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Short communication: Effect of freezer storage time and thawing method on the recovery of Mycoplasma bovis from bovine colostrum

Linde Gille (UGent) , Filip Boyen (UGent) , Laura Van Driessche (UGent) , Bonnie Valgaeren (UGent) , Freddy Haesebrouck (UGent) , Piet Deprez (UGent) and Bart Pardon (UGent)
(2018) JOURNAL OF DAIRY SCIENCE. 101(1). p.609-613
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Abstract
Mycoplasma bovis is an important cause of mastitis in dairy cattle, and pneumonia, arthritis, and otitis in calves. Milk and colostrum are considered important sources of infection for calves. Knowledge on the effect of on-farm freezing (-18 degrees C) and thawing methods on the recovery of M. bovis from colostrum samples is missing. In this study, 2 separate experiments were performed. The first experiment consisted of a longitudinal study examining the survival [as measured by log(10) reduction] of 2 M. bovis strains in frozen colostrum over 14 wk. The second experiment examined the effect of different thawing temperatures (45 and 20 degrees C), thawing frequencies (once or twice), and initial colostrum titer (10(4) or 10(6) degrees cfu/mL) on M. bovis survival. A single freeze-thaw cycle led to an approximate 1 log reduction of Mi. bovis titer, independent of the thawing temperature. Freezing for 14 wk did not significantly further reduce the titer of bacteria compared with freezing for 2 wk. A second freeze-thaw cycle further reduced the M. bovis count by approximately 0.5 log compared with a single freeze-thaw cycle. Thawing temperature and initial bacterial concentration did not significantly affect M. bovis reduction. In conclusion, storage of colostrum samples in the freezer at -18 degrees C during epidemiological studies, herd monitoring, or test and cull programs will probably have little influence on qualitative bacteriological test results for M. bovis. The epidemiological or clinical relevance of an approximate 1 log reduction of M. bovis in colostrum is currently unclear.
Keywords
Mycoplasma bovis, survival, freezing, colostrum, MYCOPLASMA-BOVIS, DAIRY CALVES, CATTLE, INFECTIONS, MASTITIS, MILK, PASTEURIZATION, TRANSMISSION

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Chicago
Gille, Linde, Filip Boyen, Laura Van Driessche, Bonnie Valgaeren, Freddy Haesebrouck, Piet Deprez, and Bart Pardon. 2018. “Short Communication: Effect of Freezer Storage Time and Thawing Method on the Recovery of Mycoplasma Bovis from Bovine Colostrum.” Journal of Dairy Science 101 (1): 609–613.
APA
Gille, L., Boyen, F., Van Driessche, L., Valgaeren, B., Haesebrouck, F., Deprez, P., & Pardon, B. (2018). Short communication: Effect of freezer storage time and thawing method on the recovery of Mycoplasma bovis from bovine colostrum. JOURNAL OF DAIRY SCIENCE, 101(1), 609–613.
Vancouver
1.
Gille L, Boyen F, Van Driessche L, Valgaeren B, Haesebrouck F, Deprez P, et al. Short communication: Effect of freezer storage time and thawing method on the recovery of Mycoplasma bovis from bovine colostrum. JOURNAL OF DAIRY SCIENCE. 2018;101(1):609–13.
MLA
Gille, Linde, Filip Boyen, Laura Van Driessche, et al. “Short Communication: Effect of Freezer Storage Time and Thawing Method on the Recovery of Mycoplasma Bovis from Bovine Colostrum.” JOURNAL OF DAIRY SCIENCE 101.1 (2018): 609–613. Print.
@article{8536360,
  abstract     = {Mycoplasma bovis is an important cause of mastitis in dairy cattle, and pneumonia, arthritis, and otitis in calves. Milk and colostrum are considered important sources of infection for calves. Knowledge on the effect of on-farm freezing (-18 degrees C) and thawing methods on the recovery of M. bovis from colostrum samples is missing. In this study, 2 separate experiments were performed. The first experiment consisted of a longitudinal study examining the survival [as measured by log(10) reduction] of 2 M. bovis strains in frozen colostrum over 14 wk. The second experiment examined the effect of different thawing temperatures (45 and 20 degrees C), thawing frequencies (once or twice), and initial colostrum titer (10(4) or 10(6) degrees cfu/mL) on M. bovis survival. A single freeze-thaw cycle led to an approximate 1 log reduction of Mi. bovis titer, independent of the thawing temperature. Freezing for 14 wk did not significantly further reduce the titer of bacteria compared with freezing for 2 wk. A second freeze-thaw cycle further reduced the M. bovis count by approximately 0.5 log compared with a single freeze-thaw cycle. Thawing temperature and initial bacterial concentration did not significantly affect M. bovis reduction. In conclusion, storage of colostrum samples in the freezer at -18 degrees C during epidemiological studies, herd monitoring, or test and cull programs will probably have little influence on qualitative bacteriological test results for M. bovis. The epidemiological or clinical relevance of an approximate 1 log reduction of M. bovis in colostrum is currently unclear.},
  author       = {Gille, Linde and Boyen, Filip and Van Driessche, Laura and Valgaeren, Bonnie and Haesebrouck, Freddy and Deprez, Piet and Pardon, Bart},
  issn         = {0022-0302},
  journal      = {JOURNAL OF DAIRY SCIENCE},
  keyword      = {Mycoplasma bovis,survival,freezing,colostrum,MYCOPLASMA-BOVIS,DAIRY CALVES,CATTLE,INFECTIONS,MASTITIS,MILK,PASTEURIZATION,TRANSMISSION},
  language     = {eng},
  number       = {1},
  pages        = {609--613},
  title        = {Short communication: Effect of freezer storage time and thawing method on the recovery of Mycoplasma bovis from bovine colostrum},
  url          = {http://dx.doi.org/10.3168/jds.2017-13130},
  volume       = {101},
  year         = {2018},
}

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