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dc.contributor.authorFitzpatrick, S.R.
dc.contributor.authorGarvey, M.
dc.contributor.authorFlynn, J.
dc.contributor.authorO'Brien, Bernadette
dc.contributor.authorGleeson, David
dc.date.accessioned2022-01-06T16:07:11Z
dc.date.available2022-01-06T16:07:11Z
dc.date.issued2021-06-04
dc.identifier.citationS.R. Fitzpatrick, M. Garvey and J. Flynn et al. Evaluating the effectiveness of commercial teat disinfectant products sold in Ireland using the disc diffusion method. Irish Journal of Agricultural and Food Research. DOI: 10.15212/ijafr-2020-0130en_US
dc.identifier.issn2009-9029
dc.identifier.urihttp://hdl.handle.net/11019/2767
dc.descriptionpeer-revieweden_US
dc.description.abstractEvaluation 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).en_US
dc.language.isoenen_US
dc.publisherTeagascen_US
dc.relation.ispartofseriesIrish Journal of Agricultural and Food Research;
dc.rightsAttribution-NonCommercial-ShareAlike 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/4.0/*
dc.subjectDisc diffusionen_US
dc.subjectMastitisen_US
dc.subjectScreeningen_US
dc.subjectteat disinfectant productsen_US
dc.titleEvaluating the effectiveness of commercial teat disinfectant products sold in Ireland using the disc diffusion methoden_US
dc.typeArticleen_US
dc.identifier.doihttp://dx.doi.org/10.15212/ijafr-2020-0130
dc.contributor.sponsorTeagasc Walsh Scholarship Programmeen_US
dc.contributor.sponsorGrantNumber2016054en_US
refterms.dateFOA2022-01-06T16:07:11Z
dc.source.journaltitleIrish Journal of Agricultural and Food Research
dc.identifier.eissn0791-6833


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