Cattle breeding: Sanitary practices and perceptions

cattle educational activity well practices and perceptionsChapter 1 Introduction affrights be raised principal(prenominal)ly for meat and d var.y conjure up levy products in Mauritius. Cattle fosterage argon an inwrought component of modern agriculture. jibe to norms, safe f be of carnal origin must be free from pathogens and contaminants. on that point is a extremity to bring low the risk and if possible, eliminate it at the on the spring up stage. Cattle disorder compromise animal welf be, shrink productivity and poop overly stain military valet de chambre beings. sound conditions and perceptions in appals breeding levys are very moant to ensure a ameliorate wellness of the dismay and consumers of the products. The main reason for disease celebrateion and management for breeders is the succeed in productivity. Sanitary conditions are very crucial in the disease prevention and management.The wellness of the terrify and its environment, im s trait-lacedly cleaned and sanitized d mad treatment equipment, and workers who take out cow and come in affect with d naked ascrib able to a number of reasons could serve as sources of microbial befoulment of take out (Yirsaw A.W,2004). Contaminants in the get up of chemical resi referables are as well of concern to public. imperative the preventive of diet of animal origin at the primary employment stage in that respectfore involves every last(predicate) the measures (implemented at the farm or turnout unit level) necessary to ensure that these contaminants do non end up in animal products, or, if they do, that their levels do non exceed the maximum tolerable levels, notably the maximum residue limits and microbiological criteria set by Codex Alimentarius citizens committee (OIE, 2008). M all factors influence take out composition and hence the nature and copiousness of the microbial load. The conditions of raw draw return, in varyicular the well practi ces of farmers (e.g washing of take outing equipment and pre and post milking form of tea preparation), determine the contents in useful products and spoil microorganisms (lafarge V et al, 2004).Henceforth, this case study of dairy kine breeders, help in meeting the fol lowlying objectives of the project.The main objective of the study is to measure salubrious practices and perceptions in dairy cattle breeding farms.The specific objectives areTo valuate the sanitary milking practices in dairy cattle breeding farm through pre-milking pablum disinfection, foremilk rejection and post-milking teat disinfection.To investigate on sanitisation practices in dairy cattle breeding farm through practices of make clean and sanitizing milking equipment.To assess level of sensitiveness on mastitis and sanitary conditions at farmers working(a) place.To prise responses establish on survey questionnaire on sanitary practices and perceptions on dairy cattle breeding farms.Chapter 2 Lit erature ReviewEvolution of dairy cattle breedingMauritius is categorized as a net fodder importing country. The dairy production contributes negligibly to the countrys economy with only 2% local milk production (AREU, 2007). According to Milliken (1986), there were about 22,000 milch cattle in 1914, representing a little more than 50% of the total cattle herd at this time (Heera MK, 2008). however the number of cattle leave and farmers has been steadily declining over the geezerhood, leading to the current situation of only 7150 heads for 1758 breeders (CSO, 2008). Traditionally, the dairy industry in Mauritius was dominated by backyard producers, by and hulking women. But many an earliest(a)(prenominal) of them aban through with(p)d estate in the 1980s to take higher gainful jobs in the textile and c benthing manufacturing industry (Ackbarally N, 2009). Simultaneously the sanitary problems (number of complaints due to lack of sanitation) and diseases, poor management too draws for the decline.Food crisis in resemblance to dairy cattle rearingThe food crisis which has hit with alarming stronghold and force the planet over the past recent years has showed how defenseless net importing countries, like Mauritius, are over against such(prenominal) situation. The milk (UHT and powdered) import bill has change magnitude from Rs 975 M in 2001 to Rs 1.8 billion in 2007, representing a 85 per cent rise, while the import volume has remained unchanged (around 17,500 tonnes) (Anon, 2009a). Since the early(a)(a) 1980s milk consumption has grown more than 3 per centum per year in developing countries and is projected to grow even windy through 2020. Meat consumption has been growing about 5 share per year and is expected to grow 2.7% per year through 2020 compared to a low 0.6% per year in rich countries (Zessin K.H, 2002). Hence in response to the orbicular rising food prices and shortages, the government is implementing measures to foster local pro duction of milk and meat to mitigate, in short and medium term, the dependency of the country on trade food commodities. To stimulate dairy production, the government has introduced a bombardment of grants and loans to purchase equipment, import improved genetic breeds and acquire land for pasture (Ackbarally N, 2009).Importance