(精选)Antibiotics in Milk教学课件.pptVIP

* Antibiotics in Milk What are the food safety hazards? What are the food quality hazards? Are there other hazards? Antibiotics in Milk Food Safety Hazards Sensitivity and allergic reactions Bacterial resistance to antibitiotics Food Quality Hazards Inhibit bacterial activity in cheese/yoghurt Other Hazards Image/reputation Financial consequences Types of antibiotics Dry cow antibiotics Used at drying off Oil-based/high antibiotic concentration Last for approximately 56 days Milking cow antibiotics Used during lactation Water based/low antibiotic concentration Last for approximately 3 days Risk of antibiotic contamination of milk High High Low Fresh calvers Drying off Class Exercise How do antibiotics end up in milk bulk tanks? How problem occurs Fresh calvers – dry cow therapy Freshly dried off cows – accident Other antibiotics – foot treatment etc Weekend milking – change in milkers Hired labour Dump bucket/dump line Poor cow identification Antibiotics in milk- reasons why it happens Poor identification 40% Improper withholding times 23% Poor separation of cows 19% Class Exercise What steps can farmers take to prevent residues occurring in milk? Class Exercise What records are needed for treated cows? Records Whiteboard/blackboard Explanation of identification system Cow number and quarter treated Date time of treatment Legal Requirement to complete Animal Remedies Register Awareness Make sure all milkers are aware of what cows are treated by: Telling Writing details on a whiteboard Writing a note Do not assume that other milkers know or understand how the system works Dump Buckets Care with dump buckets/ dump lines Ensure bucket is big enough Make sure that dumplines are diverted from bulk tank. Dry Cows Check withdrawal period of antibiotic Make sure interval between calving drying off is longer than withdrawal period – or be sure milk is withheld after calving Clear long lasting identification mark Separate dry cows from milking cows Fresh