5.2. Maximizing Defense by Customizing the Fence

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来自 University of Illinois at Urbana-Champaign 的课程

Sustainable Food Production Through Livestock Health Management

89 个评分

University of Illinois at Urbana-Champaign

Sustainable Food Production Through Livestock Health Management

89 个评分

Learn about the impact of infectious disease on sustainable animal-based food production by understanding the science of growth, immunity, and infection and by learning the problem-solving skills needed to advance animal health and food production through optimal management practices. There is a growing global need in agricultural production for a workforce that is capable of integrating knowledge of animal health and production with an understanding of consumer preferences in the context of economic reality, business efficiency, and ethical constraint. However, current evidence suggests that there is a growing shortage of people with the knowledge and problem-solving skills required to match the rapid advances being made in animal health, science, and food production. The results of this shortage are wide-ranging and could lead to challenges in food security and agricultural economic competitiveness in some countries. In this course we will explore the effect of infectious disease on sustainable animal-based food production. The content and learning outcomes of this new course will be designed to be relevant across different food production sectors (i.e., beef, dairy, poultry, and pigs). While the instructors will provide the participants with a strong scientific base for understanding the impact of infectious disease in animal-based food production, the emphasis of the material will be on practical problem-solving and will be directed towards equipping participants with a platform for developing the skills needed to contribute to sustainable food production.

从本节课中

Week 5: Our Role in Preventing Infectious Disease

This week we will be discussing the role of caregivers in managing, preventing, and controlling infectious disease in livestock-based production systems, and help you appreciate how an understanding of the prey-predator relationship can be used in the design of management strategies to offset physical, physiological, and psychological stress.

5.1. Building Defense by Building a Fence 9:31

5.2. Maximizing Defense by Customizing the Fence 8:34

5.3. Stress Biology: Caring for the Inside First 10:45

5.4. Behavior: The Window to Stress 6:18

5.5. Predators and Prey: The Origins of Stress 3:42

5.6. Thoughtful Management: The Foundation of Well-Being 5:42

5.7. Changing Stress Part 1: Movement 12:07

5.8. Changing Stress Part 2: Thermal 7:09

与讲师见面

Dr. Jim Lowe, DVM, MS, Dip ABVP (Food Animal)
Associate Professor
Integrated Food Animal Management Systems, College of Veterinary Medicine
Dr. Brian Aldridge, BVSc, MS, PhD, Dip ACVIM (Large Animal), MRCVS
Clinical Professor
Integrated Food Animal Management Systems, College of Veterinary Medicine

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It's remarkable actually that some of the most contagious diseases can even be

carried within human respiratory tract.

Foot and mouth disease virus for instance which Doctor Miller's going to be talking

about, that can be carried in a human respiratory tract.

And you can leave a farm with foot and

mouth disease, change all of your clothes, move to another farm.

And because the virus is not infecting you but

it's present in your respiratory tract you can breathe it out onto another farm.

So, that means that we have to design a biosecurity or biocontainment policy,

we have to really understand the biology of those infectious agents as well.

We have to know how that pathogen causes infection, so there's a really important

science underlying the biology of transmission of agents.

So we need to know how those agents are transmitted,

we need to know what the incubation period is as well.

Because very often there might be

animals that are contagious that don't show advert chemical signs.

For instance if you have influenza you might be contagious before you

show signs of sneezing and show signs of coughing.

So we have to know at what stage of the disease is the animal contagious.

That's true at the beginning of the disease and

that's true at the end of disease.

When does an infected animal become non contagious?

When can we take it from its isolation or

its quarantine facilities and place it back within the normal population?

We need to know about reservoirs are there diseased reservoirs,

is there a carrier state.

Some infectious agents hide in the body and they hide from the immune system and

don't produce any clinical disease at all in the animal.

There's one disease that's very common in our ruminant population

in the United States and the United Kingdom and it's called Johne's disease.

And it's produced by an agent called Mycobacterium paratuberculosis,

and those animals pick up that disease when they're young calves.

They can get it when they're older but

they're much more susceptible when they're young calves.

