Mastitis - Mastitis is caused by bacterial pathogens. Increasingly high cell counts (> 100,000 cells/milliliter of milk), a swollen, reddened udder, and changes in the taste and appearance of the milk indicate mastitis. In practice, a Schalm test provides relatively quick information about affected udder quarters and allows a rough assessment of the situation. Laboratory tests of the milk provide specific information about cell counts and affected cows.
The connection between the outside environment and the inside of the udder is the teat canal. It is located at the end of the udder. Milk flows out through it, and pathogens can also enter the udder. Milk contains many important nutrients and thus provides an optimal food source for bacteria. For this very reason, it is common for bacterial pathogens to enter the udder through the open teat canal, settle there, and cause mastitis (mastitis).
The teat canal is generally open during the milking process. Immediately after the milking process, it remains open for a while before closing again until the next milking.
It is precisely during this period—from the open to the closed teat canal—that the potential for infection with udder pathogens is at its highest. Therefore, special care must be taken to keep the milking equipment and the milking process as clean and hygienic as possible.
Here are some tips that can help in the prevention and treatment of mastitis:
- Pay attention to the milking sequence of the cows. Cows with mastitis should be milked last to prevent the infection from spreading within the herd.
- Thorough cleaning: Pre-cleaning of the udders using “Oxy Foam R” (article no.: 47970), intermediate rings using “Romit BF disinfectant” (article no.: 106575) and final cleaning using dip agents “Dip es barriere” (article no.: 66516), “Dip es protect” (article no.: 63355), “Dip es organic” (article no.: 60613), “Dip es protect SF” (66517), “Blu Gard R Dip Plus” (article no.: 78076).
All dip agents can be easily applied using spray and dip cups.
- The use of antibacterial dips and cleaning with antibacterial wipes/sprays before and after milking reduces the likelihood of mastitis pathogens entering the cow after milking or the transmission of the pathogens.
- Avoid lying down immediately after milking! It is advantageous to keep the animals at the feeding table after milking. This gives the open teat canal some time to close without coming into direct contact with the bedding. If animals lie down immediately after milking, the likelihood of this is high.
- Make sure the lying areas are fresh and clean, especially after milking.
Basically, a distinction is made between acute and chronic mastitis.
Acute mastitis occurs relatively suddenly and is characterized by moderate to severe inflammation of the udder. The animals develop a fever, decreased feed intake, a general malaise, a lack of rumen motility, and a generally poor state of health.
Chronic mastitis is less aggressive and can even be asymptomatic, but recurrent flare-ups and elevated cell counts can occur. The risk of infection to other animals is also very high.
Common pathogens of mastitis - udder inflammation
Staphylococcus species – bacteria – are the most common pathogens causing mastitis. Staphylococcus aureus is one of the most common mastitis pathogens. Many infections occur during dry periods or after calving. They adhere to the teat skin and penetrate the teat canal into the interior of the udder, where they cause problems. Curing a staphylococcus infection is very difficult, but the hygiene measures listed above can prevent its spread.
FAIE expert TIP!
In practice, pre-cleaning with “Oxy Foam R” (also suitable for organic farms – article no.: 47970) and intermediate disinfection with “Romit BF disinfectant” (article no.: 106575) has proven particularly effective!
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