Pig pasteurellosis: signs, symptoms and treatment, prevention

Keeping pigs on farms in crowded conditions often leads to the rapid infection of the entire livestock with infectious diseases. One of the most dangerous diseases of pigs is pasteurellosis. A short incubation period, improper housing conditions, lack of vaccination and preventive protection can lead to the loss of a significant part of the pig population.

What is this disease

The disease is caused by an infectious agent - Pasteurella multicida. The pathogen was identified and described by Pasteur, and the disease was named after him.

Penetrating into the body, the stick reaches the lymph and begins to multiply actively.Toxins produced as a result of the vital activity of Pasteurella multicida increase vascular permeability, cause inflammation of the mucous and lymph nodes. Most bacteria accumulate in the lungs, which are rich in oxygen. Capillaries are damaged, septicemia, swelling of the subcutaneous tissue and intermuscular tissues are recorded. In severe forms of pasteurellosis, necrotic foci form in the lungs and other organs.

In pigs, multiple lesions of the body are recorded - changes in the joints, mucous membranes of the eyes, disorders of the gastrointestinal tract. The most severe forms develop in piglets, whose mortality is 75-100%. Mucus blocks the respiratory tract, pigs sneeze, cough, the infection spreads through the livestock, quickly transmitted from sick individuals to he althy ones.

Reference: pig pasteurellosis is characterized by seasonality, epidemics are usually recorded in early spring and autumn. The disease is common in the central part of Russia.

Sources and causes of disease

The factors provoking the epidemic are:

• crowding of pigs indoors;
• excessive air humidity;
• poorly chosen diet, lack of vitamins;
• improper maintenance - dirt in the pigsty, rare manure cleaning (up to 72 days the stick remains active in the manure);
• drop in immunity after vaccination against infectious diseases;
• weak livestock, low immunity in pigs.

Most often, pigs become infected from a sick individual that has appeared indoors. Other sources of infection are:

• carriers of the coli (many pigs show resistance - they do not get sick themselves, but can infect others);
• bloodsucking insects;
• rodents;
• other pets (rabbits, chickens);
• feed, water, soil, containing Pasteurella multicida;
• faeces of sick animals not removed from the pigsty.

Pigs can become infected by airborne droplets (they inhale air with the secretions of sick animals) and by eating contaminated food or water. Some pigs get an infection through the skin with insect bites or minor injuries. More often than others, pigs that have been ill with other infections and have lost their immunity suffer from pasteurellosis.

Symptoms and forms of the disease

The incubation period depends on the form and ranges from 1 to 14 days. The development of the disease in pigs can be detected by the following signs:

• febrile condition;
• rise in temperature - up to 41° and above;
• inflamed skin and mucous membranes of the eyes;
• signs of intoxication - shortness of breath, loss of appetite, lethargy;
• joint inflammation, swelling, soreness;
• mucus in the nasal passages, coughing, sneezing.

There are septic (hemorrhagic septicemia) and secondary forms of the disease. The septic view has the following flow patterns:

1. Super sharp. A rapid increase in signs of intoxication, a sharp rise in temperature, heart failure. The death of the animal within 1-3 days.
2. Spicy. Catarrhal signs - cough, mucus from the nose, cyanosis of the skin develops, shortness of breath. Death in 3-8 days. With timely treatment - survival up to 40%.
3. Subacute. Pigs have gastrointestinal disturbances, diarrhea, pneumonia, cyanosis.
4. Chronic. Over time, the temperature returns to normal. In pigs, weight falls, cough persists, and joint changes occur. The condition lasts up to 1.5-2 months, up to 70% of sick pigs die.

The secondary form develops after infections carried by the pig, it is often not possible to diagnose it in time. Most animals die within a week of the onset of the disease.

Diagnostic Methods

It is difficult to diagnose the disease on your own, only experienced pig breeders can do it. When squeezing the chest, bluish spots remain on the skin of pigs, which indicate capillary damage and congestion. Pigs experience sharp pain when pressed.

Diagnosis includes:

• study of the clinical picture;
• taking into account the epidemiological factor;
• isolation of the pathogen - by blood, mucus, pus from abscesses, cerebrospinal fluid.

Sowing is carried out in the laboratory using rabbits, mice, pigeons.Be sure to examine the corpses of dead animals to confirm pasteurellosis. It is important to differentiate the disease, since several infections (erysipelas, salmonellosis, anthrax) occur with a similar clinical picture.

Methods of treating pig pasteurellosis

The first step in treatment is to isolate sick pigs and provide a comfortable environment with enhanced balanced nutrition. For treatment use:

1. Anti-pasteurellous serum. It is administered along with antibiotics, to which Pasteurella is sensitive.
2. Antibacterial drugs. Substances of prolonged action are used (dibiomycin, ecmonovocillin). Antibiotics of a number of penicillins, tetracyclines, cephalosporins, sulfonamides are also used.
3. Glucose or chloride solutions to restore fluid and electrolyte balance.
4. Vitamins.
5. Symptomatic therapy. To treat developed cardiac disorders, use Mildronate or other drugs.

In severe cases, blood transfusions are used, and inhalations are used for respiratory disorders.

Quarantine measures are being introduced to protect against the spread of infection:

• isolation of contact pigs - import-export, walking is prohibited;
• vaccination against disease and prophylactic antibiotic therapy, especially for piglets;
• pigsty disinfection, regular cleaning;
• burning dead animals.

The quarantine center is closed after 14 days, if pasteurellosis has been stopped, no new cases appear.

Vaccine against disease

Vaccination helps to prevent mass infection of pigs. Piglets are vaccinated at the following times by intramuscular injections:

• 12-15th day from birth if the sow is not immune;
• 30 day if mother is vaccinated.

Re-vaccination against the disease is carried out after 35-40 days. To protect livestock from pasteurellosis, several types of vaccines have been developed, including associated ones (PPS, PPD against salmonellosis, cocci).

The effect of vaccination lasts up to six months, then the pigs are re-vaccinated to maintain immunity and prevent disease.

General preventive measures

Vaccines do not give a 100% guarantee against infection, although they protect pigs well from Pasteurella infection. Prevention measures against pasteurellosis:

• vaccination on time for all livestock;
• regular disinfection in rooms where sick pigs have appeared;
• in case of illness - compliance with quarantine measures;
• do not import animals from problem farms;
• when importing - placing animals in quarantine;
• regular inspection;
• keep pigs clean, regular manure removal;
• refusal of surgical procedures on the farm (castration);
• exclusion of contact with animals of other farms, stray or wild individuals;
• destruction of rodents, insects - frequent spreaders of the disease;
• complete nutrition to maintain immunity.

The best way to prevent any disease is vaccination and proper living conditions. The cost of vaccines against pasteurellosis pays off with a he althy and vigorous livestock, a quality product. Keep in mind that people can also become infected with Pasteurella, so protecting the pigs will help keep the farm staff he althy.

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