And it's transmitted fecal orally, it's transmitted by the feces

of an infected animal, and then a non infected animal has to ingest those feces.

So if you think about a young calf, when's that most likely to happen?

It's most likely to happen when they are seeking around their mother,

trying to nurse the teats or sniff around on the legs.

So if you have an infected mother, and a non infected calf, the most important

period of infection is in that newborn period in the first month or

first two months of life.

That agent is also transmitted in the colostrum and

in the milk, so even the newborn calf can pick up that agent in the milk.

So to design biosecurity or biocontainment policies and

procedures against Johne's disease, Mycobacterium paratuberculosis.

We have to understand that the dam, the mother, is the source of it very often,

and the important period of susceptibility is for the newborn calf.

So how would we do that?

What we do is maybe as soon as the calf is born is to take it away from its mother.

We can feed it milk from a non infected animal or take the milk, or colostrum,

from the mother and pasteurize it to try and kill the bacteria.

So there are lots of procedures that we can do, but we need to

know the biology of transmission and where the risk factors are.

And very often the cow might not be showing any clinical disease at all.

The cow might not have diarrhea, might not have weight loss, so

has no signs of that infection in the early stages but

still be a source of infection for the newborn calf.

So understand the biology of the infection is really,

really important, understanding the incubation period is very, very important.

Understanding that the mothers in that situation are the reservoirs, is a very,

very important element of biosecurity and designing good biosecurity and

biocontainment procedures.

Another mode of transmission, so we've talked about animal to animal contact.

We've talked about the people being a source of transmission,

movement of utensils, shared feeding equipment,

that could be a source of transmission of disease between different animals.

But interestingly, there are some diseases that are spread by fomites,

they're spread by even other animals.

So when we talk about biosecurity we want to think about,

are other animals spreading disease?

For instance, rodents, rats and mice can spread disease on poultry farms, so

rodent control becomes a very, very important element of that.

Wild birds can introduce disease into a poultry flock so

the control of access to wild birds for

instance with avian influenza is an important part of our disease control.

So stopping the movement of other animals onto premises by using perimeter fences

is very, very important in biosecurity procedures.

Particularly in some of those more contagious,

those more contagious infectious diseases.

You'll see when we have a national outbreak that there can be

a regional control of movement.

So during foot and mouth outbreaks in the United Kingdom,

we had areas in which no animals could move in and out of those areas.

So the government would, as it would draw a line around the whole region,

a whole set of farms that might be a county.

That might be several counties, that might be a whole state in the United States,

no animals could move in and out of there.

And a lot of our legislation, a lot of government protocols are designed

to stop the movement of contagious disease between different states.

Doctor Miller will be talking about that more near the end.

And what we like to do in some ways is to prevent disease and we've talked

about that many times and we'll keep on because it's such an important concept.

We'd much rather prevent disease and

infectious disease than we would treat infectious disease.

So what we've done we've adopted a HACCP approach,

we'll talk a little bit more about that in week six.

But the HACCP approach is an approach that's used to manage risk.

Now the HACCP approach which means hazard analysis and

critical control point isn't just confined to infectious disease.

It's used for the prevention of many risky activities,

health and safety for instance.

But we can use this same approach by looking at a premises,

looking at the risk of a particular disease on a particular group of animals.

So to do that, first of all, we need to do a risk analysis,

we need to look at all of the potential parts of the system which

form actually a risk, for contraction of that disease.

As we mentioned earlier the idea of a mother and

a calf, do we need to separate that calf, because that's the risk period.

So once we've done our risk analysis and risk assessment, so

there we know when the critical control points are.

Then the next stages are risk management, is then going in and implementing,

or designing procedures and processes which control

the potential for disease transmission at those critical control points.

But it only works, if we put it into action, so,

the last stage of our HACCP approach to bar security is risk communication.

So making sure that our personnel are well trained and

they appreciate and actually have ownership to the control of

the disease management that's on that particular premises.

So as we've mentioned week after week the people are the most

important part of our production system for disease control.

And for the health and well being of the animals.

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