Bovine And There Control

Muhammad farrukh097@gmail.com

Bovine MastitisAnd There Control

Muhammad Farrukh Hafeezfarrukh097@gmail.com

What’s mastitis ?n Inflammation of one or more quarters of

the udder

NormalMammae = breast

-itis = Latin suffix forinflammation

What’s mastitis ?Inflammation of one or more quarters of

Normal Inflamed

Swellingpainwarmredness

What’s the significance of bovine mastitis ?

n Causes significant economic lossesto the dairy industry in the US

n $ 200/cow/year

n $ 2 billion/year

The most costly diseaseaffecting dairy dairy cattle throughout the world

What’s the significance of bovine

significant economic lossesto the dairy industry in the US

$ 200/cow/year

$ 2 billion/year

cull RIP

What are the health concerns of mastitis ?

n Animal healthu Loss of functional quarteru Lowered milk productionu Death of cow

n Human healthu Poor quality milku antibiotic residues in milk

What are the health concerns of mastitis ?

Animal healthLoss of functional quarterLowered milk productionDeath of cow

Human healthPoor quality milkantibiotic residues in milk

How severe can mastitis be ?n Subclinical Mastitis

u ~ 90 -95% of all mastitis casesu Udder appears normalu Milk appears normalu Elevated SCC (score 3-5)u Lowered milk output (~ 10%)u Longer duration

n

How severe can mastitis be ?n Clinical Mastitis

u ~ 5 - 10% of all mastitis casesu Inflamed udderu Clumps and clots in milku Acute type

F major type of clinical mastitisF bad milkF loss of appetiteF depressionF prompt attention needed

u Chronic typeF bad milkF cow appears healthy

What causes mastitis ?

n Bacteria ( ~ 70%)n Yeasts and molds ( ~ 2%)n Unknown ( ~ 28%)uphysical

What causes mastitis ?

Bacteria ( ~ 70%)Yeasts and molds ( ~ 2%)Unknown ( ~ 28%)

physicalF traumaFweather extremes

Where do these organisms come from ?

n Infected uddern Environmentubeddingusoiluwaterumanure

n Replacement animals

Where do these organisms

Replacement animals

BACTERIAStreptococci

n Environmentalu S. uberisu S. dysgalactiaeu S. equinus

n More subclinical mastitis

n Environmentn Predominant early

and late lactation

“Streps”

“Environmentals”

“Environmental Strep”

Field language

StreptococciEnvironmental

S. uberisS. dysgalactiaeS. equinus

More subclinical

EnvironmentPredominant early and late lactation

n Contagiousu S. agalactiae

n Clinical mastitisn Cannot live outside

the uddern Treated easily with

penicillin

BACTERIAStaphylococcin Staph. aureus

u Summer mastitisu Spread by milking equipment and milker’s handsu Persistent, difficult to eliminateu If unattended leads to chronic mastitis

n Other Staphu Found normally on skinu Lowers milk yieldu Elevated SCCu Easily responds to antibioticsu Relapse frequently seen

Field language

“Staph”

“Staph. Mastitis”

StaphylococciStaph. aureus

Summer mastitisSpread by milking equipment and milker’s handsPersistent, difficult to eliminateIf unattended leads to chronic mastitis

Other StaphFound normally on skinLowers milk yieldElevated SCCEasily responds to antibioticsRelapse frequently seen

BACTERIAColiforms

n Groups of organismsFE. coli, Klebsiella, Enterobacter

n Environmental source (manure, bedding, barns, floors and cows)

n Coliforms cause acute clinical mastitisuhigh temp, and inflamed quarter uwatery milk with clots and pusu toxemia

J-5 vaccine

ColiformsGroups of organisms

E. coli, Klebsiella, Enterobacter

Environmental source (manure, bedding, barns, floors and cows)

Coliforms cause acute clinical mastitishigh temp, and inflamed quarter watery milk with clots and pus

Other organisms

n Pseudomonas aeruginosauoutbreaks of clinical mastitis

n Serratiauoutbreaks of clinical mastitis

n Corynebacterium pyogenesn Fungin Candidan Mycoplasma bovis

Other organisms

Pseudomonas aeruginosaoutbreaks of clinical mastitis

outbreaks of clinical mastitisCorynebacterium pyogenes

Mycoplasma bovis

How does mastitis develop ?

n Cowu Predisposing conditions

F Existing trauma (milking machine, heat or cold, injury)

F Teat end injuryF Lowered immunity (following calving,

surgery)F Nutrition

n Organismsn EnvironmentEnvironment

Organism

Cow

How does mastitis develop ?

