Evaluating bacterial growth in raw, frozen, and heat-treated colostrum inoculated with fecal Escherichia coli

Abstract

Providing newborn calves with sufficient high-quality colostrum is a critical calf-management strategy to support health, survival, and future productivity. Unfortunately, colostrum may also serve as a fomite for disease when contaminated with bacteria at harvest, during storage, or during reheating before feeding. Thermal processing, including heat treatment (HT; 60°C for 60 min) and freezing (FR; −20°C), are common strategies to manage bacterial contamination. Although both strategies maintain IgG concentrations, they destroy colostral immune cells, and HT is known to decrease the concentration and activity of certain bioactive factors such as complement and IgA. We hypothesized that HT and FR would influence the inherent antibacterial properties of bovine colostrum compared with unprocessed, refrigerated colostrum (RW). Our objective was thus to compare growth of Escherichia coli in RW, HT, and FR bovine colostrum. Sterile colostrum samples were collected from Holstein cows (n = 11) on a commercial dairy in New York State and divided into 4 aliquots. One aliquot was submitted for bacterial culture to exclude samples with any bacterial growth (n = 4). The remaining 7 samples were used for the experiment. Aliquots were either RW (4°C for 20 h; n = 7), HT (60°C for 60 min, then 4°C for 19 h; n = 7), or FR (−20°C for 20 h; n = 7). Immediately before inoculation of samples for a bacterial kinetics assay, a dried bovine colostrum-based replacer (CR; Ultra Start 150, Sav-A-Calf, Chilton, WI) was prepared from a single bag according to package instructions as a nutrient-rich control (n = 7). The prepared CR aliquots underwent bacterial culture to ascertain the absence of bacterial growth before inoculation. To simulate contamination that may occur on-farm, all samples were inoculated with 10⁴ cfu/mL E. coli (WM1; 060913 P0lA, isolated from bovine feces) and tested in a bacterial kinetics assay at 37°C. At 0, 2, 4, 6, 8, and 24 h, growth of E. coli was quantified on MacConkey agar plates inoculated at 37°C. Relative to colostrum replacer, growth of E. coli was lower in RW and FR colostrum from 4 to 24 h and lower in HT colostrum at 6 and 8 h. These results demonstrate inherent microbial growth-inhibiting activity in RW colostrum and suggest that FR better preserved this activity than HT. Our study contributes to understanding the effect of thermal processing on antimicrobial properties of colostrum with the goal of helping to inform colostrum-management strategies for dairy producers. Specifically, our data emphasizes the need to practice hygiene during all steps of the colostrum harvest and storage process, including after completion of HT, because this renders colostrum more susceptible to bacterial growth. Similarly, the cooling and heating steps of stored colostrum should be rapid to minimize growth of E. coli.