What are the prevention and treatment methods for bovine pasteurellosis?
Prevention and treatment methods for bovine pasteurellosis
(Agricultural Wealth Network) Bovine pasteurellosis is an infectious disease caused by Pasteurella, characterized by septicemia and hemorrhagic inflammation of tissues and organs, so it is also called bovine hemorrhagic
septicemia.
1 Symptoms: Affected cattle often develop inflammatory edema of the head, neck, throat and chest. Among the public, this disease is called bovine swollen neck, bovine rattling neck, lockjaw edema, etc. Bovine pasteurellosis is a common cattle disease that can occur in all four seasons, generally as sporadic cases or small-scale outbreaks.
2 Types: The incubation period of bovine pasteurellosis is generally 2 to 5 days. According to clinical symptoms, bovine pasteurellosis can be divided into three types: septicemic, edematous and pneumonic: ① Septicemic type: The affected cattle's body temperature rises to 41°C to 42°C, with listlessness, poor appetite and rapid heartbeat, and the cattle often die before the cause can be identified and treatment can be given; ② Edematous type: In addition to symptoms such as elevated body temperature, not eating and no rumination, the most obvious symptom is inflammatory edema in the head, neck, throat and other areas. The edema can also spread to the front chest, tongue and surrounding tissues. Affected cattle often lie down and cannot stand, have extreme difficulty breathing, and often die from suffocation as a result; ③ Pneumonic type: Affected cattle mainly show elevated body temperature and develop pleuropneumonia. The cattle have difficulty breathing, painful coughing, and often have mucopurulent nasal discharge flowing from the nostrils. Severely affected cattle have difficulty breathing, stretch the head and neck forward, and breathe with the mouth open. The pneumonic type has a longer course and often drags on for more than a week.
3 Prevention: For the prevention of bovine pasteurellosis, feeding and management should be strengthened to improve resistance. In places where bovine pasteurellosis frequently occurs, vaccination with bovine pasteurellosis vaccine should be maintained. After it is confirmed that cattle have bovine pasteurellosis, cattle in the village should also receive emergency preventive injection to prevent spread.
4 Treatment: Affected cattle can be treated with intravenous injection of sulfadiazine sodium, 2 times a day for 3 consecutive days. For severely affected cattle, while using sulfonamide drugs, intramuscular injection of penicillin potassium can be given, and intravenous injection of tetracycline combined with glucose injection also has a relatively good effect. In addition, the bedding straw, feces and other excreta of affected cattle contain large amounts of Pasteurella and can only be used after being piled up for fermentation. The stalls and surrounding environment of affected cattle should be disinfected with limewater or 3% Lysol solution. Affected cattle and dead bodies must be slaughtered or handled under the principle of preventing bacterial spread, internal organs should be deeply buried, cattle hides must be soaked in disinfectant solution before they can be sold, and beef must be cut into small pieces and cooked at high temperature on site before it can be eaten.
septicemia.
1 Symptoms: Affected cattle often develop inflammatory edema of the head, neck, throat and chest. Among the public, this disease is called bovine swollen neck, bovine rattling neck, lockjaw edema, etc. Bovine pasteurellosis is a common cattle disease that can occur in all four seasons, generally as sporadic cases or small-scale outbreaks.
2 Types: The incubation period of bovine pasteurellosis is generally 2 to 5 days. According to clinical symptoms, bovine pasteurellosis can be divided into three types: septicemic, edematous and pneumonic: ① Septicemic type: The affected cattle's body temperature rises to 41°C to 42°C, with listlessness, poor appetite and rapid heartbeat, and the cattle often die before the cause can be identified and treatment can be given; ② Edematous type: In addition to symptoms such as elevated body temperature, not eating and no rumination, the most obvious symptom is inflammatory edema in the head, neck, throat and other areas. The edema can also spread to the front chest, tongue and surrounding tissues. Affected cattle often lie down and cannot stand, have extreme difficulty breathing, and often die from suffocation as a result; ③ Pneumonic type: Affected cattle mainly show elevated body temperature and develop pleuropneumonia. The cattle have difficulty breathing, painful coughing, and often have mucopurulent nasal discharge flowing from the nostrils. Severely affected cattle have difficulty breathing, stretch the head and neck forward, and breathe with the mouth open. The pneumonic type has a longer course and often drags on for more than a week.
3 Prevention: For the prevention of bovine pasteurellosis, feeding and management should be strengthened to improve resistance. In places where bovine pasteurellosis frequently occurs, vaccination with bovine pasteurellosis vaccine should be maintained. After it is confirmed that cattle have bovine pasteurellosis, cattle in the village should also receive emergency preventive injection to prevent spread.
4 Treatment: Affected cattle can be treated with intravenous injection of sulfadiazine sodium, 2 times a day for 3 consecutive days. For severely affected cattle, while using sulfonamide drugs, intramuscular injection of penicillin potassium can be given, and intravenous injection of tetracycline combined with glucose injection also has a relatively good effect. In addition, the bedding straw, feces and other excreta of affected cattle contain large amounts of Pasteurella and can only be used after being piled up for fermentation. The stalls and surrounding environment of affected cattle should be disinfected with limewater or 3% Lysol solution. Affected cattle and dead bodies must be slaughtered or handled under the principle of preventing bacterial spread, internal organs should be deeply buried, cattle hides must be soaked in disinfectant solution before they can be sold, and beef must be cut into small pieces and cooked at high temperature on site before it can be eaten.