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Dairy Production > Mastitis > Flashcards

Mastitis Flashcards

1
Q

Wholesome product

A

No adulteration/contamination

Drug residue issues

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2
Q

Welfare

A

Freedom from pain, injury, disease

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3
Q

Processor perspective

A

Number of bacteria impacts shelf life
Abx interfere with cultures
Mastitis changes milk composition and increases pH

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4
Q

Producers perspective - cost of mastitis

A

Lost milk production
Direct tx costs
Indirect cost of premature culling
Loss of quality bonuses

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5
Q

On farm

A

Cooled to 10c within 4hrs or less. 7c within 2hrs after completion of milking.

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6
Q

Traditional pasteurization

A

(72C) 161F for 15sec before rapid cooling
Destroy M. Tuberculosis, coxiella burnetti, brucella abortus
Refrigerated life of 2-3wks

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7
Q

Ultra pasteurization

A

> 280F for at least 2sec

Allows for extended shelf life under refrigerated (4-8wks)

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8
Q

Aseptic processing

A

Hold milk at 280F for at least 2sec

Can be stored unopened and unrefrigerated for long periods of time

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9
Q

Peracute mastitis

A

Sudden, severe

May include shock, septicemia, loss muscle coordination, cold extremities

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10
Q

Subclinical mastitis

A 
Not detected visually 
Elevated SCC
causes great economic loss
Clinical and subclinical can become chronic 
Lose $1billion annually
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11
Q

Clinical mastitis

A

Summer in SE (heat stress, humidity)

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12
Q

Causes of mastitis

A

Invasion of microorganism through teat canal
Trauma or injury to udder
Chemical irritation

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13
Q

Cow defense against mastitis

A

Streak canal and muscle sphincter
Keratin plug, somatic cells
Ab and other soluble factors
Flushing action

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14
Q

Somatic cells

A

Primary defense once bacT breech streak canal
3 main types: epithelial cells, macrophages, PMNs
Indicates amount of inflammation

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15
Q

Factors driving SCC

A

Infection status, stage lactation, cow age, season of year, location, level of milk, time of collection

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16
Q

CMT

A

California mastitis test

Rapid, subjective for subclinical mastitis

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17
Q

Legal SCC limit in US

A

750,000/ml

18
Q

Contagious pathogens

A

Strep agalactiae
Staph aureus
Mycoplasma species

19
Q

Environmental pathogens

A

Strep species

Coliforms

20
Q

Contagious pathogens

A

Cow to cow spread
Udder main source, spread at milking time
Presents as subclinical usually

21
Q

Strep agalactiae

A

Gram + cocci. Only survives short periods in environment. Causes high SCC
Easiest organism to control, responds well to lactation and dry cow therapy. Post milk dipping reduces by >50%

22
Q

Staph aureus

A

Gram + cocci. Very contagious. Source of infection: infected mammary glands, colonized teat ducts, infected teat lesions
Potentially body/udder skin. Usually presents as chronic subclinical. Can have severe clinical - gangrenous, fresh 1st lact. See blind quarters. Heifers prime source of infection, control flies
Cure rate poor with abx

23
Q

Mycoplasma spp.

A

BacT with membrane, highly contagious. Economic impact. Frequently more than one quarte involved. Milk appears sandy or brownish. Often very high SCC. Can survive in semen. Shed intermittently. Once pos, always pos. direct plating on special media, limit is 100CFU. differentiate types by FA typing

24
Q

When suspect mycoplasma problem

A

No response to tx and negative cultures
Spreads from one quarter to anothe
Clinical flare ups
Don’t wait for classic grainy appearance

25
Q

Strep Uberis and dysgalactia

A

Environmental. Many new infections occur during 1st 2wks following dry off and last 2-3wks prior to calving.

26
Q

Gram neg- e. coli

A

Highest incidence in early lactation
Seasonal. Most infections short duration.
CS: fever, shock, milk clots, watery, bloody
J5 vaccine -$60 return on investment

27
Q

Klebsiella

A

Typically more severe than e. coli

More difficult to treat, green sawdust shavings

28
Q

Management

A 
Treatment
Dry cow therapy- often most effective 
Mailing order- contagious last 
Culling
Vaccination
29
Q

Teat canal open/dilated

A

1/2 hr after mailing

Provide feed immediately after milking

30
Q

Keratin teat plug

A

Absorbs bacT and shed at milking

31
Q

Mastitis control program

A
  1. Clean environment 2. Proper nutrition 3. Proper maintenance of equipment 4. Proper pre milking prep. 5. Apply and remove machine properly 6. Post dip 7.tx and record cases 8. Routine surveillance 9. Segregation/culling 10. Dry off therapy
32
Q

Predip contact time

A

45-60sec

33
Q

Machine attached within

A

1-1.5min of priming

34
Q

Why abx fail

A

Fail to reach site of infection
Resistance
BacT dormancy
Reinfection issues

35
Q

No need to treat

A

Mycoplasma - doesn’t work

36
Q

Sources of bacT in raw milk

A

From environment
Within udder
In milking system

37
Q

Causes of high lpc- lab pasteurized count

A

Improper sanitation of equipment

38
Q

Cause of high coli count

A

Milking wet cows

39
Q

Pi - preliminary incubation count

A

Measure of raw milk keeping quality

40
Q

Cause of high PI count

A

Improper sanitation of milking equipment before or after milking

Dairy Production (6 decks)

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