Dry-off and dairy cow udder health and welfare : Effects of different milk cessation methods

The cessation of milking at the end of lactation is a routine management practice in dairy herds, and the importance of the dry period for milk production and udder health, has long been recognized. Among countries and herds, drying-off practices differ and include various milk cessation methods, such as changes in milking frequency and in feeding, the use of antibiotic dry cow therapy and teat sealants, and changes in housing. Published studies reporting methods of stopping milk production are scarce, and there are no uniform recommendations on optimal procedures to dry cows off for good udder health, cow welfare, and milk production. This review describes methods to stop mik production to prepare cows for the dry period and their effects on mammary involution, udder health, and dairy cow welfare. Milk yield at dry-off (the final milking at the end of lactation) is important for rapid involution, which stimulates the immune system and promotes good udder health and cow welfare. Based on the findings of this review, gradual cessation of milking over several days before the final milking can effectively reduce milk yield at dry-off and accelerate mammary gland involution while maximizing cow comfort and welfare. Data from this review indicate a target production level of 15 kg/day of milk or less at dry-off. (c) 2020 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/).Peer reviewe

Multiple approaches to assess the safety of artisanal marine food in a tropical estuary

In this study, metal and metalloid concentrations and pathogens were measured in shellfish at different locations in a tropical estuary, including sites impacted by sewage and industry. Oyster, mangrove snails and mud snails did not exceed Australian and New Zealand Food Standards maximum levels for copper, lead or estimated inorganic arsenic at any site although copper concentrations in oysters and mud snails exceeded generally expected levels at some locations. Bacterial community composition in shellfish was species-specific regardless of location and different to the surrounding water and sediment. In the snails Telescopium telescopium, Terebralia palustris and Nerita balteata, some bacterial taxa differed between sites, but not in Saccostrea cucullata oysters. The abundance of potential human pathogens was very low and pathogen abundance or diversity was not associated with site classification, i.e. sewage impact, industry impact and reference

Depuration processes affect the Vibrio

As filter-feeders, bivalve molluscs accumulate Vibrio into edible tissues. Consequently, an accurate assessment of depuration procedures and the characterization of the persistent Vibrio community in depurated shellfish represent a key issue to guarantee food safety in shellfish products. The present study investigated changes in the natural Vibrio community composition of the Ruditapes philippinarum microbiota with specific focus on human pathogenic species. For this purpose, the study proposed a MLSA-NGS approach (rRNA 16S, recA and pyrH) for the detection and identification of Vibrio species. Clam microbiota were analyzed before and after depuration procedures performed in four depuration plants, using culture-dependent and independent approaches. Microbiological counts and NGS data revealed differences in terms of both contamination load and Vibrio community between depuration plants. The novel MLSA-NGS approach allowed for a clear definition of the Vibrio species specific to each depuration plant. Specifically, depurated clam microbiota showed presence of human pathogenic species. Ozone treatments and the density of clams in the depuration tank probably influenced the level of contamination and the Vibrio community composition. The composition of Vibrio community specific to each plant should be carefully evaluated during the risk assessment to guarantee a food-safe shellfish-product for the consumer. This article is protected by copyright. All rights reserved