of Sanitation in dairy cattle breeding farmSanitary condition is defined as the state of sanitation whereby sanitation is the nervous strainulation and application of measures designed to protect public wellness (wikipedia). The cattle breeding are often viewed as a lucrative opportunity. on that point are nevertheless a series of complications which may arise during such an event if proper hygienics and sanitation is not maintained. When it comes to sanitation at farm, it is closely linked with Food safety which is now universally acknowledge as a public health priority. There are a series of precaution that preempt be taken by farmers, well(p) at the first gear stage of the food chain, to optimise the food safety control of products of animal origin (OIE, 2006). This inevitably means controlling the health status of the animals from which food products are derived.World organization for animal health (OIE)In this age of globalisation, ensuring healthy, hazard-free food is one of the refer issues for inter study organisations working in this field. To this end, the World Organisation for Animal Health (OIE), the Food and gardening Organization of the United Nations (FAO), the World Health Organization (WHO) and the Codex Alimentarius rush (CAC) work closely together, each in its area of competence (OIE, 2008). Since 2002, the OIE has had duty for animal production food safety. The renewed splendour conferred by the Sanitary and Phytosanitary measures (SPS Agreement) to the OIE and to WHO/FAO has spurred the interest of countries around the globe (Zessin K.H, 2002).Preliminary environmental reportCattle rearing do sustai n certain direct and indirect doctors on the environment which require special attention while setting up a farm. Those impacts are intimatelyly associated with solid and liquid waste originating from the farm such as wastewater from cleaning activities, urine, and manure. Other problems such olfactory modality nuisance and flies nuisance are not to be omitted. In case the farm is near residential areas, consultation with neighbours and all other bodies who are likely to be affected by the farm is compulsory. According to Environmental Protection Act 2002, inventory rearing on a scale of up to 20 heads require a Preliminary Environmental Report in which all the environmental and socio-economic parameters are addressed and their impacts are identified and taken into account in the project design (Anon, 2009b). dairy farm cattle breedingThere are mainly three types of farms in Mauritius. These areSmall Scale farmsLocally cattle breeding are more of a family business. Cattle rearin g are carried out in a traditional manner in the backyard as a part time activity. The small cattle breeders also known as cowkeepers to the highest degreely live in the country side and they own on average out two to three lactating cows that are kept in enclosed spue(RATES, 2004). The level of inputs and management vary greatly among the farmers and they are unblockly low because of limited facilities and lack of financial resources. speciality Scale farmsMedium scale farm is quite similar to small scale farm. However they have slightly better management practices in terms of inputs (e.g. better hanging system) and modern techniques are applied e.g. use of milking machine ( Ackbarally N, 2009). mammoth Scale farmsPresently there are two private farms that is to say Golden Cream Dairy farm ltd at Salazie and SKC Surat Co Ltd at Rose-Belle who are operating at large scale for commercial milk production. Another type of large scale farms which have nigh ceased to personify is the government activity Dairy farm. In the past there were three Government dairy farms that would keep around 200 head of cattle. Richelieu Livestock genteelness Station (RLPU) has been converted into a quarantine station and recently the volar Livestock Breeding Station has been closed. Presently there exists only the Curepipe farm animal Research station where other species of store are also reared with the main objective to carry out research and development activities in livestock production and training for the benefit of farmers.Guiding objective for good dairy farming practiceThe guiding objective for good dairy farming practice is that milk should be produce on-farm from healthy animals chthonian by and large accepted conditions. This is achieved by applying good agricultural practice in the quintette areas.Health ManagementCows that produce milk need to be healthy and an effective health care programme should be in place. Animal health care includes assorted veter inary treatments given to the animals for early detection of diseases, prevention of disease spread among healthy animals, prevention of infection of zoonoses and to ensure traceability (FAO/IDF, 2004). It is important to have strict control of any animal introductions to prevent the movement of the infectious diseases onto the farm. Sick animals are liable to be a major source of disease to healthy animals and hence need to be segregated to reduce the chances of diseases spreading. In case where animals are imported or brought from other local farms, they need to be kept in isolation from the existing herd for about 30 days. This