Bovine Mastitis PDF

Bovine Mastitis
Whats mastitis ?
!
Inflammation of one or more quarters of

the udder
Normal
Inflamed
Mammae = breast
-itis = Latin suffix for
inflammation
Swelling
pain
warm
redness
Whats the significance of bovine

mastitis ?
The most
costly
disease
affecting
dairy dairy
cattle
throughout
the world
Causes significant economic losses

to the dairy industry in the US
$ 200/cow/year
$ 2 billion/year
cull
RIP
What are the health concerns

of mastitis ?
!
Animal health
"
Loss of functional quarter

Lowered milk production
"
Death of cow
"
Human health
"
"
Poor quality milk

antibiotic residues in milk
How severe can mastitis be ?

!
Subclinical Mastitis
Clinical Mastitis
~ 90 -95% of all mastitis

cases
"
~ 5 - 10% of all mastitis cases
"
Inflamed udder
"
Udder appears normal
"
Clumps and clots in milk
"
Milk appears normal
"
Acute type
"
Elevated SCC (score 3-5)
"
Lowered milk output (~ 10%)
"
Longer duration
"
"
major type of clinical mastitis
bad milk
loss of appetite
depression
prompt attention needed
Chronic type
#
bad milk
cow appears healthy
What causes mastitis ?

!
!
!
Bacteria ( ~ 70%)
Yeasts and molds ( ~ 2%)
Unknown ( ~ 28%)
" physical
# trauma
# weather
extremes
Where do these organisms

come from ?
!
!
Infected udder
Environment
" bedding
" soil
" water
" manure
Replacement animals
BACTERIA
Streptococci
Field
language
Environmental
S. uberis
" S. dysgalactiae
" S. equinus
"
"
Streps
!
!
Environmentals
Environmental
Strep
!
!
More subclinical
mastitis
Environment
Predominant early
and late lactation
Contagious
S. agalactiae
Clinical mastitis
Cannot live outside
the udder
Treated easily with
penicillin
BACTERIA
Staphylococci
Field
language
Staph. aureus
"
"
"
"
Staph
Other Staph
"
Staph.
Mastitis
Summer mastitis
Spread by milking equipment and milkers hands
Persistent, difficult to eliminate
If unattended leads to chronic mastitis
"
"
"
"
Found normally on skin

Lowers milk yield
Elevated SCC
Easily responds to antibiotics
Relapse frequently seen
BACTERIA
!
Groups of organisms
# E.
Coliforms
coli, Klebsiella, Enterobacter
Environmental source (manure,

bedding, barns, floors and cows)
J-5 vaccine
!
Coliforms cause acute clinical mastitis

" high
temp, and inflamed quarter

" watery milk with clots and pus
" toxemia
Other organisms
!
Pseudomonas aeruginosa
" outbreaks
Serratia
" outbreaks
!
!
!
!
of clinical mastitis
of clinical mastitis
Corynebacterium pyogenes
Fungi
Candida
Mycoplasma bovis
How does mastitis develop ?

!
Cow
" Predisposing
#
#
#
Organism
#
Cow
Environment
conditions
Existing trauma (milking machine, heat

or cold, injury)
Teat end injury
Lowered immunity (following calving,
surgery)
Nutrition
Organisms
Environment
Process of infection
Organisms invade the udder through
teat canal
Migrate up the teat canal and colonize the

secretory cells
Colonized organisms produce toxic substances

harmful to the milk producing cells
The cows immune system send white blood cells

(Somatic cells) to fight the organisms
recovery
clinical
subclinical
How is mastitis diagnosed ?

!
Physical examination
"
"
"
"
Signs of inflammation
Empty udder
Differences in firmness
Unbalanced quarters
Cowside tests
" California
Mastitis test
How is mastitis diagnosed ?

!
Culture analysis
" The
most reliable
and accurate
method
# costly
($ 5- 12)
How do you treat mastitis ?

!
Clinical mastitis
"
"
"
"
"
Strip quarter every 2 hours

Oxytocin valuable
high temp, give aspirin
Seek veterinary assistance
Treatment with penicillins
Subclinical mastitis
"
Questionable
Attitude adjustment !!!!!!

Dont expect SCC to go down ASAP (4-5 weeks !)
Discard milk from treated cows (double jeopardy !)
THE 10 STEPS TO MASTITIS CONTROL

!
ONE: Prepare cows properly for milking

" Udder
preparation is pre-dipping with a dip labeled for

pre-dipping.Pre-dips lower the risk of new infections by
70% !!!!!!!!!!!!!!!!
" Pre-dips
Iodophors 0.0 -1.0 %
# Chlorhexidine 0.2%
# Quats 0.5%
# LDBSA 0.2%
# Hypochlorous acid
# Bleach ?
#
"
Use single service paper towels, dry teats before

machine-application.
TWO: Have a good milking system

Milking equipment should be adequate in size,
functioning properly, and regularly cleaned and
maintained
" Correctly use proper functioning milking machines and
properly prepare udders
"
# Attach
teat cups after thorough cleaning and drying of
teats
# Provide stable vacuum
# Check for slipping of teat cup liners
# Shut of vacuum before removing teat cups.
THREE: Apply and remove machine carefully

" Properly
adjust to prevent liner slippage.

" Remove machine when cow is milked out, shut off
vacuum at claw before removal.
!
FOUR: Dip each teat after each milking using a germicidal

teat dip.
" Post-dips
seal the teat ends temporarily for 6 to 8 hours

" A must for long term mastitis control program
!
FIVE: Monitor your mastitis score (DHI-SCC, WMT) regularly.

