Efecto antimicrobiano in vitro del ácido hipocloroso en el control de bacterias provenientes de muestras de leche de vacas con mastitis subclínica

Abstract

Objective: This study evaluated the in vitro antimicrobial effect of hypochlorous acid on the inhibition of Staphylococcus spp., Escherichia coli and/or Streptococcus spp. bacteria, comparing the efficacy of the antimicrobial activity of hypochlorous acid versus ceftiofur by quantitative assessment of the inhibition halo in the antibiogram. Methodology: The experimental study was performed on a total of 75 cultures for the isolation of Staphylococcus spp., Escherichia coli and/or Streptococcus spp. Subsequently, an antibiogram was applied to each bacterial culture with hypochlorous acid and ceftiofur, to evaluate the antimicrobial sensitivity by measuring the inhibition halos at 24 hours of incubation. Results: A total of 55 cultures with bacterial growth were obtained, because Streptococcus spp. did not grow in all cultures. The antimicrobial effect of hypochlorous acid at 500 ppm was evaluated according to the Duraffourd scale. The following inhibition halo averages were recorded: 13.48 mm for Staphylococcus spp.; 8.84 mm for Escherichia coli and 7.6 mm for Streptococcus spp. Conclusions: Hypochlorous acid at a concentration of 500 ppm on Staphylococcus spp. had an inhibitory effect, while it showed no antimicrobial effect on Escherichia coli and Streptococcus spp. under in vitro conditions