocedures,predippingisanassettothe
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totalmastitiscontrolprogram.
PostmilkingTeatDipping
Thetransferofsomeorganismsisinevitableatmilkingtime,evenunderthebestofhygienic
conditions.Todestroymastitisorganismsonteatsattheendofmilking,itisnecessarytodipteatsin
asuitabledisinfectantsoonaftermilkingmachinesareremoved.Postmilkingteatdippingisthemost
effectivemilkinghygienepracticeforpreventingnewinfectionscausedbythetwomostcommon
contagiousmastitisorganisms,Staph.aureusandStrep.agalactiae.
Theconceptofteatdisinfectionaftermilkingdatesbackto1916,whendilutepineoilwasusedinan
efforttoreducethespreadofStrep.agalactiae.However,thepracticewasnotadoptedwidelyfor
severaldecadesbecausesupportingresearchdatawerenotavailableonexistingteatdipproducts.
ThepracticeofpostmilkingteatantisepsiswasrevivedinCanada,whereresearchersattheUniversity
ofOntario,Guelf,showedthatthepracticeofdippingteatsinadisinfectantaftermilkingledto
reductionsinmastitiscausingbacterialpopulationsonteatcupliners.Subsequentstudiesatthe
NationalInstituteforResearchinDairyinginEnglandconfirmedCanadianobservationsinlargefield
trials,andledtoextensiveinvestigationsatCornellUniversity,wherepostmilkingwasincludedasa
componentofacomprehensivemastitiscontrolprogram.
Itisnowwidelyacceptedthatthevastmajorityofpostmilkingteatdipproductswillreducethenew
infectionratebyatleast50%,andsomeproductsashighas95%.Onlyproductsshownbyresearch
tobesafeandeffectiveshouldbeused.ThisinvolvesusingaproductregisteredwiththeFoodand
DrugAdministration(FDA).Thelabelforsuchproductswillprovideinformationoneachactive
ingredient,instructionsforuse,themanufacturer,aproductionlotnumber,andanexpirationdate.
Responsibilityforgeneratingconclusiveevidenceofeffectivenessbelongstothemanufacturer.Dairy
farmersshouldrequireevidencethataproductmeetsFDAregulationsandiseffectiveinpreventing
newudderinfections.
WhatIstheBestTeatDip?
Thisquestionisoftenaskedofresearchers,extensionspecialists,veterinarians,andfieldmenby
producers.Itmustbeemphasizedthatproducersshoulduseteatdipproductsthathavebeen
registeredandproveneffective.Otherwise,theymaybeusingaproductthateitherprovidesno
benefitsorthatisactuallyharmfultoteatskinandpromotesnewinfections.Atpresent,thereisnoU.
S.regulatoryagencythattherequiresefficacytestingpriortomarketingateatdipproduct.Thus,
manyteatdisinfectantshavenotbeentestedfortheireffectivenessinreducingnewcasesofmastitis
indairycows.
Untilrecently,unlessaproducerdealtwithasalesmanwhowasknowledgeableaboutteatdip
efficacytesting,hewasunabletoeasilyobtaininformationaboutproductperformance.However,in
Augustof1995,theNationalMastitisCouncil(NMC)producedadocumentthatisupdated
biannually,whichsummarizesthepeerreviewedscientificpublicationsontheefficaciesoftestedpre
andpostmilkingteatdipproducts.Ineffect,thedocumentisalistofteatdips,mostofwhichare
currentlyonthemarket,asameansofprovidingfactualinformationtomembersofthedairy
community.
