Teats were dipped immediately after milking in (a) an iodophor diluted to contain 1.0 per cent available iodine; (b) P.V.P.—Hibitane, containing 1.6 per cent Hibitane (Chlorhexidine); and (c) P.V.P.—Hibitane containing 0.5 per cent Hibitane. After each cow was milked the teat cups were rinsed briefly and “pasteurized” at 165–170°F for 15 seconds.
Teat-dipping alone reduced dramatically the number of micrococci on the inflations but was only partially effective in reducing the percentage of inflations carrying haemolytic staphylococci, except when the 1.6 per cent P.V.P.—Hibitane was used. This material was, however, somewhat irritating to the teats. Teat cup pasteurizing alone partially reduced the percentage of teat cups carrying haemolytic staphylococci, but had little effect on the number of micrococci initially present on the inflations. It appears that the combination of these simple practices will go far towards eliminating the teat-skin and milking machine inflations as reservoirs of haemolytic staphylococci.
1Presented in part before the North Eastern Mastitis Conference Annual Meeting, Dover, Delaware, October 14th and 15th, 1959.
2The term “Pasteurization” has been applied to the heat treatment of milking machine teat cups by F. H. Dodd and F. K. Neave at the N.I.R.D., Shinfield, England.