Predisposing conditionsExisting trauma (milking machine, heat or cold, injury)Teat end injuryLowered immunity (following calving, surgery)Nutrition

OrganismsEnvironment

Process of infectionOrganisms invade the udder throughteat canal

Migrate up the teat canal and colonize thesecretory cells

Colonized organisms produce toxic substances harmful to the milk producing cells

Process of infectionOrganisms invade the udder through

Migrate up the teat canal and colonize the

Colonized organisms produce toxic substances harmful to the milk producing cells

The cow’s immune system send white blood cells (Somatic cells) to fight the organisms

recovery clinical

The cow’s immune system send white blood cells (Somatic cells) to fight the organisms

subclinical

How is mastitis diagnosed ?n Physical examination

u Signs of inflammationu Empty udderu Differences in firmnessu Unbalanced quarters

n Cowside testsuCalifornia Mastitis test

How is mastitis diagnosed ?Physical examination

California Mastitis test

How is mastitis diagnosed ?

n Culture analysisuThe most reliable

and accurate methodFcostly ($ 5

How is mastitis diagnosed ?

Culture analysisThe most reliable and accurate

costly ($ 5- 12)

How do you treat mastitis ?n Clinical mastitis

u Strip quarter every 2 hoursu Oxytocin valuableu high temp, give aspirinu Seek veterinary assistanceu Treatment with penicillins

n Subclinical mastitisu Questionable

Attitude adjustment !!!!!!Don’t expect SCC to go down ASAP (4Discard milk from treated cows (double jeopardy !)

How do you treat mastitis ?Clinical mastitis

Strip quarter every 2 hoursOxytocin valuablehigh temp, give aspirinSeek veterinary assistanceTreatment with penicillins

Subclinical mastitisQuestionable

Attitude adjustment !!!!!!Don’t expect SCC to go down ASAP (4-5 weeks !)Discard milk from treated cows (double jeopardy !)

THE 10 STEPS TO MASTITIS CONTROL

n ONE: Prepare cows properly for milkinguUdder preparation is pre-dipping with a dip labeled for

pre-dipping.Pre-dips lower the risk of new infections by 70% !!!!!!!!!!!!!!!!

uPre-dipsF Iodophors 0.0 -1.0 %F Chlorhexidine 0.2%F Quats 0.5%F LDBSA 0.2%F Hypochlorous acidF Bleach ?

u Use single service paper towels, dry teats before machine-application.

THE 10 STEPS TO MASTITIS CONTROL

Prepare cows properly for milkingdipping with a dip labeled for

dips lower the risk of new infections by

Use single service paper towels, dry teats before

n TWO: Have a good milking systemu Milking equipment should be adequate in size,

functioning properly, and regularly cleaned and maintained

uCorrectly use proper functioning milking machines and properly prepare uddersFAttach teat cups after thorough cleaning and drying of

teatsFProvide stable vacuumFCheck for slipping of teat cup linersFShut of vacuum before removing teat cups.

Have a good milking systemMilking equipment should be adequate in size, functioning properly, and regularly cleaned and

Correctly use proper functioning milking machines and properly prepare udders

Attach teat cups after thorough cleaning and drying of

Provide stable vacuumCheck for slipping of teat cup linersShut of vacuum before removing teat cups.

n THREE: Apply and remove machine carefullyuProperly adjust to prevent liner slippage. uRemove machine when cow is milked out, shut off

vacuum at claw before removal.

n FOUR: Dip each teat after each milking using a germicidal teat dip.uPost-dips seal the teat ends temporarily for 6 to 8 hoursuA must for long term mastitis control program

n FIVE: Monitor your mastitis score (DHITake action when significant increases occur.

Apply and remove machine carefullyProperly adjust to prevent liner slippage. Remove machine when cow is milked out, shut off vacuum at claw before removal.

Dip each teat after each milking using a germicidal

dips seal the teat ends temporarily for 6 to 8 hoursA must for long term mastitis control program

Monitor your mastitis score (DHI-SCC, WMT) regularly. Take action when significant increases occur.

n SIX: Treat clinical cows, follow label recommendations, treat aseptically. Withhold treated cows' milk from milk supply.

n SEVEN: Segregate chronic mastitis cows, milk them last, cull when necessary. ucows with chronic mastitis serve as reservoirs of

organisms and could infect susceptible cows

n EIGHT: Dry treat each quarter using partial insertion techniques with an approved dry cow treatment at drying off.uCure rate is twice high as that during lactationuLowers the risk of clinical and subclinical mastitis during

subsequent lactation

Treat clinical cows, follow label recommendations, treat aseptically. Withhold treated cows' milk from milk

Segregate chronic mastitis cows, milk them last,

cows with chronic mastitis serve as reservoirs of organisms and could infect susceptible cows

Dry treat each quarter using partial insertion techniques with an approved dry cow treatment at drying off.

Cure rate is twice high as that during lactationLowers the risk of clinical and subclinical mastitis during

n NINE: Keep cows clean, udders free from soil and manure.u Fence off wet, swampy areas. uKeep free stalls and stanchions bedded properly. uKeep calving areas clean, properly bedded (straw

preferred).

n TEN: Properly feed and care for cows.

