By properly sanitising feeding equipment, calf-raisers can limit the amount of bacteria their animals are exposed to.
Devin Hyde, calf and heifer specialist for Purina Animal Nutrition, urges calf-raisers to use these six steps developed by Don Sockett, of the University of Wisconsin Veterinary Diagnostics Lab, for sanitising feeding equipment.
• Rinse using warm, 90-degree F water.
• Soak in hot water, greater than 130 degrees F, with 1% chlorinated alkaline detergent.
• Wash water should be greater than 145 degrees F. Using a brush will help eliminate any other residue.
• Rinse using a cold water solution that contains 50 parts per million of chlorine dioxide.
• Dry by letting the equipment drain and dry completely before re-use to prevent the growth of bacteria.
• Final preparation of equipment should include spraying the inside and outside of calf equipment with a 50 parts per million chlorine dioxide solution two or less hours before the next use.
Cleaning shouldn’t stop with the milkfeeding equipment, Hyde emphasises. Calf starter and water buckets should also be cleaned on a regular basis.