Pseudomonas spp.: Contamination sources in bulk tanks of dairy farms

• Autor(a) principal: Vidal, Ana M.C.
• Data de Publicação: 2017
• Outros Autores: Netto, Arlindo Saran, Vaz, Andreia C.N., Capodifóglio, Eduardo, Gonçalves, Ana C.S. [UNESP], Rossi, Gabriel A.M. [UNESP], Figueiredo, Annanda S., Ruiz, Vera L.A.
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Institucional da UNESP
• Texto Completo: http://dx.doi.org/10.1590/s0100-736x2017000900008; http://hdl.handle.net/11449/175609
• topic: AFLP; Amplified Fragment Length Polymorphism technique; Bulk tanks; Contamination; Dairy farms; Ecology; Food microbiology, psychrotolerant; Milk; Pseudomonas spp.

This study focused on isolating Pseudomonas spp. during milking process in ten dairy farms with manual and mechanical milking systems during dry and rainy seasons, and evaluating DNA homology and patterns of distribution between isolates, in order to identify main sources of milk contamination by Pseudomonas spp. A total of 167 isolates of Pseudomonas spp. were obtained from water, milkers' hands, cows' teats, teat cups, cooling tanks and raw milk. Bacteria of Pseudomonas spp. genus were isolated from 85 and 82 sampling points in dairy farms with manual and mechanical milking system, respectively. A significant difference (p=0.02) on Pseudomonas spp. isolation was observed among samples of surface of cows' teats before and after pre-dipping, but no significant difference (p > 0.05) was observed among milking systems or seasons. The possibility of the same Pseudomonas spp. patterns are distributed in different farms and seasons using Amplified Fragment Length Polymorphism (AFLP) technique was demonstrated. Milkers' hands, surface of cows' teats, teat cups and cooling tanks were associated with raw milk contamination with Pseudomonas spp. on farms with manual and mechanical milking system, showing that regardless of the type of milking system and season, proper hygiene procedures of equipment, utensils and workers' hands are essential to avoid contamination of the milk and, therefore, improve milk quality.