DeterminingtheGermicidalActivityandEfficacyofTeatDipProducts
Invitrotesting:Threemodeltestsystemscanbeusedtoevaluateteatdipproducts.Theexcisedteat
modelmeasurestheabilityofagermicidetokillbacteriaonteatskinsurfaces.Itisonlyintendedas
aninvitroscreeningtesttodetermineifanexperimentalproducthaspotentialtobefurtherevaluated
asateatdipincows.Thismodelislessexpensiveandlesstimeconsumingthanthemodelsdescribed
below.Atrialconsistsofapplyingmastitiscausingbacteriatoteats(excisedfromcowsatslaughter)
followedbydippinginthetestgermicidepreparation.Theteatsarethenrinsed,andthefluidthatis
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collectedisculturedtodeterminethenumberofbacteriarecoveredfromdippedteats.Thenumberof
bacteriaiscomparedwiththatrecoveredfromcontrolteatsthatweredippedinthebacterial
suspensionbutnotwiththegermicide.Ifthetestproductiseffective,itwillsignificantlyreducethe
numberofbacteriarecoveredfromgermicidedippedteatscomparedwithundippedcontrols.
Productsperformingsatisfactorilyinthisscreeningprocedurecanbeconsideredforfurtherevaluation
todetermineeffectivenessinthepreventionofnewintramammaryinfectionsusinglivecowsas
describedbelow.
Experimentalchallengemodel:Asecondtestingmethod,knownastheexperimentalchallengemodel,
isconductedinaresearchdairyherd.Thismodelevaluatestheeffectivenessofaproducttoreduce
theincidenceofnewintramammaryinfectionscomparedwithundippedcontrolswhenteatsare
challengedexperimentallywithmastitiscausingbacteriatoincreasetheinfectionrate.Basically,
afterthemilkingmachineisremovedfromtheudder,allteatsofallcowsintheherdarechallenged
byexperimentalexposuretobacteriabydippingintoasuspensionofStaph.aureusandStrep.
agalactiaeinmilk.Immediatelyfollowingchallenge,twodiagonallyopposedteats(i.e.,rightfront
andleftrear)aredippedintheproducttobetested,andtheremainingtwoteatsserveasundipped
controls.Thisprocedureisperformedduringtheafternoonmilking,MondaythroughFriday.Milk
samplesarethentakenweeklyforseveralweeksfromeachquarterandculturedtodeterminethe
numberofnewStaph.aureusandStrep.agalactiaeinfectionspresent.Attheendofthetrial,the
numberofnewinfectionsindippedandcontrolquartersarecompared,andefficacyisexpressedas
thepercentagereductioninnewinfectionsindippedquarters.
Naturalexposuremodel:Trialstoevaluateteatdipsusingthismethodareusuallyperformedby
cooperatorproducersincommercialherds.Aswiththeexperimentalexposuremodel,thismethod
evaluatestheeffectivenessofaproductinreducingtheincidenceofnewinfectionscomparedwith
undippedcontrolshowever,teatsarenotchallengedwithmastitiscausingbacteria,rather,thenew
infectionrateisdependentuponnaturalexposuretomastitiscausingbacteriaonthefarm.After
milking,halftheteatsofthecowsaredippedinthetestproductandhalfareleftasundippedcontrols.
Quartermilksamplesarecollectedeverymonthforapproximately1year(tocoverallseasons),andat
theendofthetrial,thenumbersofnewinfectionsindippedandcontrolquartersarecomparedand
efficacyisdetermined.Avariationofthismodelistocomparethetestproductwithapositive
controlofprovenefficacy.
HowShouldTeatDipsBeApplied?
Theconventionalmethodforapplyingteatdipsistoimmerseteatsusingsometypeofcupthat
containstheteatdip.Recirculatingteatdipcupsallowproductthathascontactedtheteatskintomix
withtheremainderofthedipcupcontents.Ifthistypeofapplicatorisnotkeptcleanandbecomes
heavilycontaminatedwithorganicmaterial,spreadofmastitiscausingorganismsfromcowtocowis
possible.Noncirculatingdipcupsmaintaintheteatdisinfectantthathascontactedtheteatskin
separatefromtherestofthedipcupcontents,whichisstoredinaseparatereservoirthelatteris
preferred.
