Signs, symptoms and treatment of pig pasteurellosis, 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 bacillus. The pathogen was identified and described by Pasteur, in honor of him the disease was named.

Penetrating into the body, the bacillus reaches the lymph and begins to multiply actively. The toxins produced as a result of the vital activity of Pasteurella multicida increase the permeability of blood vessels, cause inflammation of the mucous membranes and lymph nodes. Most bacteria accumulate in the oxygen-rich lungs. The capillaries are damaged, septicemia, swelling of the subcutaneous tissue and intermuscular tissues are recorded. In severe forms of pasteurellosis, necrotic foci are formed in the lungs and other organs.

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

Note: 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 the disease

The factors provoking the epidemic are:

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

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

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

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

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:

• feverish condition;
• temperature rise - 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.

Allocate septic (hemorrhagic septicemia) and secondary forms of the disease. The septic form has the following flow forms:

1. Hyperacute. A rapid increase in signs of intoxication, a sharp rise in temperature, heart failure. The death of the animal within 1-3 days.
2. Sharp. Catarrhal symptoms - cough, mucus from the nose, cyanosis of the skin develops, shortness of breath. Death within 3-8 days. With timely treatment, the survival rate is up to 40%.
3. Subacute. In pigs, gastrointestinal disorders, diarrhea, pneumonia, cyanosis are observed.
4. Chronic. Over time, the temperature returns to normal. Pigs lose weight, 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 the infections suffered by the pig, it is often not possible to diagnose it on time. Most of the animals die within a week from the onset of the disease.

Diagnostic methods

It is difficult to diagnose the disease on one's 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 severe pain when pressed.

Diagnostics includes:

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

Sowing is carried out in laboratory conditions 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) proceed with a similar clinical picture.

Methods for the treatment of pig pasteurellosis

The first step in treatment is to isolate sick pigs and provide comfortable living conditions with an enhanced, balanced diet. For treatment are used:

1. Antipasterella serum. It is administered along with antibiotics to which pasteurella is susceptible.
2. Antibacterial drugs. Long-acting substances are used (dibiomycin, ekmonovocillin). Also used are antibiotics of a number of penicillins, tetracyclines, cephalosporins, sulfonamides.
3. Glucose or chloride solutions to restore water and electrolyte balance.
4. Vitamins.
5. Symptomatic therapy. To treat the developed cardiac disorders, Mildronate or other drugs are used.

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In severe cases, blood transfusions are used, for respiratory disorders - inhalation.

Quarantine measures are introduced that protect against the spread of infection:

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

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

Vaccine against disease

Vaccination helps prevent mass contamination of pigs. Piglets are vaccinated at the following times, making intramuscular injections:

• 12-15 days from birth, if the sow has no immunity;
• 30 days if the mother is vaccinated.

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

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

General preventive measures

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

• vaccination on time of 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;
• upon import - quarantine of animals;
• regular inspection;
• keeping pigs clean, regular removal of manure;
• refusal of surgical procedures on the farm (castration);
• exclusion of contact with animals from other farms, stray or wild individuals;
• destruction of rodents, insects - frequent spread of the disease;
• good nutrition to maintain immunity.

The best way to prevent any disease is vaccination and proper conditions of detention. The costs of vaccines against pasteurellosis are paid off by a healthy and vigorous livestock, a quality product. Do not forget that a person can also become infected with Pasteurella, so protecting the pigs will also help the farm staff stay healthy.