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[Bactericidal effect of the preparation trozin].

G Slavchev, S Milashki, T Gabrovski

    Veterinarno-Meditsinski Nauki
    |January 1, 1985
    PubMed
    Summary

    Trozin effectively disinfects milking equipment, significantly reducing microflora and udder bacterial counts. However, milk protein levels above 2% can decrease its bactericidal effectiveness.

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    Area of Science:

    • Veterinary Microbiology
    • Food Safety
    • Dairy Hygiene

    Context:

    • Evaluating the efficacy of combined cleansing and disinfecting agents in dairy farm settings.
    • Assessing the impact of organic matter, specifically milk protein, on disinfectant performance.
    • Investigating microbial load reduction in milking systems and on udders.

    Purpose:

    • To determine the bactericidal efficacy of the preparation 'trozin' under both laboratory and real-world farm conditions.
    • To identify factors influencing trozin's effectiveness, such as milk protein concentration.
    • To quantify the reduction in microflora achieved by using trozin for cleaning and disinfecting milking units.

    Summary:

    • Trozin demonstrated effective rapid disinfection against asporogenous organisms in laboratory and production settings.
    • A milk protein concentration of 2% or higher was found to reduce the bactericidal action of trozin.
    • Disinfection of milking units (milk-can and central pipeline systems) resulted in an average microflora reduction of 97.00% and 98.00%, respectively.
    • Bacterial counts on the udder were reduced by approximately 96.00%.

    Impact:

    • Provides crucial data for optimizing dairy hygiene protocols to enhance milk quality and safety.
    • Highlights the importance of considering organic load when selecting and applying disinfectants in food production environments.
    • Contributes to reducing pathogen transmission in dairy herds, potentially improving animal health and reducing economic losses.

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