Inmoreandmoremilkingparlors,particularlyinlargeherds,thegermicidalproductisappliedby
sprayersandelectricpump/reservoirviahosedropsatstrategiclocationsinthemilkingparlor,orby
usingatomizers,aerosolcans,andspraybottles.Thisprocedureissatisfactoryifcareistakento
ensurethattheteatskiniscompletelycoveredwiththeproduct.Unfortunately,manyoperatorsonly
sprayatteats,andsignificantportionsofteatsurfacesarenotcovered.Althoughsprayingoftenis
faster,teatcoverageisseldomasthoroughasdipping,thepotentialexistsforhumaninhalationand
exposure,andapproximatelytwiceasmuchproductisusedbysprayingcomparedwithdipping.
Someproducershavechosenteatsprayingtoreducethepossibilityofspreadingbacteriafromcowto
cowwithadipcuphowever,contaminationofteatdipswithmastitispathogensduringthecourseof
amilkingishighlyunlikelyiftheproductisaneffectivegermicideandthedipcupisnotgrossly
contaminated.TheonlymastitispathogenslikelytogrowinteatdipsarePseudomonasspeciesand
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Serratiaspecies,bothofwhichrarelycausebovinemastitis.Thus,thesuggestionthatteatdipping
causesmastitisisclearlywrong.
Bothresearchandpracticalfieldexperiencehaveshownthatteatsprayingisaseffectiveasteat
dippingifitisdoneproperly.Tobeaseffectiveasteatdipping,theentirebarreloftheteatcontacted
bytheteatcupliner(inflation)mustbecoveredwithteatdip,but,unfortunately,thisisrarely
accomplishedbecauseproducersandtheiremployeesusuallyapplyspraytoonlyonesideoftheteats
ratherthantotheentiresurfaceoftheteats.Moreover,todoanexcellentjobofteatsprayingwill
requiremoretimeandmoreteatdisinfectantthanteatdipping.Forthesereasons,itisoften
recommendedtodipratherthanspray.Inmanycases,teatsprayinghasbeenusedmorefrequently
thanteatdippinginmastitisproblemherds,whichsuggeststhatdippingisthepreferredmethod.Itis
recommendedthattheentireteatsurfacebecovered,regardlessofwhethertheproductisappliedby
dippingorspraying.
WeatherEffects
Duringextremelycoldweather(below10oF),andparticularlywhenwindyconditionsexist,extreme
careshouldbeexercisedtoavoidchappedorfrozenteats.Inverycoldweather,itmaybeadvisable
nottodiporsprayteatsaftermilking,butifteatsaresanitized,onlytheteatendshouldbeexposedto
germicide,andanyexcessblottedoffwithasingleservicepapertowel.Teatsshouldbedrybefore
turningcowsoutoftheparlor,andwarmingtheproductreducesdryingtime.Windbreaksplacedin
outsideholdingareasprovidesomeprotectionagainstthefreezingofteatsthatarestillmoistwith
productandpredisposedtofreezing.
PotentialforIrritationandContaminatedTeatGermicides
Someteatdipproductscanbeirritatingtoteatskin,causingchapping,lesions,drying,oracaustic
reaction.Sourcesofirritantsincludethechemicalcompositionofthegermicideitself,toolowortoo
highpHvalues,breakdownproductsthatresultfromaproductbeingimproperlystoredandexposed
totemperatureextremes,manufacturingproblems,andnotdilutingaproductaccordingtodirections
ordilutingwithanincompatiblewatersource.
Therehavebeenaverysmallnumberofinstancesinwhichateatdipproductbecamecontaminated
andcausedherdoutbreaksofmastitis.Thisproblemcanbeavoidedbyhandlingproductswithcare
andfollowinglabelrecommendations.Forexample,theoriginalcontainershouldbekepttightly
closedandteatdipcupsshouldbeemptiedandwashedregularly.Moreimportantly,thecontentsofa
teatdipcupshouldneverbepouredbackintotheoriginalcontainer.Additionally,teatdipsshould
notbepermittedtofreezebecausethismaycauseseparationofingredientsandleadtoineffective
germicidalactivity.Ateatdipshouldneverbedilutedunlessindicatedonthelabel.