is done again to prevent defilement of existing herds by parasites and pathogens (AREU, 2004). Other activities such as vaccination and deworming schedules, hoof management and routine health assessment form part of a good Health Management.Guidelines to be surveyed for effective admit of cowsDairy ho utilize systems have a substantial impact on the o verall health and longevity of dairy cattle (Barberg A.E et al, 2007). In addition to keeping animals healthy, a critical part of husban ironic is also to make sure they are kept visibly clean. It is of particular importance, to reduce the possibility of contamination of the food, for milking animals and for animals destined for slaughter not to have corruptive outer coats. A major influence on the cleanliness of the animals is the type of housing, the substantive utilise as bedding and the underfoot conditions if the animals are kept exterior (A M Johnston, 2000). Where cows are kept indoors it is important that adequate and adequate builds be provided if the cows are to be fully productive. uncorrupted dairy farm buildings are extremely important in considering any of the hygienic aspects of milk exceedling (WHO, 1962). The design of the housing system is also important so that there is adequate space and facilities to optimize feeding, array of manure, cleaning, washing, artificial insemination.The housing system plunder be either loose or tied system with adequate space and facilities to optimize feeding, order of battle of manure, cleaning, washing, artificial insemination and milking (AREU, 2007).LayoutThe general layout of a dairy farm should be tally to the number and category of animals to be house. The cowhouse is a specialized building which should be carefully designed and constructed so as to provide prosperous and healthy housing for the cows and at the same time to alter them to be milked in clean conditions. Housing must be managed hygienically to avoid soiling of animal. A standing of 1.5m long has been found close to suitable to change cows to lie clean, but with the smaller breeds of cow 1.4m or less may be sufficient (WHO, 1962). Moreover it should be free of obstruction and hazards dead ends, and steep and slippery pathways should be avoided. It should be resistant to adverse weather conditions and consequences thereof espe cially cyclones, unseasonal change do cold or heat stress (FAO/IDF, 2004). The windows should be fitted with hinged shutters to be utilise in case of cyclonic conditions.FloorThe floor should be non-slippery to calumniate slipping and bruising due to rough uneven floors. Unsuitable floors may inhibit mounting or lead to injuries during mating. The floor should be quite sloping 10 cm above surrounding ground to enable drainage of urine in a supply leading to a suitable point of disposal as required by the Sanitary Authority (AREU, 2007).WallPlastering of the wall to a height of at least 1.5m is recommended to prevent ac sourceulation of dirt, disease germs and to facilitate cleaning (WHO, 1962). cow barn should be provided with at least two doors, one opening on the feeding passage and the other one on the manure cum milking passage.Ventilation and lightingThe regular renewal of the air in a cowshed is essential for the maintenance of the health of the cows and prevention of co ntamination of milk (WHO, 1962). The cowshed should have sufficient openings to allow natural ventilation system and adequate sunlight. This will enable proper supply of new air to remove humidity, allow heat dissipation and prevent build-up of gases such as carbon dioxide, ammonia or slurry gases (FAO/IDF, 2004). Direct sunlight helps to keep the shed dry and would act as a germ killer.Water cedeWater supply plays an imminent role in maintaining a proper sanitary balance in breeding farms. Besides being employ for alcoholism use, efficient water supply helps in cleaning and other activities leading to part of proper sanitation. The cow needs a lot of water (up to 50L daily) to be able to produce saliva for rumination and milk production. It is best to allow the animal continuous access to gigantic fresh and clean water (AREU, 2004). Water is an obvious capableness source of pathogens because it can contain nutrients from feed or manure and be contaminate with pathogens, th ereby serving as a vehicle to contaminate or infect animals on consumption (CAST, 2004). E. coli 0157H7 is found jetly in water troughs on farms and feedlots and persists in these environments for as long as four months (Lejeune J.T et al, 2001). Water supplies should be clear and free of excrement (FAO/IDF, 2004).Feed ManagementFor healthy hold and proper product, reproduction and milk production, dairy cattle require a daily balanced diet. The feed contains nutrient namely carbohydrates, fat, proteins, minerals (e.g. calcium, phosphorus) and vitamins (A, D, E, K). Moreover, foodstuffs which are provide to animals must be free from some(prenominal) pathogens and undesirable residues. Since Mauritius is mainly base on a zero-grazing system, breeders have to make provision for forage based on a cut-and-carry fodder system. The source of forages varies among breeders they are put in from kail Cane Estates or along roadsides, fallow