{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,5]],"date-time":"2026-10-05T21:13:50Z","timestamp":1791234830078,"version":"4.1.0"},"reference-count":33,"publisher":"Wiley","issue":"7","license":[{"start":{"date-parts":[[2016,6,3]],"date-time":"2016-06-03T00:00:00Z","timestamp":1464912000000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"name":"Cornell Univ"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2016,7]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>Majority of iodine found in dairy milk comes from the diet and teat disinfection products used during milking process. The objective of this study was to evaluate the effects of 4 iodine\u2010based teat dips on milk iodide concentrations varying in iodine level (0.25% vs. 0.5%, w\/w), normal low viscosity dip versus barrier dip, and application method (dip vs. spray) to ensure safe iodine levels in dairy milk when these products are used. The iodine exposure study was performed during a 2\u2010wk period. The trial farm was purged of all iodine\u2010based disinfection products for 21 d during a prestudy \u201cwashout period,\u201d which resulted in baseline milk iodide range of 145 to 182 ppb. During the experiment, iodine\u2010based teat dips were used as post\u2010milking teat disinfectants and compared to a non\u2010iodine control disinfectant. Milk iodide residue levels for each treatment was evaluated from composited group samples. Introduction of different iodine\u2010based teat disinfectants increased iodide residue content in milk relative to the control by between 8 and 29 \u03bcg\/L when averaged across the full trial period. However, residues levels for any treatment remained well below the consumable limit of 500 \u03bcg\/L. The 0.5% iodine disinfectant increased milk iodide levels by 20 \u03bcg\/L more compared to the 0.25% iodine. Compared to dip\u2010cup application, spray application significantly increased milk iodide residue by 21 \u03bcg\/L and utilized approximately 23% more teat dip. This carefully controlled study demonstrated an increase in milk iodide concentrations from iodine disinfectants, but increases were small and within acceptable limits.<\/jats:p>","DOI":"10.1111\/1750-3841.13358","type":"journal-article","created":{"date-parts":[[2016,6,3]],"date-time":"2016-06-03T18:33:47Z","timestamp":1464978827000},"source":"Crossref","is-referenced-by-count":15,"title":["Iodide Residues in Milk Vary between Iodine\u2010Based Teat Disinfectants"],"prefix":"10.1111","volume":"81","author":[{"given":"Elizabeth A.","family":"French","sequence":"first","affiliation":[{"name":"DeLaval Manufacturing  11100 N. Congress Drive Kansas City MO 64153 U.S.A"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Motoko","family":"Mukai","sequence":"additional","affiliation":[{"name":"Dept. of Food Science Cornell Univ  Stocking Hall, 411 Tower Rd. 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