GermicideClassesUsedinTeatDips
Iodophor
Iodineisabroadspectrumgermicide,whichisfastactingandeffectiveagainstallmastitiscausing
bacteriaaswellasfungi,viruses,andbacterialspores.Thiselementismicrobicidalduetothe
oxidizingreactionbetweeniodineandorganicmatter.Iodineisdissolvedinwaterbycomplexing
withwatersolubledetergentsorsurfactants,andthisresultingsolutionisreferredtoasaniodophor.
Nearlyalloftheavailableiodineintheiodophorispresentinthecomplexedbutunboundform,and,
assuch,isnotantimicrobial.Theuncomplexedformisreferredtoasfreeiodine(usually6to12
ppm)andprovidestheantimicrobialactivitybyoxidizingmicroorganisms.
Thefreeandthecomplexediodinecomponentsoftheiodophorconstitutetheavailableiodine,and
existinastateofchemicalequilibrium.Uponreactingwithbacteria,milk,andorganicmatter,the
freeiodineisusedup,butitisimmediatelyreplacedfromthecomplexediodine.Thus,freeiodineis
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alwaysavailableuntilthetotalamountofavailableiodineintheiodophorisdepleted.
Becausedetergentsareusedascomplexingagentsiniodophorteatdips,naturalprotectiveoilsare
removedfromtheteatskinasconsequenceoftheiruse.Thus,conditionersareoftenaddedtoiodine
teatdips.Theseincludemoisturizerssuchasglycerinandpropylene,whicharenormallyaddedat
concentrationsrangingfrom2to10%,aswellaslanolin,whichservesasanemollienttoreplace
naturaloilslostfromtheskin.Iodophorsareavailableasconventionalandbarriertypeproducts.
Chlorine
Chlorineisoneofthehalogens,whichdestroyawiderangeofmicroorganismsinarapidfashion.To
beeffective,chlorinebasedteatdipsmustbeusedwithinseveralhoursofpreparationbecauseof
shortshelflife.Twocommonlyusedtypesofchlorineproductsaredescribedbelow.
AcidifiedSodiumChlorite
Thistypeofchlorineproductisaresultofcombiningsodiumchloritewithasuitableacid,suchas
lacticacidormandelicacid,formingtheactivemicrobicidalcomponents,chlorousacidandchlorine
dioxide.BothofthesecompoundshavebroadspectrumofactionandareeffectiveagainstGram
positiveandGramnegativebacteria,aswellasmolds,yeasts,andviruses.Acidifiedsodiumchlorite
productsincludehumectantsandemollientsasingredients,andaregenerallytwopartsystems
composedofanactivatorandabase,whichmustbemixedandprepareddailytoprovideoptimal
antimicrobialactivity.Themixedproductcontainsasodiumchloritelevelofapproximately0.32%.
Afterapplicationtheproductdriesonthesurfaceoftheteatskin,formingabarrier,inwhichthe
killingactionofchlorousacidismaintained.
SodiumHypochlorite
Sodiumhypochloritesolutionsaresoldcommerciallyaslaundrybleach.Althoughsuchsolutionsare
notmarketedasteatdipsandtheiruseviolatesfederalregulations,theycontinuetobeusedbothas
preandpostmilkingteatdips.Tobeeffectivewithoutdamagingteatskin,commercialproducts(that
typicallycontain6.25%hypochlorite)mustbediluted4partsofbleachto1partofwatertoreducethe
concentrationto4.0%hypochlorite.Thefinalconcentrationofsodiumhydroxidemustbelessthan
0.5%.Emollientsarenotincludedbecauseofassociatedproblems.Hypochloriteisastrongoxidizing
agent,anddestroysbothstructuralandenzymaticproteinsinprocaryoticcells.Whensodium
hypochloritesolutionsarefirstused,irritationtotheteatskinaswellastomilkershandsisusually
mild,buttheconditionistransitory,andteatconditionreturnstonormalwithafewweeks.Useof
suchproductsisnotrecommended.
