Should I be concerned with Botulism?
Clostridium botulinum is a bacterium that produces one of the most potent classes of toxins known to man. The spores of these bacteria are widespread in the environment (soils in particular) but are dormant. Under anaerobic conditions and with the right nutrients, the spores can germinate and grow, releasing toxins.
Botulism toxicity on dairy, beef, and other livestock farms occurs via ingestion of the toxin. The potent neurotoxin impairs transmission of electrical impulses from nerve to muscle. Tongue weakness is a commonly associated symptom of botulism toxicosis. In most cattle, the tongue will retract into the mouth if it is pulled out to the side. In affected cattle, the tongue may lie limp after being pulled or only slowly retract. Jaw movement and muscle tone is also severely compromised. Cattle with botulism will also drool as a result of having a difficult time swallowing. Botulism toxicity is often first diagnosed as an animal with “downer cow syndrome.” When an outbreak occurs, it often affects multiple animals and at any stage of lactation. Animals also usually do not show signs of nervousness or apprehension, which eliminates diagnosis for listeriosis or milk fever. Death in cattle is often due to respiratory failure, dehydration, or complications of being down for prolonged periods of time. Cattle can recover from moderate exposures to botulinum toxin within 5 to 10 days.
To minimize the risk of botulinum toxicosis from baleage, wrap bales at the correct moisture content (50-60%) and store them in areas that will reduce damage to the plastic from the environment or from critters. Type C botulism toxicity is usually associated with decomposing carcasses. This can be a problem if a dead animal is accidentally baled in the baleage or dry haymaking process.
(Adapted from Botulism in Cattle by Dr. Limin Kung, Jr., Dept. of Animal & Food Sciences, University of Delaware, Newark)