Iodine deficiency poses health risks and remains problematic in many parts of the world. However, over-dosage is also associated with health risks. Dairy products have been cited as a major source of dietary iodine in most developed societies. The iodine level in dairy products can vary widely depending on the level of iodine in soil and vegetation consumed by cows. Upon prolonged contact with milk, the germicidal iodine is converted to non-germicidal iodide. Milk iodide levels less than 500 ppb areconsidered acceptable. Some studies have shown that the use of iodine-based pre- and post-milking teat disinfectants contribute to higher levels of iodide in milk (Borucki Castro et al., 2010). Nevertheless, there are no studies that compare differencesin product iodine concentration, physical form, and application method in a single study. The objective of this trial was to evaluate the impact of these variables on the iodide residue in raw milk samples, compared to a non-iodine control.
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