Disease Outbreak

If you suspect any livestock disease, call the local veterinarian. Diseases may be provincially reportable or notifiable as outlined in The Animal Health Act or federally reportable as outlined in the Health of Animals Act and Reportable Diseases Regulations. Provincially reportable or notifiable diseases must be reported by a veterinarian to the Chief Veterinary Officer at 306-787-2150. Federally reportable diseases must be reported to a Canadian Food Inspection Agency (CFIA) district veterinarian.

In the case of a disease outbreak, the CFIA and/or the Saskatchewan Ministry of Agriculture may impose restrictions on the operation (e.g. livestock movement or feed deliveries). It is imperative that these directions are followed.

Preparing for and Responding to Emergencies where No Disease is Known

First responders responding to an emergency on a livestock operation should take precautions during and following the response. These can include, but are not limited to:

• Cleaning and disinfecting equipment, such as boots/shoes, clothing, vehicles and tools both on arrival and departure from the operation. For recommendations, review the cleaning and disinfecting section below.
• Washing hands and showering as soon as possible after leaving the operation.
• Avoiding visits to other agricultural operations with livestock for 72 hours after responding to an emergency on a livestock operation.

• This is sometimes unavoidable when responding to emergencies, and in those cases cleaning and disinfecting equipment and clothing, plus showering and wearing new/clean personal protective equipment (PPE), is crucial.

Preparing for and Responding to a Farm with a Known Livestock Disease

First responders responding to an emergency on a reportable or notifiable diseased farm must be aware of any requirements CFIA or the Saskatchewan Ministry of Agriculture may impose. These directions are to protect everyone involved and prevent the further spread of disease. These may include, but are not limited to:

• following strict biosecurity directions;
• wearing specific PPE;
• cleaning and disinfecting vehicles, tools and other equipment on and off the operation site; and
• quarantining or isolating for a period of time after responding to the emergency.

Livestock producers can take precautionary measures to minimize the risk of disease from entering their premises. These can include maintaining proper biosecurity practices such as wearing clean and appropriate PPE, setting up a quarantine space for new animals and cleaning and disinfecting facilities when animals are moving between operations.

Producers should inform any first responders entering their property that there is livestock on the premises and if there are extra steps they should take after leaving the property to prevent the spread of the disease. As a livestock producer it is always a good idea to have extra PPE on hand in case of an emergency.

Cleaning involves removing debris from the surface to allow for a disinfectant to come into direct contact with pathogens. Disinfecting involves destroying pathogens by the use of chemical compounds. First responders and producers can use the following to guide their cleaning and disinfecting protocols after response to an emergency on a livestock operation.

Cleaning is the first step in the process and can be done by completing the following steps:

1. Dry brush to remove matter. This step is extremely important and there should be minimal debris left on the equipment following dry cleaning.
2. After dry cleaning is completed, wet cleaning should be done. This is completed by using a detergent-water mixture and scrubbing thoroughly followed by a thorough rinse.
3. Allow all surfaces to dry completely and follow with disinfection.

Disinfection is meant to destroy pathogens. There are a variety of disinfectants with a range of effectiveness for different microorganisms. Some common ones include household bleach, oxidizing agents and betadine. These are effective in destroying the majority of pathogens. Always read the label for mixing instructions, contact time, required PPE and surfaces the product is safe to use on. When disinfectants are applied, they must remain wet and in contact with the entire surface for the duration of the prescribed contact time. For more information on types of disinfectants to use for different pathogens, view the table below.

(The Center for Food Security & Public Health, Iowa State University, 2025)

A. Generally, not effective against Pseudomonas (chronic mastitis)

B. High concentrations may be effective against prion diseases