lands, riverbanks, and state lands or veggie fields (Heera M.K, 2008). Withholding periods should be applied to forage crops if they have been enured with agricultural chemical, prior to use as feed.Control storehouse conditions of feedThe different control measures in relation to feedstuffs and its storage are as followsFeeds intended for different species should be separated. No animal material should be included in dairy cattle feed rations.Appropriate storage conditions should be ensured to avoid feed contamination. It should be ensured that animals are not able to come into contact with contaminants in areas where these feed products are stored and mixed.Hay and dry feeds should be protected from a moist environment, silage and other fermented crops should be kept under hermetically sealed conditions(AREU,2004)Moldy feed should be rejected (FAO/IDF, 2004) feeding of any moldy stock feed to milking cows should be avoided. Particular care should be taken with wheat bran, silage, hay, bagasse, cotton seed cake as these c ontain poisonous fungal toxins that can be transferred to milk.Fungal mycotoxins may also be present in pasture. In New Zealand, the ingestion of saprophytic fungus containing the toxin, sporidesmin, causes the disease facial eczema with damage liver juncture, photosensitivity, decreased milk production and sometimes death (Ferraud C, 1995). Although the disease is uncommon in other temperate countries, it is important to realize that increased forage use carries the risk of an increased incidence of pasture borne mycotoxicoses. drawMilk plays an important role in our daily diet. Cows milk contains a unsubtle array of key nutrients that help support human health. It is an excellent source of protein, calcium, potassium and phosphorus. Apart from being a nutritional food, milk has a high water activity, moderate pH of 6.4 to 6.6 and ample supply of nutrients, making for an excellent medium for microbial growth. There is wide spectrum of bacterium present in nature which can contam inate milk rendering it unsafe for human consumption or unfit for set ahead processing.Human pathogens known or likely to contaminate raw milkMicroorganisms are widely present in animals and in their environment. Disease in animals is inevitable on farms, no matter how good the husbandry (Johnston, 2000). The diseases that form the greatest threat to animals are ca apply by microorganisms that invade the body. Diseases could be infectious (of viral or bacterial origin), non-infectious (caused by parasites) or metabolic (caused by imbalanced diet). Specific infectious diseases are generally restricted to the large farms and metabolic diseases are more commonly seen in cattle be to small breeders (Sibartie D, 2001). Healthy dairy cattle are considered a source for several of the most important food borne human disease pathogens (Tauxe, 1997). Nontyphoidal Salmonella spp. and Campylobacter jejuni are considered important treats to food safety because of the enormous number of illnes s they cause. Cattle have been shown to carry Salmonella at rates as high as 64% (CAST, 2004). Listeria monocytogenes and Escherichia coli 0157H7 are priority pathogens because of the severity of symptoms associated with infection and because of the number of deaths that emit in give people. All of these pathogens are shed in cattle feces and can contaminate dairy farm premises including change integrity bulk tank milk (Ruegg P.L, 2003).Milk borne diseasesHuman-health threats from livestock come in two basic forms (i) zoonotic diseases, and (ii) food-borne illnesses. Zoonotic diseases are those that arise in animals but can be transmitted to humans. Potentially pandemic viruses, such as influenza, are the most newsworthy, but many others exist, including rabies, brucellosis and anthrax (FAO 2009).A joint FAO/WHO Expert Committee (1970) on milk hygiene classified milk-borne diseasesinfections of animals that can be transmitted to manPrimary importance Tuberculosis, Brucellosis, S treptoccocal infections, Staphyloccocal enterotoxin poisoning, Salmonellosis, Q fever.Lesser importance cowpox, Foot and mouth disease, Anthrax, Leptospirosis and Tick-borne encephalitisinfections primary to man that can be transmitted through milkTyphoid and paratyphoid fever fevers, Shigellosis, Cholera, Enteropathogenic Escherchia coli, Non-diarrhoeal diseases, Streptococcal infections, Staphylococcal food poisoning, Diphtheria, Tuberculosis, Enteroviruses and Viral hepatitis (Kamalam S, 2005)Outbreaks associated to milkWarnings to consumers about the risks of drinking raw milk have been stepped up over recent years because health professionals are trying to protect health and have seen a resurgence in milkborne diseases that had dropped dramatically with pasteurization, as raw milk has pay off trendy and its marketing has increased (Szwarc S, 2009).MastitisWorldwide, mastitis is the most common disease in dairy cattle (Tan et al, 2009). Mastitis is defined as an infection of th e handbag, caused by bacteria entering the tail assembly through the teat end. According to the US national mastitis council(1996) mastitis is an inflammation of the mammary gland in response to wounding for the purpose of destroying and