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staph aureus - cure?
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<blockquote data-quote="J and L" data-source="post: 214904" data-attributes="member: 3494"><p>By IMM do you mean inter-mammary? I have used penn with some success-- BE VERY CAREFUL to use a fresh bottle and clean the rubber well--- the bad thing about using anything not in a sterile tube is that you can start a yeast problem without even knowing it... then she will flare periodically, antibiotics will seem to help but sometime later she will flare again. Eventually it will seem like "the bug" is immune to drugs-- and in reality the drugs are the problem because yeast is a "competetive" bug- other bacteria actually help keep it in check and when the other bugs are gone it can go wild, but usually it just causes the frustrating "few flakes." Yeast can be dealt with but it is a tough one to diagnose (who would think of it?) and needs a different culture medium. (Been there, caused that, learned from it lol ) :lol: </p><p></p><p>We sample and freeze every cow that is treated and culture those that do not "cure". </p><p>When we did the whole herd itwas through a program at our dairy plant. At the time it was about $1.50 for a full culture (staph, strep, ecoli). We sampled all the cows over 24 hours by doing a group at each milking. It's not too bad if you know how to set up for it. I am sure it would be more challenging to ID the cows in a regular parlor. We then followed up be culturing all fresh animals that reacted on the CMT for the next year. We had a few heifers show up with it. The vet though they got it from skin contact or flies, though I can't say I saw any evidence of those. </p><p></p><p>We are currently on a program through our plant that cultures two tanks a month and reports back on levels of strep, staph, staph aureus and e-coli. All of our counts, except aureus are high, I believe mostly because we cannot leave the dip on long enough for a good kill. This this theory will be tested when we get into the new parlor.</p><p></p><p>I believe that e-coli could do enough damage to cause scarring but it isn't typically a bacteria that lives in the cow. I suspect that cows that have repeat cultures for e-coli actually have weak sphincters and are being re-exposed.</p><p></p><p>Maybe a different color of bands and the one or two band system would help with keeping all hands off the staph no milk quarters? It all comes down to a system that ipeovides exacting communication to every milker at every milking.</p><p></p><p>We use only dip cups and use the same .5% dip for pre and post for most of then year.</p></blockquote><p></p>
[QUOTE="J and L, post: 214904, member: 3494"] By IMM do you mean inter-mammary? I have used penn with some success-- BE VERY CAREFUL to use a fresh bottle and clean the rubber well--- the bad thing about using anything not in a sterile tube is that you can start a yeast problem without even knowing it... then she will flare periodically, antibiotics will seem to help but sometime later she will flare again. Eventually it will seem like "the bug" is immune to drugs-- and in reality the drugs are the problem because yeast is a "competetive" bug- other bacteria actually help keep it in check and when the other bugs are gone it can go wild, but usually it just causes the frustrating "few flakes." Yeast can be dealt with but it is a tough one to diagnose (who would think of it?) and needs a different culture medium. (Been there, caused that, learned from it lol ) :lol: We sample and freeze every cow that is treated and culture those that do not "cure". When we did the whole herd itwas through a program at our dairy plant. At the time it was about $1.50 for a full culture (staph, strep, ecoli). We sampled all the cows over 24 hours by doing a group at each milking. It's not too bad if you know how to set up for it. I am sure it would be more challenging to ID the cows in a regular parlor. We then followed up be culturing all fresh animals that reacted on the CMT for the next year. We had a few heifers show up with it. The vet though they got it from skin contact or flies, though I can't say I saw any evidence of those. We are currently on a program through our plant that cultures two tanks a month and reports back on levels of strep, staph, staph aureus and e-coli. All of our counts, except aureus are high, I believe mostly because we cannot leave the dip on long enough for a good kill. This this theory will be tested when we get into the new parlor. I believe that e-coli could do enough damage to cause scarring but it isn't typically a bacteria that lives in the cow. I suspect that cows that have repeat cultures for e-coli actually have weak sphincters and are being re-exposed. Maybe a different color of bands and the one or two band system would help with keeping all hands off the staph no milk quarters? It all comes down to a system that ipeovides exacting communication to every milker at every milking. We use only dip cups and use the same .5% dip for pre and post for most of then year. [/QUOTE]
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