Chlorhexidine
Chlorhexidineisarapidlyacting,nonirritatinggermicidecomposedofbiguanidecompounds.This
germicideiseffectiveagainstmostGrampositiveandGramnegativebacteriaaswellassomeviruses
byprecipitatingcytoplasmicproteinsandmacromolecules.However,ifheavilycontaminated,
SerratiaspeciesandPseudomonasspeciescansurviveinchlorhexidinebasedproductsandserveas
potentialmastitispathogens.
Teatsanitizersutilizingthisgermicidecontainbetween0.35to0.55%chlorhexidinegluconateor
acetateaswellashumectantsandemollientstominimizeirritation.Chlorhexidinesanitizersadhere
welltoteatskin,provideantimicrobialactivityovertime,anddonothavedeleteriouseffectsonteat
skin.Bothconventionalandbarrierformulationsareavailable.
DodecylBenzeneSulfonicAcid(DDBSA)
TeatdipproductscontainingDDBSAincorporateananionicsurfactantastheactiveingredientalong
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withanorganicacid,glycerin,andotheremollients.ItisbelievedthatDDBSAproductsfunctionby
denaturingtheproteinsofmicrobialcells,inactivatingessentialenzymesystems,anddisruptingcell
membranes.TeatsanitizerscomposedofDDBSAareeffectiveagainstGrampositiveandGram
negativebacteriaaswellasyeasts,andareavailableasconventionalorbarrierformulations.
HydrogenPeroxide
Thisdisinfectantprovidesawidespectrumofcontrolagainstmostmastitiscausingbacteriathrough
itsoxidizingaction.Hydrogenperoxidemaybecombinedwithlacticacid,whichresultsinthe
formationofalphahydroxyacids.Thiscombinationaidsinthedesquamationofdeadteatskinand
improvesteatskincondition,therebyminimizingbacterialcolonizationontheteatskinsurface.
Foodgradeemollientsystemsarealsooftenaddedtohydrogenperoxidebasedproducts,promoting
skinconditioningandmoisturizingproperties.
FattyAcidBasedProducts
Saturatedfattyacidshavingcarbonchainlengthsof6to14typicallyexhibitthegreatestantimicrobial
activity,andsaltsofsuchfattyacidsareusedasdisinfectantsagainstGrampositiveandnegative
bacteria.Beinglipophilic,fattyacidssuchascapricandcaprylicacidsarenotreadilysolubleinwater
andmustbeemulsifiedhowever,thesefattyacidsarereadilysolubleinalcohol,glycol,andether.
Thus,productsareavailablethathavebeenemulsifiedinwateraswellasthosethathavebeen
solubilizedinanorganicsolvent,bothofwhichusuallycontainapproximately1%fattyacids.Fatty
acidsandtheirderivativesfunctionbydisruptingtheintegrityofthebacterialcellmembraneand
inhibitingmicroorganismgrowth.Thewaterbasedproductsarerecommendedasbothpreand
postdips,whereastheorganicsolventbasedproductsaregenerallyrecommendedforpostdippingand
providegoodprotectionduringcoldwinterconditions.
Nisin
Nisinisanaturallyoccurringantimicrobialproteinknownasabacteriocin.Thisproteinis
synthesizedbythebacterium,Lactococcuslactissubspecieslactis,andhaslongbeenusedasafood
gradepreservativeindairyproducts.Nisin,initspurifiedform(AmbicinN)hasbeenincorporated
intopreandpostmilkingteatdipsaswellasbarrierproductsandisverybacteriocidalagainstGram
positiveaswellasGramnegativeorganismsthroughitslyticactiononthephospholipidcomponents
ofthecytoplasmicmembrane.
GlycerolMonolaurate
Thisfoodgradeantimicrobialagent,alsoknownaslauricidin,isacommonlyusedfoodemulsifying
agent,whichhasbeenincorporatedintoteatsanitizers.Whenlauricidinisformulatedwithlacticacid,
thecombinationbecomesaverybroadspectrumantimicrobial.Thisgermicideislipidsolubleand
easilypenetratesthebacterialcellmembrane,leadingtoruptureofthecytoplasm.
