Validation of the use of ozonated water in sanitization and prevention of mastitis in dairy cows

Applying teat dips to cows’ teats before and after milking (pre- and post-dipping) are important methods for preventing mastitis. Given the proven effectiveness of ozonated water for eliminating bacterial colonies, this study aimed to evaluate the effectiveness of ozonated water in preventing mastitis in pre- and post-dipping of dairy cows. Fifty-eight cows were selected based on negative black-bottom cup test results and the California mastitis test (CMT), and randomly allocated into two groups: the control group (CG, n = 23) where pre- and post-dipping were done with a commercial hydrogen peroxide product, and the ozone group (OG3, n = 35) where ozonated water at a concentration of 2 µg/ml was used, prepared immediately before use with an ozone generator. Samples were collected at four timepoints: M0 (pre), M1 (72 h), M2 (7 d) and M3 (14 d). Somatic cell count, CMT, pH, milk composition, and microbiological identification were analysed. The black-bottom cup test and physical evaluation of the udder were performed daily before milking. All milk composition variables were similar in both groups. SCC remained within normal ranges for both groups at all time points as per the guidelines of the Brazilian Ministry of Agriculture, Livestock and Food Supply. Microbiological cultures revealed similar pathogens across time points with the same growth dynamics. The study demonstrated that the use of ozonated water was as effective as the commercial product used in pre- and post-dipping for hygiene and prevention of mastitis in dairy cows, potentially serving as a viable alternative with lower environmental contamination, especially on organic dairy farms. Further studies comparing different concentrations and evaluations against other sanitizers are necessary.