By Scout Nelson
A successful livestock vaccination program begins long before cattle enter the working facility. During the weaning season, producers invest significant time and money in protecting calves and mature cattle from respiratory and infectious diseases.
Paige Madison, SDSU Extension Livestock Production and Stewardship Field Specialist, highlighted management practices that help producers maintain vaccine quality and improve disease protection.
Before selecting vaccines, producers need to consider several important factors. Herd health history, the age of the animals, disease risks, vaccine type, and method of administration all influence vaccine decisions. For this reason, producers should work closely with their herd veterinarian to determine which products best fit their operation.
Understanding vaccine types
Vaccines used in cattle can be divided into several types. Inactivated or killed vaccines contain bacteria or viruses that are no longer able to grow or reproduce. Their structure allows the animal's immune system to recognize them and develop protection.
Subunit vaccines contain only selected parts of a bacteria or virus. Toxoid vaccines use inactivated toxins produced by disease-causing bacteria. Modified-live virus, or MLV, vaccines contain whole germs that have been changed so they can multiply in the animal without causing the disease.
Selecting the right vaccine
Choosing the proper vaccine is an important first step. Producers should follow their veterinarian's recommendations and check expiration dates before purchasing products. Buying only the number of doses needed can help prevent waste.
For MLV vaccines, smaller vials may be useful because they can be used within a shorter period after mixing. Products should always be used according to their labels.
Storing and transporting vaccines
Vaccines need proper temperature control from purchase through use. Producers should buy vaccines from trusted suppliers that maintain the recommended cold chain. During transportation, coolers can protect vaccines from heat and sunlight.
Most vaccines are stored between 35°F and 45°F, or 2°C and 7°C, unless the product label gives different instructions. Ice packs can help keep vaccines cool during hot weather. During cold weather, vaccines must be protected from freezing. Refrigerator temperatures should also be checked regularly.
Preparing equipment
Clean and organized equipment helps support proper vaccination. Syringes should be clean and rinsed, but internal parts should not be cleaned with soap or chemicals. Reusable syringes should be labeled for different vaccine types, such as killed and MLV products.
Always check the label for the correct dose and injection method, including subcutaneous or intramuscular use. The needle size and length should match the label instructions. Producers should have enough needles available and plan to replace needles at least every 10 cattle.
Handling vaccines during processing
Vaccines should remain protected from heat and direct sunlight while cattle are being processed. Producers should mix only enough vaccine for cattle that can be handled within 30 to 60 minutes.
MLV vaccines should be rehydrated one vial at a time or only as needed. A clean transfer needle and the manufacturer's supplied diluent should be used. A new needle should always be used to draw vaccine into a syringe, and used needles should never enter a vaccine bottle.
Needle-free systems and syringes connected to vaccine bottles also require care. Bottles and tubing should remain cool and shaded.
After vaccination
Unused mixed MLV vaccine should be discarded because it remains usable for only about one hour after reconstitution. Partial bottles of inactivated vaccine should also be discarded if they become contaminated.
Unused inactivated vaccines and unmixed MLV products should be returned to proper storage quickly. Syringes, transfer needles, and tubing should be cleaned according to manufacturer instructions. Equipment should be rinsed with distilled, boiling water inside and outside when appropriate.
Empty bottles, needles, and other containers should be disposed of according to product label directions.
Keeping good records
Accurate records are an important part of herd health and food safety. Records should include animal identification, processing date, procedures performed, product names and serial numbers, dose, administration method, and withdrawal dates.
Beef Quality Assurance recommendations call for keeping herd health records for at least two years from the date cattle are transferred or sold. Good records help producers make future herd health decisions and manage products that have withdrawal periods.
Photo Credit: istock-dusanpetkovic
Categories: South Dakota, Livestock, Beef Cattle, Dairy Cattle