QuaternaryAmmonium
Teatgermicidescontainingquaternaryammoniumcompoundsaremicrobicidalthroughdenaturing
cellproteins,inhibitingenzymesystems,andalteringmembranepermeability,leadingtobacterialcell
disruption.Theconcentrationofactiveingredients(akyldimethylbenzylammoniumchloride,akyl
dimethylethylammoniumbromide)rangesfrom0.05to1.0%.Emollientsandskinconditionersare
usuallyaddedtopromotegoodteatskinhealth,butmustbeformulatedproperlytoensure
effectivenesswithoutinterferingwithgermicidalproperties.Itisimperativethatdipcupsbecleaned
periodicallyduringmilkingiftheybecomeoverloadedwithorganicmaterialasSerratiaspeciesand
Pseudomonasspecieshavebeenknowntosurviveinquaternaryammoniumteatdips.
PowderedTeatSanitizers
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Themajorityofpowderedteatdipsarestarchbasedandsomecontaingermicidesaswellasskin
conditioners.Useoftheseproductsisrecommendedduringextremelycoldandwindyweather,when
itisnotadvisabletodipteatswithconventionalproductsduetothepotentialforfrostbite.Under
freezingconditions,thedryingpropertyofpowderedteatdisinfectantsisvaluableinremovingsurface
moistureaftermachineremoval,whencowswouldnormallyexitthemilkingparlorwithwetteats.
ProperStorageandHandling
Regardlessofthetypeoftheclassofteatdipused,productsshouldbestoredandusedappropriately
tominimizecontamination.Storageareasshouldavoidextremesintemperatureasfreezingmay
causeseparationofproductcomponentsleadingtoinactivationofgermicidalagentsandpHchanges
thatmaydamageteatskin,andoverheatingthatmayvolatilizeingredientsandnegativelyaffect
productefficacy.
Ifduringmilking,aproductbecomesgrosslycontaminatedordilutedwithmilk,manure,other
organicmatter,orwater,teatdipdispensersshouldbeemptied,washed,andrefilledwithfresh
product.Unusedproductshouldneverbereturnedtothestoragevessel.Inaddition,dispensers
shouldbewashedaftereverymilkingoratleastonceaday.
Summary
Toconclude,preandpostmilkingteatantisepsisisprobablythemostimportantmanagementstrategy
toreducethenewintramammaryinfectionrateindairycowsandtomaintainalowlevelofmastitis.
Thispractice,alongwithuseofpropermilkingtechnique,adequatelyfunctioningmilkingequipment,
drycowtherapy,promptantibiotictreatmentofclinicalcases,andcullingofchronicallyinfected
cowswillhelpkeepsomaticcellcountswellbelowthe750,000/mllimitallowablearealisticgoalis
tomaintainabulktankcellcountbelow200,000/ml.Itisrecommendedthatdairyproducersuse
productsthathavebeenproventobeefficaciousinreducingnewcasesofmastitiswithoutirritating
teatskinaswellashandsofmilkers.
References
Bennett,R.H.1982.Teatdipasacomponentofcoliformmastitiscontrol.DairyandFood
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Bramley,A.J.,J.S.Cullor,R.J.Erskine,L.K.Fox,R.J.Harmon,J.S.Hogan,S.C.Nickerson,S.P.
Oliver,L.K.Smith,andL.MSordillo.1996.Currentconceptsofbovinemastitis.NationalMastitis
Council,Inc.,MadisonWI.
Hogan,J.S.,D.M.Galton,R.J.Harmon,S.C.Nickerson,S.P.Oliver,andJ.W.Pankey.1990.
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Hogan,J.S.,R.J.Eberhart,D.M.Galton,R.J.Harmon,S.C.Nickerson,S.P.Oliver,andJ.W.
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C.Collins,ed.AcademicPress,NewYork,NY.159pages.
McDonald,J.S.1970.Preventionofintramammaryinfectionsbymilkingtimehygiene.Am.J.Vet.
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