Special antibacterial film-forming hand dipping liquid for milker

Abstract

The invention relates to a special antibacterial film-forming hand dipping liquid for a milker. Each kilogram of hand dipping liquid comprises the following components by weight: 5-10 g of chitosan oligosaccharide, 5-10 g of n-trimethyl chitosan chloride, 200-300 g of rosemary extracting solution, 50-80 g of dandelion extracting solution, 1-5 g of acetic acid, 5-10 g of glycerinum, 5-10 g of emulsifier, 1-5 g of skin care agent, and the balance of purified water. The chitosan oligosaccharide, the n-trimethyl chitosan chloride, the dandelion and the rosemary are organic biological ingredients and can better inhibit and kill most of pathogenic bacteria possibly existing in a milking parlour. The n-trimethyl chitosan chloride is taken as a film forming material, forms a layer of medical film on both hands and the forearm to continuously defend against bacteria, the milker is effectively protected within the working time, the finger action of the milker is not affected, and the work is not affected. The medical film formed by the special antibacterial film-forming hand dipping liquid for the milker has the function of defending against bacteria externally, and also has the function of moistening the skin internally, and is a better labor protection choice for the milker.

Description

technical field [0001] The invention relates to the field of animal husbandry and medicine, in particular to a special antibacterial film-forming hand dip for milking workers. Background technique [0002] Modern dairy farms use milking parlors for centralized milking. Generally, dairy farms milk 2-3 times a day. For each milking, the working hours of the milkers are more than 3 hours, and they are repeatedly disinfected and dried with paper towels. , cup set, cup removal, dipped teat action, the work is boring and the intensity is relatively high, and there is direct contact with the cow’s udder, milk, urine, saliva, feces, etc. Sometimes the cow has trauma, and the cow’s wound contact with blood, thus greatly increasing the infection rate of zoonotic diseases. Although milkers can wear masks to avoid the invasion of pathogenic bacteria from the mouth and nose, their hands and arms cannot be well protected, because it is very difficult to operate with gloves. It is not con...

AI Technical Summary

Problems solved by technology

[0002] Modern dairy farms use milking parlors for concentrated milking. Generally, dairy farms milk 2-3 times a day. For each milking, the working time of the milkers is more than 3 hours, and they are repeatedly disinfected and dried with paper towels. , cup set, cup removal, dipped teat action, the work is boring and the intensity is relatively high, and there is direct contact with the cow’s udder, milk, urine, saliva, feces, etc. Sometimes the cow has trauma, and the cow’s wound contact with blood, thus greatly increasing the chance of zoonotic infection. Although milkers can wear masks to avoid the invasion of pathogenic bacteria from the mouth and nose, their hands and arms cannot be well protected, because it is very difficult to operate with gloves. It is inconvenient, and it is not good to massage the breasts before milking to promote the milk discharge reflex. It is easy to lose the hands when taking the cups, and the fine movements such as dipping the nipples are not good, so most milkers do not do it well. Gloves are used and bare hands and arms are used, but this exposes the milker to high risk

[0003] At present, the most common method is to use alcohol to disinfect the skin directly, but long-term use of alcohol is very harmful to the skin, and the duration of alcohol disinfection is not long, but once the milking worker enters the milk parlor, it lasts for more than 3 hours, and not many people can do it. Stop halfway to re-disinfect your hands and arms

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