Take action when significant increases occur.
SIX: Treat clinical cows, follow label recommendations,

treat aseptically. Withhold treated cows' milk from milk
supply.
SEVEN: Segregate chronic mastitis cows, milk them last,

cull when necessary.
" cows
with chronic mastitis serve as reservoirs of

organisms and could infect susceptible cows
EIGHT: 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 lactation

" Lowers the risk of clinical and subclinical mastitis during
subsequent lactation
NINE: Keep cows clean, udders free from soil and

manure.
" Fence off wet, swampy areas.
" Keep free stalls and stanchions bedded properly.
" Keep calving areas clean, properly bedded (straw
preferred).
TEN: Properly feed and care for cows.
Summary
!
Mastitis is primarily a management

problem
Mastitis can be controlled
Prevention programs work best when
correctly followed
Milking Procedures for

Quality Milk
Milking Procedures for Quality Milk

!
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
'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
*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. Dr. Andy Johnson
Step OneStrip and Predip
Step TwoDry and Apply
Standardized Milking Procedures

Stanchion / Tiestall
!
Wear Gloves
!
Wipe off excess dry manure,
straw and bedding
!
Strip each teat into a
stripcup
!
Dip teats with an approved
pre-dip
!
Allow the pre-dip to react for
at least 30 sec.
Parlor
!
Wear Gloves
!
Wipe off excess dry
manure, straw and bedding
!
Strip each teat into a
stripcup
!
Dip teats with an approved
pre-dip
!
Dip 3-4 cows
!
Allow the pre-dip to react
for at least 30 sec.
Stanchion/ Tiestall
!
Clean teat and teat ends
using single paper towel or
individual towel cloth
!
The teats must be dried for

at least 15 sec
Attach milking machines
immediately after teats are
dried
Dip teats with post-dip
immediately after milking
Parlor
!
Return to the first cow and
clean teat and teat ends
using a single paper towel
or individual towel cloth
!
The teats must be dried for
at least 15 sec
!
Attach milking machines
immediately after teats are
dried
!
Dip teats with post-dip
immediately after milking
EACH STEP IS A CRITICAL POINT !!!!!!!
HACCP-based concepts for

implementing proper
milking procedures in
Pennsylvania
Steps involved in employing HACCP-based

concepts for establishing proper milking
procedures
!
STEP ONE
" Educate
owners and milkers about implementing a

standardized milking procedure (Benefits !!!!!!)
" IF
a dairy farm initiates and shows sustained interest
Establish ground rules

# They will have to be proactive and adopt changes
# TEAM EFFORT !!!
#
STEP TWO
" Establish
a team ( owner, milkers, veterinarian,

facilitator)
" Mission statement
" Goals and timeline
" Written Procedures
# Protocols
# Critical
Limits ( SCC > 250,000)
" Recording
Keeping
# Milking
time/milking
# Bulk Tank Temp; end of 1 hr of milking
# Sanitation
" Schedule
team meetings to review the process
STEP THREE
" Train
milkers and owners in implementing the

standardized milking procedure
STEP FOUR
" Monitor
the application of the standardized milking

procedure
# Floor
tests (each step is a critical point !)

# Laboratory tests (SPC or BTSCC)
# Monitor records
!
STEP FIVE
" Establish
corrective actions to be implemented if milk

quality critical limits have exceeded.
Bovine Mastitis
Prepared by:
Bhushan Jayarao MVSc, PhD, MPH
Extension Veterinarian
Department of Veterinary Science

Pennsylvania State University
University Park

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What is mastitis and what are its main causes?

What is mastitis and what are its main causes?

What are the main types of mastitis and their characteristics?

What are the main types of mastitis and their characteristics?

Bovine Mastitis

Inflammation of one or more quarters of

Whats the significance of bovine

Causes significant economic losses

What are the health concerns

Loss of functional quarter

Poor quality milk

How severe can mastitis be ?

~ 90 -95% of all mastitis

~ 5 - 10% of all mastitis cases

Udder appears normal

Clumps and clots in milk

Milk appears normal

Elevated SCC (score 3-5)

Lowered milk output (~ 10%)

major type of clinical mastitis

prompt attention needed

cow appears healthy

What causes mastitis ?

Where do these organisms

Found normally on skin

Environmental source (manure,

Coliforms cause acute clinical mastitis

temp, and inflamed quarter

How does mastitis develop ?

Existing trauma (milking machine, heat

Migrate up the teat canal and colonize the

Colonized organisms produce toxic substances

The cows immune system send white blood cells

How is mastitis diagnosed ?

How is mastitis diagnosed ?

How do you treat mastitis ?

Strip quarter every 2 hours

Attitude adjustment !!!!!!

THE 10 STEPS TO MASTITIS CONTROL

ONE: Prepare cows properly for milking

preparation is pre-dipping with a dip labeled for

Use single service paper towels, dry teats before

TWO: Have a good milking system

teat cups after thorough cleaning and drying of

THREE: Apply and remove machine carefully

adjust to prevent liner slippage.

FOUR: Dip each teat after each milking using a germicidal

seal the teat ends temporarily for 6 to 8 hours

FIVE: Monitor your mastitis score (DHI-SCC, WMT) regularly.

SIX: Treat clinical cows, follow label recommendations,

SEVEN: Segregate chronic mastitis cows, milk them last,

with chronic mastitis serve as reservoirs of

EIGHT: Dry treat each quarter using partial insertion

rate is twice high as that during lactation

NINE: Keep cows clean, udders free from soil and

TEN: Properly feed and care for cows.

Mastitis is primarily a management

Milking Procedures for