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Diagnosis of mastitis in ewesĭiagnostic procedures for mastitis include clinical examination (swollen painful udder, or obvious teat lesions, abnormal milk, high rectal temperature, lameness not associated to lesions on the limbs), bacterial culture and screening of individual and /or bulk milk tank milk samples. Maedi-Visna virus (MVV) is a small ruminant lentivirus which can also cause mastitis ( Monleón et al., 1997). Nocardia spp has also been considered as an important pathogen, and is known to cause mastitis in goats ( Berriatua et al., 2001) Other pathogensĬontagious agalactia (caused by Mycoplasma spp.) can cause intense effects in small ruminants, greatly reduce milk yield, increase SCC, and should be considered a potential pathogen on farm where sub-clinical is endemic. Regular provision of clean bedding or turning the ewes and lambs out will minimise the risk ( Jones, 1991). In meat production systems, most cases of mastitis are acute and associated with Mannheimia haemolytica, which is a bacteria found in the throats of young lambs.Ĭoliform mastitis is caused by faecal contamination of the udder and this is prevalent in indoor lambing systems. are sporadic pathogens of ewe mastitis and are usually associated with inappropriate housing conditions or poor milking practices. The mammary gland will often have an asymmetrical appearance. It is usually detected when the ewe is examined at weaning or prior to mating in meat producing systems ( Jones, 1991). The teat is often swollen to two or three times the normal size, and may contain a hard core of pus. Single or multiple abscesses and pustules on the surface of the udder may be present. The initial swelling subsides, but varying amounts of udder tissue are permanently damaged, becoming hard and lumpy ( Jones, 1991).Ĭhronic mastitis develops from the acute form of the disease. Less severe forms of acute mastitis occur with various forms of secretions. It is prevented through good hygiene in the sheep shed (see Control and Prevention of Mastitis in Sheep section below). Acute and chronic mastitis in sheepĮwes in indoor lambing systems can be prone to coliform mastitis. aureus from dairy herds of sheep and goats due to public health concerns ( Contreras et al., 2007).ĬNS are mostly associated with sub-clinical mastitis in ewes and goats, although they can cause clinical disease (Gelasakis et al., 2015). Therefore it should be a high priority to eradicate S. aureus are capable of producing a heat-stable toxin which has the potential to withstand pasteurisation during milk processing. aureus from ovine mastitis cases and found a resistant rate of 48-87% against streptomycin, and 2-12% and 0-12 % against penicillin and ampicillin, respectively ( Lollai et al., 2008).Īlso S. Lollai and colleagues in Italy evaluated 1284 strains of S. aureus is strains have been recognised as an emerging threat to public health. In dairy sheep (and goat) flocks Staphylococcus aureus or coagulase-negative staphylococci (CNS) are the principle causes of clinical and sub-clinical mastitis, respectively.

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If the ewe survives an episode of clinical mastitis and the signs of illness disappear, any healing of the skin takes several weeks and often part or whole of the affected half may slough. The lambs may show signs of starvation.Įwes with lesions from Orf are high risk for clinical mastitis. The ewe looks sick, walks stiffly, has a high temperature and becomes isolated from the flock. The affected half may become red or purple and feels hot, but as the disease progresses becomes cold and clammy. However, these cases are very rare, and usually ewes with clinical mastitis have a swollen, painful udder, generally involving only one ‘half’. In some cases, the disease is so severe and rapid that no signs are observed and the animal is found dead. Most cases of clinical mastitis in sheep occur in the first week or between the third and fourth weeks of lactation. Good health status and good nutrition are key in minimizing mastitis and other infections. Mastitis can occur in both dairy ewes and in meat production systems.