Biosecurity measures are key to reducing the introduction and spread of disease. Cow Management speaks to Kersia UK’s area sales manager, Emma Kerrigan about hygiene practices that can protect cow health, productivity, and producers’ bottom line.
An improving sector
As a global 'farm to fork' cleaning and hygiene business working across the whole food supply chain, Kersia has experience of what ‘good biosecurity looks like’ in all farming sectors. While dairy is streets ahead in some areas, there are learnings from other sectors where it’s a given that biosecurity is a key focus central to a producer’s operation.
Working in the ruminant team, Emma believes effective biosecurity should be more than a tick box exercise – it’s about ingraining best practices throughout every operational function and every member of staff.
In the pig and poultry sectors biosecurity measures are rigorously regulated. Emma suggests that these stringent protocols are easier to implement in intensive systems because of the contained nature of the environment but stresses that the dairy sector is catching up.
“As productivity increases, many dairy producers have seen that it’s more cost effective to keep disease threats at bay rather than firefight.,” says Emma.
“It’s becoming more recognised that hygiene and vaccination go hand-in-hand. Most dairies have herd health plans in place, and biosecurity should be viewed as another strand of an overarching proactive approach rather than a way of reactively managing issues.”
Key consideration
When assessing and managing risks, it’s vital to consider two influencing factors. Firstly, producers should aim to prevent introducing new pathogens from outside the farm. External hazards include visitors, vehicles, bought in stock, waste and water, as well as pets and wildlife.
Secondly, producers must control the pathogens already inside the unit. Combatting internal contamination requires effective building management, such as adequate ventilation, a diligent approach to scraping out and vermin control. Equipment hygiene and animal management in terms of monitoring stocking densities, age groups, quarantine measures and management of deadstock also play a role.
Red flag
When it comes to essential protocols, Emma believes there is one non-negotiable that should be in place at every dairy unit.
“If I’m out visiting a producer for the first time, a huge red flag is the absence of a footdip at the entrance to the yard. This indicates they’re potentially exposed to unnecessary risks,” says Emma.
“The pinnacle of best practice would be every visitor signing a register to confirm they’ve used an Iodophor-based disinfectant footdip – that’s the gold standard.”
Time pressures
Staying on top of the multitude of risk factors can be problematic. Busy periods such as calving puts a strain on farm labour, while increased calf density can also lead to higher incidences of scours and respiratory disease.
Emma recounts her experience with a customer who calves 700 cows in a six-week block.
“He called me during a serious rotovirus outbreak. To get to grips with the disease we stripped everything right back,” says Emma.
“We looked at the calving area, from colostrum management to calving down pens, hygiene protocols with regards to colostrum collection, as well as navel dipping and individual calf pens and feeding.
“From this we then developed and implemented new protocol sheets and I delivered two days of staff training.
“Most people have good intentions, so training and regular audits can help staff do the right things consistently.”
Seasonal problems
This year much of the UK has experienced a notably dry spring. Heavy rainfall after a prolonged dry spell can cause outbreaks of E coli mastitis in herds using a borehole as its primary water supply.
“We commonly experience contamination in borewells under these circumstances, meaning the water supply will require treatment,” says Emma.
“The average incidence of clinical mastitis is 26 cases per 100 cows[1] but a contaminated water source will cause a dramatic spike, so vigilance is key to minimising disease transmission.
“I recommend producers are analysing water sampling every six months if they're on a borewell, and to monitor the source after a drought,” she adds.
The cleaning cycle
All dairy producers should follow seven steps in a cleaning and disinfection routine, particularly in calf rearing environments.
The stages cover an assessment of the animal’s health status, mucking out, cleaning with a foam detergent, rinsing and drying, disinfection, drying out and finally, preparing bedding.
Emma recommends biosecurity programmes that are simple to follow, yet effective when used as directed are the best approach.
“There’s a lot of common sense involved. However, when it comes to breaking the cycle of infection, understanding the cleaning process, correct chemical dilution rates and the difference between broad spectrum and targeted disinfectants is central,” she explains.
Effective cleaning can be achieved by using a suitable detergent such as a high-performance alkaline foam.
Again, there are principles to follow, this should be applied according the following four parameters; mechanical action to remove dirt, contact time, product concentration and water temperature.
This thorough cleaning process lowers the presence of organic matter, while the application of disinfection completes the action by lowering the microbial pressure to an acceptable level.
Know your enemy
“In any scenario it is critical that the right disinfectants are chosen to tackle the pathogens that are prevalent,” says Emma.
“The oocysts responsible for coccidiosis and cryptosporidium require a specially formulated Chlorocresol-based disinfectant that can target the tough outer shell of the parasites, for example.
“Whereas rotavirus is more effectively handled by an Iodophor-based disinfectant.”
When multiple diseases are present, a two-stage disinfection process may be necessary to tackle all potential threats effectively.
The role of audits
Kersia’s ruminants team frequently review dairy customer’s standard cleaning and hygiene protocols.
“When working with producers, I’ll conduct regular audits to identify areas for improvement. An audit typically includes checking for foot dips, visual evaluation of sheds, reviewing the bedding routine, taking swabs to assess disease challenges, and ensuring equipment is properly cleaned,” says Emma.
“This provides us with the information to make recommendations where cleaning protocols can be improved or where there are gaps in the current approach.
“I always strive to create practical protocols that work with the farmer’s existing practices, ensuring they are manageable but effective. Every business is different so it very much about the implementation a tailored solution.”
Ongoing support
Emma often delivers training via merchants and conferences to help showcase the bigger picture of biosecurity both in the UK and Europe. She believes there is a thirst for information from the dairy sector when it comes to improving performance and maximise the herd’s potential.
“It’s clear from the questions I get on-farm from farmers they are keen to up the ante on biosecurity. I’d like to think of our team as an essential tool in every producer's toolkit – we’re experts they can rely on, especially when problems arise,” she says.
“Biosecurity is so much more than the products you use, it’s about the protocols and approach day-to-day and how you tackle issues when they arise. That’s key to Kersia’s ethos – we are very people focused in our approach to biosecurity.
“When producers embed biosecurity into the culture of the business, it never fails to deliver.”
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