The 10 steps to mastitis control

ONE: Prepare cows properly for milking

Udder preparation is pre-dipping solutions. Pre-dips lower the risk of new infections by 70%

Pre-dips: Iodophors 0.5 -1.0 %, Chlorhexidine 0.2%, LDBSA 0.2%, Hypochlorous acid

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 (SCC) 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. Refresh the bottom 1/3 bedding more frequently for high prevalence of environmental infections

– Keep calving areas clean, properly bedded (straw preferred)

TEN

Properly feed and care for cows