What to do if your bulk tank has been contaminated with antibiotic residues
Calving is in full swing on dairy farms across the country. Although the management of the newborn calf and freshly-calved cows must be a top priority, farmers cannot forgot about the possibility of having antibiotic residues in milk.
Contamination of milk with antibiotics is a serious food safety matter, Teagasc says, and milk processors have stringent penalties if milk supplies are found to be positive for residues.
If you suspect any cows have been milked into the tank by mistake, notify your processor immediately to avoid contaminating a full silo of milk.
Avoiding antibiotic residues
When it comes to avoiding antibiotic residues in early lactation, Teagasc says farmers must pay very close attention to dry off and treatment dates; calving dates; and the manufacturer’s instructions for the products used.
Having problems with early lactation mastitis?
Despite the pressures being faced on farms throughout the country, farmers cannot forgot about the impacts of early lactation mastitis.
In the weeks before calving, Teagasc says, the teat ends of dry cows and in-calf heifers start to open; making it easy for bacteria to enter. At the same time, the udder starts to fill up with colostrum and this is an ideal food for bacteria to flourish.
According to Teagasc, the types of bacteria that tend to cause mastitis in this situation are environmental bacteria – ones that can survive outside the cow’s body. In many instances, these infections won’t be noticed for a week or two after calving, as the infection takes hold.
Controlling early lactation mastitis
Hygiene is of the utmost importance, it says, as it lowers the population of environmental bacteria. Disinfection of the calving and cubicle areas will help greatly. Cleaning off the back of cubicle beds and applying fresh bedding material daily will also help.
Along with focusing on hygiene, vigilance is also essential. It’s advisable to draw the milk of each teat at each milking for at least the first week or 10 days after calving. Examine it carefully for any signs of abnormal colour or consistency.
If early mastitis starts to arise in freshly-calved cows and heifers, consider running the remaining in-calf animals through the parlour and teat dipping/spraying them two or three times a week to reduce bacteria numbers at the teat end.