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staph aureus - cure?
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<blockquote data-quote="J and L" data-source="post: 213887" data-attributes="member: 3494"><p>Lets see if I can answer all of these lol.</p><p>For staph we use penicilin IM and Tomorrow for dryoff.</p><p></p><p>Cows do let down a bit better with stripping but to a great extent they handle what ever they get used to. With the flatbarn we have a tough time leaving the predip on for good killdown so it is safer to skip stripping. We typecally run a 180 scc w/ a 24% cull rate. Right now we're at 200 scc because we are holdong and breeding some older cows for the expansion. </p><p></p><p>We stop milking just the damaged teat-- if it is just the teat end we tend to try to keep milking them but anything above the teat end makes us think hard about what is best long term. Luckily we might get one quarter out of the 370 cows each year. Always a heifer.... For frostbite we use creams, etc. We use frost dip for 30-15 degrees and stop post dipping at about 15 degrees F. Below this temp we have had trouble even with frostdip. I figure that the bugs will freeze at those temps and can't say we've ever noticed a SCC change when we've stopped winter dipping.</p><p></p><p>For drying off the quarter-- if it is a quarter that we do not want to milk next lactation, having the infection worsen isn't an issue if the cow stays healthy. The infection helps to kill the quarter. For the others, e-coli and strep seem to kill off with drugs. I think the high SCC is residual damage, so drying othe quarter off slowly does not seem to create clinical problems.</p><p></p><p>We have lost cows to e-coli-- it seems that the worst ones have no swelling and only slightly browned milk. These have always been fresh cows (our post-fresh is stripped every milking.). When they get sick the milkers have thought the coloration was just from being fresh and the sickness from other issues. I think the ones that don't have swelling are not fighting the infection and that seems to makes them more likely to become fatally toxic. </p><p></p><p>We use the same prep and paper towels. My concern has always been consistency over all milkers and all milkings times, so we've developed systems to help that. Managing larger numbers with hired labor forces a change in mindset. At 370 our herdsman and a couple of the fulltimers can still tell me where almost any cow is because the flatbarn lets us see tags when the cows walk in. I anticipate that this will change with the new parlor and am starting to relook at current systems and how they will do in the new setup.</p><p></p><p>Try putting on a few more legbands to identify the quarter and side... go for 100% recognition without needing to touch the quarter. A few years ago we had a milker on the night shift that got it into her head that she should strip that couple of squirts from some of the don't milk quarters. We figured out what had happened when half a dozen cows flared with within days and had the same culture results.... she had carried it to them on her gloves. Needless to say we put a QUICK halt to that nonsense.</p><p></p><p>If you are drying off quarters with staph, one milking with stripping to figure out which quarter can easily mean mysterious flare-ups. After all, everyone is being very careful with the cows that are <em>labeled</em> staph, so the spread "just happens..."</p><p></p><p>Remember that any system should be built for the weakest link in the chain (or should I say least attentive milker?)</p></blockquote><p></p>
[QUOTE="J and L, post: 213887, member: 3494"] Lets see if I can answer all of these lol. For staph we use penicilin IM and Tomorrow for dryoff. Cows do let down a bit better with stripping but to a great extent they handle what ever they get used to. With the flatbarn we have a tough time leaving the predip on for good killdown so it is safer to skip stripping. We typecally run a 180 scc w/ a 24% cull rate. Right now we're at 200 scc because we are holdong and breeding some older cows for the expansion. We stop milking just the damaged teat-- if it is just the teat end we tend to try to keep milking them but anything above the teat end makes us think hard about what is best long term. Luckily we might get one quarter out of the 370 cows each year. Always a heifer.... For frostbite we use creams, etc. We use frost dip for 30-15 degrees and stop post dipping at about 15 degrees F. Below this temp we have had trouble even with frostdip. I figure that the bugs will freeze at those temps and can't say we've ever noticed a SCC change when we've stopped winter dipping. For drying off the quarter-- if it is a quarter that we do not want to milk next lactation, having the infection worsen isn't an issue if the cow stays healthy. The infection helps to kill the quarter. For the others, e-coli and strep seem to kill off with drugs. I think the high SCC is residual damage, so drying othe quarter off slowly does not seem to create clinical problems. We have lost cows to e-coli-- it seems that the worst ones have no swelling and only slightly browned milk. These have always been fresh cows (our post-fresh is stripped every milking.). When they get sick the milkers have thought the coloration was just from being fresh and the sickness from other issues. I think the ones that don't have swelling are not fighting the infection and that seems to makes them more likely to become fatally toxic. We use the same prep and paper towels. My concern has always been consistency over all milkers and all milkings times, so we've developed systems to help that. Managing larger numbers with hired labor forces a change in mindset. At 370 our herdsman and a couple of the fulltimers can still tell me where almost any cow is because the flatbarn lets us see tags when the cows walk in. I anticipate that this will change with the new parlor and am starting to relook at current systems and how they will do in the new setup. Try putting on a few more legbands to identify the quarter and side... go for 100% recognition without needing to touch the quarter. A few years ago we had a milker on the night shift that got it into her head that she should strip that couple of squirts from some of the don't milk quarters. We figured out what had happened when half a dozen cows flared with within days and had the same culture results.... she had carried it to them on her gloves. Needless to say we put a QUICK halt to that nonsense. If you are drying off quarters with staph, one milking with stripping to figure out which quarter can easily mean mysterious flare-ups. After all, everyone is being very careful with the cows that are [i]labeled[/i] staph, so the spread "just happens..." Remember that any system should be built for the weakest link in the chain (or should I say least attentive milker?) [/QUOTE]
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