neutralizing the infectious agents and to prepare the way for healing and return to normal function ( Fadlelmoula A.A, 2007). This results in physical, chemical and microbial changes in the milk. It can be caused by a variety of bacteria or even fungi, the most common in Mauritius being staph epidermidis (Sibartie D, 2001).Mastitis in dairy cattle represents a disease problem which is difficult to prevent or control in effect, since so many different workers have pointed out special instances which indicate that the susceptibility to mastitis manifested by related animals might have genetic basis conglomerate studies have given heritability estimates for mastitis resistance ranging from 0.05 to 0.38 (Warwick E J et al, 1979).Principles of mast itis controlWorldwide, farmers have achieved tremendous success in reducing the incidence of transmitted mastitis by adopting five basic principles of mastitis control (Ruegg P.L, 2003)Postmilking teat disinfectionUniversal dry cow antibiotic therapyAppropriate treatment of clinical casesCulling of chronically infected cowsRegular milking machine maintenanceSources of contamination of raw milkThere are several principal sources of contamination of milk. From the time the milk leaves the bagful, until it is dot into containers, everything with which it comes into contact is a potential source of more microorganisms.Within the udderHealthy UdderFor many years, it was believed that milk drawn directly from the udder of a healthy cow was a sterile fluid, that is, it contained no live microorganisms (Yirsaw A.W, 2004). In healthy cows, many microorganisms resides in the teat cistern, teat canal and teat apex. Natural flora within the udder of healthy animals is not considered to cont ribute significantly to the total poetry of microorganisms in the bulk milk, nor the potential increase in bacterial numbers during refrigerated storage (Murphy S.C et al, 2000). The first few streams of milk from each teat should be collected, separated, discarded. This flushes out the organisms that entered the teat through the teat opening (FSA, 2006).Unhealthy UdderIn cows having mastitis, the infected udders can shed lots of microorganisms into the milk. Selim and Culor (1997) found that Streptococci and coliforms are the most dominant isolated bacteria from milk followed by Staphylococcus spp (Yagoub S.O et al, 2005 Murphy S.C et al, 2000).Exterior of the udderUsually the microorganisms from the skin of the animals and the microorganisms from the environment where the cow is kept and milked cause contamination to the exterior of the udder. Common organisms associated with the bedding materials are staphylococci, streptococci, coliforms, spore formers, and other gram-negative organisms (Murphy et al, 2000 Elmoslemany A.M, 2009).Surface of milk handling and storage equipmentThe most important factor affecting the total bulk milk bacteria count is the cleanliness of the milking system. Utensils and equipment are known to be the greatest sources of contaminants. They may account for as much as 100,000 to billion organisms per milliliter (Murphy S.C et al, 2000). Pails, strainers, milking machines, cans, pipes bottles, and other equipment used for the handling of milk are sometimes not properly rinse and sanitized. Organisms survive in the cracks, corners, crevices, dents, scratches and other irregularities of the utensils. Such neglect affords mindl conditions for the growth of microorganisms before the utensils are being used again. Refrigeration is also essential to prevent or slow the growth of bacteria in raw milk.Sanitary practicesThe consumers are nowadays well conscious about food hygiene and they demand high standards of milk quality. Hence it is fundamental that breeders compliance the quality criteria of their product to satisfy the demand and to remain in competition. Milking performed under strict hygienic conditions, with strict attention to sanitary practices, will reduce the entry of microorganisms into the milk. Naturally the fewer the organisms that get into the milk, the fewer have a chance to grow.Personal hygiene of milk motorcoachAt all stages hygiene is necessary to prevent contamination of milk. This starts from the person first handling the milk that is the milker and all throughout its handling. It is the responsibility of the milker to follow strict level of personal hygiene to prevent direct contamination of the milk.Personal hygiene of milk handler includes the following (CAC, 2004)The milker should be in good health those with an open wound or wo(e) from any skin disease or any other contagious disease should not come in contact with the milk. Any injury on turn over or forearms must be covered with a water-resistant bandage.He should possess a valid food handler certificate issued by Sanitary AuthorityEffective washing of hands and arms with proper means adequate clean water, soap, nail brush, and thenceforth drying hands and arms with a clean cloth or available paper towel.He should properly trim nails and must not offend ring or any other jewelry so as not to injure the udder or teats.Neat appearance eating away clean clothes, hair cap to cover hair.Smoking is not permitted in areas for milking, and milk storage (FSA, 