Bright Raven
Well-known member
Those Clostridial bacteria are a group of nasty buggers. My dad died as a result of a combination of age and Clostridium difficile. Then there are the Blackleg group and Clostridium tetani. But don't forget Clostridium botulinum. The Clostridials are Gram-positive, rod-shaped, anaerobic, spore-forming, bacteria.
There is an article in Cow Country about botulism in silage and haylage. If the pH remains too high and you don't get good fermentation, the botulinum bacteria can become very active in the anaerobic environment of silage and haylage. The bacteria product a neurotoxin that is one of the most lethal poisons on the planet. One roll of haylage could take down several head.
Has anyone experienced this? And does anyone test the pH of their haylage?
There is an article in Cow Country about botulism in silage and haylage. If the pH remains too high and you don't get good fermentation, the botulinum bacteria can become very active in the anaerobic environment of silage and haylage. The bacteria product a neurotoxin that is one of the most lethal poisons on the planet. One roll of haylage could take down several head.
Has anyone experienced this? And does anyone test the pH of their haylage?