University of Saskatchewan researcher studies the possibility of controlling mastitis by adding powdered mustard to cattle bedding
Mustard’s strong and bitter flavour makes it distinct from other condiments.
It’s nothing like mayonnaise and completely different from ketchup.
The compounds that give mustard its unique flavour are also useful in another way. The chemicals are anti-microbials, which kill some of the harmful bacteria and pathogens that make humans and animals sick.
It’s well known that mustard can kill E. coli bacteria in hamburger and dry sausages. But a University of Saskatchewan researcher is seeking an answer to a different question. Can mustard kill the bacteria that cause mastitis in dairy cattle?
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“That has never been (studied) to see if we can control environmental pathogens… for dairy cattle,” said Greg Penner, a professor in poultry and animal science at the U of S.
“We don’t know, for sure, if it will control the pathogens that are critical for mastitis. We know it can control similar organisms.”
Mastitis in cows is one of the most common diseases in the dairy industry. It causes an inflammation of the mammary gland, often related to an infection, leading to abnormal and decreased milk production.
Economists have tried to estimate the financial cost to the global dairy sector, but the impact of mastitis is likely in the billions.
Bacteria in dairy cow bedding is frequently a source of mastitis and farmers add products to the bedding to reduce the risk of infection.
“(Things) like hydrated lime, that are partially effective at controlling mastitis pathogens,” Penner said.
Adding ground mustard or mustard meal to the bedding might be another option for dairy farmers.
Mustard 21, an organization in Saskatoon that supports the development of new mustard varieties and new uses for mustard, has been promoting how mustard could be used in the food industry to control harmful bacteria.
“Mustard is a natural bio-fumigant, which is a characteristic that very few crops have,” said Rick Mitzel, executive director of Sask Mustard and chief executive officer of Mustard 21.
As of last August, there were 9.5 million cows in the U.S. dairy herd, a possible opportunity for mustard growers.
“That’s a significant market. We would need to grow significantly more mustard to get into that market,” Mitzel said.
But selling ground mustard to American dairies is likely a long way down the road. Before that happens, scientists like Penner need answers to basic questions.
University of Manitoba research, from the 2000s, found that mustard kills E. coli bacteria in hamburger meat and dried sausages. Mustard has compounds called glucosinolates and in the presence of water those compounds are converted to isothiocyanates, which are anti-microbial.
It’s uncertain if the compounds inside the mustard seed can perform a similar trick in a livestock barn. How much ground mustard would be needed to control the bacteria that cause mastitis?
“That’s what we had planned for the first work, some bench-scale work… to confirm we could inhibit mastitis pathogens,” Penner said.
Unfortunately, Penner has struggled to find funding for the research. Mustard growers are willing to invest, but other partners are needed.
In mid-January, the Saskatchewan government announced a $5.1 million investment for 28 livestock research projects. However, the mustard-mastitis project wasn’t on the list.
Sometimes, it takes two or three attempts to attract government support, Mitzel said.
It’s possible the mustard project will be successful, the next time around.