Keep cows clean, udders free from soil and

Fence off wet, swampy areas. Keep free stalls and stanchions bedded properly. Keep calving areas clean, properly bedded (straw

Properly feed and care for cows.

Summary

n Mastitis is primarily a management problem

n Mastitis can be controlled

n Prevention programs work best when correctly followed

Mastitis is primarily a management

Mastitis can be controlled

Prevention programs work best when correctly followed

Milking Procedures for Quality Milk Milking Procedures for Quality Milk

Milking Procedures for Quality Milkn PREREQUISITES

¶Maintain clean, well ventilated bedded areas for cows

·Segregate known infected cows. Milk them last or with designated equipment

¸CMT all fresh cows by the 6th milking

¹Milk all treated cows last

ºChange rubber inflations every 60 days or 1000 cow milkings whichever comes first

Milking Procedures for Quality Milk

Maintain clean, well ventilated bedded areas for cows

Segregate known infected cows. Milk them last or with

CMT all fresh cows by the 6th milking

Milk all treated cows last

Change rubber inflations every 60 days or 1000 cow milkings whichever comes first

PREREQUISITES

»Check the milking systems or units periodically for function and reliability

¼Clip or singe the udder hair

½Examine periodically teats and teat ends

¾Mastitis treatments should be done by one or two persons and should be done after milking

ÓCloth towels should be washed after every use

Check the milking systems or units periodically for

Clip or singe the udder hair

Examine periodically teats and teat ends

Mastitis treatments should be done by one or two persons and should be done after milking

Cloth towels should be washed after every use

Simple Steps“Two trips to each cow will provide a routine to Maxmize Milk Quality and Parlor Performance”….

Step One………Strip and Predip

Step Two………Dry and Apply

“Two trips to each cow will provide a routine to Maxmize Milk Quality and Parlor Performance”…. Dr. Andy Johnson

Step One………Strip and Predip

Step Two………Dry and Apply

Standardized Milking ProceduresStanchion / Tiestalln Wear Glovesn Wipe off excess dry manure,

straw and beddingn Strip each teat into a

stripcupn Dip teats with an approved

pre-dipn Allow the pre-dip to react for

at least 30 sec.

Standardized Milking ProceduresParlorn Wear Glovesn Wipe off excess dry

manure, straw and beddingn Strip each teat into a

stripcupn Dip teats with an approved

pre-dipn Dip 3-4 cowsn Allow the pre-dip to react

for at least 30 sec.

Stanchion/ Tiestalln Clean teat and teat ends

using single paper towel or individual towel cloth

n The teats must be dried for at least 15 sec

n Attach milking machines immediately after teats are dried

n Dip teats with post-dip immediately after milking

EACH STEP IS A CRITICAL POINT !!!!!!!

Parlorn Return to the first cow and

clean teat and teat ends using a single paper towel or individual towel cloth

n The teats must be dried for at least 15 sec

n Attach milking machines immediately after teats are dried

n Dip teats with post-dip immediately after milking

EACH STEP IS A CRITICAL POINT !!!!!!!

HACCP-based concepts for implementing proper milking procedures in Pennsylvania

based concepts for implementing proper milking procedures in Pennsylvania

n STEP ONEu Educate owners and milkers about implementing a

standardized milking procedure

u IF a dairy farm initiates and shows sustained interestF Establish ground rulesF They will have to be proactive and adopt changesF TEAM EFFORT !!!

Steps involved in employing HACCPconcepts for establishing proper milking procedures

Educate owners and milkers about implementing a standardized milking procedure (Benefits !!!!!!)

IF a dairy farm initiates and shows sustained interest

They will have to be proactive and adopt changes

Steps involved in employing HACCP-based concepts for establishing proper milking

n STEP TWOuEstablish a team ( owner, milkers, veterinarian,

facilitator)uMission statementuGoals and timelineuWritten Procedures

FProtocols FCritical Limits ( SCC > 250,000)

uRecording Keeping FMilking time/milkingFBulk Tank Temp; end of 1 hr of milkingFSanitation

uSchedule team meetings to review the process

Establish a team ( owner, milkers, veterinarian,

Critical Limits ( SCC > 250,000)

Milking time/milkingBulk Tank Temp; end of 1 hr of milking

Schedule team meetings to review the process

n STEP THREEuTrain milkers and owners in implementing the

standardized milking proceduren STEP FOURuMonitor the application of the standardized milking

procedureFFloor tests (each step is a critical point !)FLaboratory tests (SPC or BTSCC)FMonitor records

n STEP FIVEuEstablish corrective actions to be implemented if milk

quality critical limits have exceeded.

Train milkers and owners in implementing the standardized milking procedure

Monitor the application of the standardized milking

Floor tests (each step is a critical point !)Laboratory tests (SPC or BTSCC)

Establish corrective actions to be implemented if milk quality critical limits have exceeded.