Fact Sheet Written by:
Hilary M. Sullivan Extension Dairy Specialist
And Provided by:
New Mexico State University http://aces.nmsu.edu/pubs
Livestock producers are concerned with the environment in which they work and live. As part of that concern, they have a goal of minimizing the potential for spread of any diseases. A reality of the industry is that livestock die on the farm for a variety of reasons, including old age, injury, calving problems, exposure, metabolic problems or disease. These situations occur in spite of all the preventative measures taken by producers. Also, the recent ban on slaughter of downer cattle may increase the likelihood that animals will have to be disposed of on the farm. There are two important considerations when handling mortalities: to eliminate the risk of spreading disease to humans or healthy cattle; to ensure there is no negative environmental impact. Several methods can be utilized for the disposal of mortalities on a dairy farm. Regardless of which practice is used, promptness is key because improperly stored mortalities may be a disease source and attract rodents, birds, predators and flies, and produce offensive odors. Ideally, mortalities should be disposed of within 24 to 48 hours of death.
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