2006).Pre-milking practicesA good milking technique is essential for the production of safe raw milk. Cleaning of teats before milking is important to remove both visible soiling (e.g. feces, bedding, mud, residual post milking disinfectant) and bacteria which could contaminate the milk. swear out with water gives the cleanest udder, teat and annexe. The water should be between 200C to 400C. Long hairs from the flank and udder should be removed regularly. The wet udder should be desiccate with paper towel which should be used only once to prevent the spread of bacteria and other pathogens to other cows. If paper towels are not available, sterilized cloth can be used but should be replaced regularly. Thorough washing and drying may be followed by treating with disinfectant (e.g. sodium hypochlorite solution or Dipal), an approved pre-dip solution which must be effectively removed before hand milking or cluster attachment. The use of predipping using iodine has demonstrated to reduce standard plate count and coliform counts in raw milk by five- and six-fold respectively as compared to other methods of premilking udder preparation (Galton et al, 1986). The overall reduction of microbial loads in raw milk through the use of predipping should result in reduced numbers of zoonotic pathogens. Predipping has been shown to reduce the risk of listeria monocytogenes in milk filters by almost four-fold (Ruegg, 2003).Foremilk rejectionBefore th e real milking can start each quarter should be inspected for physical/chemical/organoleptic abnormalities by checking the foremilk. The first milk should be spread on a dark surface, a foremilk cup or a dark tile. Abnormal milk shows discoloration, flakes, shreds, clots, blood floating policy and/or wateriness (Bonnier et al, 2004). If the milk shows such inform signs then the milk should be kept aside because of the risks to humans. The examination of milk must also be done before attaching milking units. Fore-milking assists early detection of mastitis removes potentially contaminated milk from the teat canal and stimulates milk let down. Cows with infected udder (mastitis) and those under treatment with antibiotics should be milked last and the contaminated milk disposed of properly (FSA, 2006).Post-milking practicesAfter fore-milking the milker will be aware if milk quality is satisfactory or not. If milk is free from warning signs, milking of the healthy udder can carried ou t for human consumption. To milk the cow clean, dry hand must be used and the whole hand should be used instead of only thumb and forefinger because the latter(prenominal) grip is considered bad for udder health and flow rate (Bonnier et al, 2004).Equipment used during milkingAs soon as milk comes out from the udder it gets into contact with the surface of the recipient vessel for example bucket/pail or aluminium can. Surfaces are usually metal, stainless steel, tinned steel or plastic and they should all be kept in good hygienic conditions. Nowadays Stainless Steel is used as the material of twirl for Dairy and Food processing equipments world over to achieve the most exact requirements for easy maintenance, sanitation, product preservation, corrosion resistance and to avoid health hazardous effects of aluminium and plastic (http//www.busiverse.com/dairyproducts). The design of milking equipment, where used, and cans, should ensure there are no crevices or recesses that can interf ere with proper cleaning (CAC, 2004).Chapter 3 MethodologyData collectionData collection was done by carrying out a questionnaire based survey. The questionnaire assessed the various sanitary practices and perceptions on the dairy farms. Desk study of recent reports on cattle breeding sphere was also conducted to get relevant information on the topic. Moreover key informants like the Agricultural Research Extension Unit situated at St Pierre and the Veterinary Service Division at Reduit were approached. An appointment was unyielding through contacts by email and phone call. After interviewing the concerned party, an idea of the current situation as concerned the cattle breeding of the livestock sector was obtained. The names, contact numbers and addresses of the dairy cattle breeders around the island were obtained. statistical data was obtained from the government website of central statistic division.Questionnaire designThe study was based on questionnaire survey among the dairy cattle breeders. While designing the questionnaire, the data collected was considered. The survey covered both management practices used on the farm and it was also composed of questions regarding beliefs and opinions about selected dairy breeding farm issues. The questionnaire consisted of different parts namely the sanitary condition of the cowshed, Pre-milking practices, post milking practices, and animal health. The types of questions used were mainly close ended type and only a few open ended.Sample sizeThe sampling population was the dairy cattle breeders in Mauritius. It is obvious that the whole population cannot be surveyed, thus a total of 26 breeders were randomly selected using random numbers from a sampling frame that included addresses of all dairy cattle breeders registered by AREU. The her