Cleaning & Disinfection of Poultry Farm pdf

Food and Agriculture Organization of the United Nations
Cleaning & Disinfection
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A
I Technical Unit

Food and Agriculture Organization of the United Nations
Objectives
By the end of this session, participants will be able to:
• Define farm decontamination - cleaning and
disinfection and explain what each accomplishes
• Describe different
g
rou
p
s of disinfectants
gp
• Describe the safe use of disinfectants and explain the
importance of PPE during cleaning and disinfection
importance

of

PPE

during

cleaning

and

disinfection
• Review the information on a disinfectant
by reading and interpretation of a products’ label
A
I Technical Unit

Food and Agriculture Organization of the United Nations
Cleaning and Disinfection = Decontamination
•
Cleaning and disinfection are key components of
•
Cleaning

and

disinfection

are

key

components

of

routine biosecurity in poultry farming
• Decontamination kills any disease organisms like:
virus
bacteria
bacteria
parasite
mold
mold
that might be present on a farm at the end of a
production cycle or after disease outbreak
production

cycle

or

after

disease

outbreak

A
I Technical Unit
• Decontamination allows for safe re-population of a farm
Food and Agriculture Organization of the United Nations
Exercise:
• The
q
uestions!
Exercise:
q
1
What is a poultry farm cleaning and how its done ?
1
.
What

is

a

poultry

farm

cleaning

and

how

its

done

?
2. What is a poultry farm disinfection and how its
done?
done?
3. How do you choose a disinfectant?
4
What are risks involved in using disinfectants and
4
.
What

are

risks

involved

in

using

disinfectants

and

how to avoid them?
• In your group discuss what do you know about the question
•
Record your key points on the flipchart
•
Record

your

key

points

on

the

flipchart
• Be prepared to present your answer to the group
•

Take about 10 minutes to complete this task
A
I Technical Unit
•
Take

about

10

minutes

to

complete

this

task
Food and Agriculture Organization of the United Nations
Survival of disease causing agents
in the environment
Disease agent Survival time
•
A
vian influenza Da
y
s to months
y
• IBD (Gumboro) Months

•
Coccidiosis
Months
Coccidiosis
Months
• Fowl Cholera Weeks
•
Coryza
Hours to days
Coryza
Hours

to

days
• Marek's Disease Months to years
•
Newcastle Disease
Days to months
•
Newcastle

Disease

Days

to

months
• Mycoplasma Hours to days

•
Salmonellosis (Pullorum)
Weeks
A
I Technical Unit
•
Salmonellosis

(Pullorum)

Weeks
Food and Agriculture Organization of the United Nations
What can kill disease agents?
 Detergents / soap
 Disinfectants

Sunlight

Sunlight
 Heat (direct flame or steam)
A
I Technical Unit
Q
Food and Agriculture Organization of the United Nations
Cleaning
The physical removal of foreign materials like:
- dust
- soil
- organic material such as: droppings, blood, secretions
which

p
rotect disease a
g
ents
pg
Remember!
A good cleaning job will remove 80% of disease agents
A

good

cleaning

job

will

remove

80%

of

disease

agents
A
I Technical Unit
Food and Agriculture Organization of the United Nations
Cleaning - is a two-step process

step 1. Dry cleaning
• Using a broom, brush, shovel, rag or compressed air
to remove dust, soil and dry organic material
R
e
m
e
m
be
r!
eebe
Dry cleaning should not be used for cleaning poultry
houses infected with air
-
born diseases such as: Avian
houses

infected

with

air
born

diseases

such

as:

Avian

Influenza or Newcastle it may cause aerosolization of the
virus and increase the risk of spreadin
g
the disease
A
I Technical Unit
g
Food and Agriculture Organization of the United Nations
step 2 Wet cleaning
step

2
.
Wet

cleaning
• Using detergent/soap and water
soak the area and scrub to remove remaining
soak

the

area

and

scrub

to

remove

remaining

organic material as well as dirt and grease
•
For washing you can use common detergent powder sold
•
For

washing

you

can

use

common

detergent

powder

sold

for cloth laundering – is cheap and effective
Wet cleaning reduces the risk of aerosolization of virus

A
I Technical Unit
Food and Agriculture Organization of the United Nations
Cleaning is improved with:
• Detergents / Soaps
•
Warm water
Warm

water
• Scrubbing
Bhi
•
B
rus
hi
ng
• Power washers
• Steamers
A
I Technical Unit
Food and Agriculture Organization of the United Nations
Remember!
• Disinfectants lose effectiveness during contact with
disease agents
disease

agents
• Organic materials such as manure, blood, dust or dirt
absorb disinfectants and makes them less effective

•
Oitil ttdi t
•
O
rgan
i
c ma
t
er
i
a
l
s pro
t
ec
t

di
sease agen
t
s
You must CLEAN properly before you disinfect!
A
I Technical Unit
You

must

CLEAN

properly

before

you

disinfect!
Q
Food and Agriculture Organization of the United Nations
Disinfection
• Disinfection might kill the remaining disease agents
left after cleanin
g
g
•
Disinfection is the least reliable step of biosecurity
Disinfection

is

the

least

reliable

step

of

biosecurity
,
depends on many factors such as:
•
the quality of cleaning
•
the

quality

of

cleaning
• the hardness of water
•
quality and suitability of disinfectant
•
quality

and

suitability

of

disinfectant
• correct dilution and application
A
I Technical Unit
Food and Agriculture Organization of the United Nations

What are Disinfectants?
Disinfectants are chemicals that
Slow disease agents activity multiplication and their growth
-
Slow

disease

agents

activity
,
multiplication

and

their

growth
or
- Kill disease agents
A
I Technical Unit
Food and Agriculture Organization of the United Nations
Common types of disinfectants
Disinfectants are di ided into se eral gro ps based on their
•
Disinfectants

are

di
v
ided

into

se
v
eral

gro
u
ps

based

on

their

chemical structure
Like:
• Halogens (iodophors and chlorines, halamid®, dettol®)
• Alcohols
• Oxidizing agents (hydrogen-peroxide, hyperox®, virkon®)
•Ph
e
n
o

l
s

(
f
e
nix
®,
Pr
op
h
y
l 7
5®)
eos(e
®, op y 5®)
• Aldehydes (glutheraldhyde – TH4®, formalin)
•
Quaternary ammonium compound (Timsen
® Medisep®
)
•
Quaternary

ammonium

compound

(Timsen
®

Medisep®
)
A
I Technical Unit
Q
Food and Agriculture Organization of the United Nations
Ch i th Ri ht Di i f t t
Ch
oos
i
ng
th
e
Ri
g
ht

Di
s
i
n
f
ec
t
an
t
The choice of disinfectant will de
p
end on the followin

g
:
pg
•Cost
•T
yp
e of disease a
g
ent/s to be destro
y
ed
yp g y
•
Amount of contamination by organic matters such as:
Amount

of

contamination

by

organic

matters

such

as:

droppings, blood and manure left in the poultry house
• Active ingredient
the chemical compound and concentration
that its
contained
A
I Technical Unit
ContCont
Food and Agriculture Organization of the United Nations
•
Dilution and Application rate
Dilution

and

Application

rate

will determine the proper concentration and application
rate of the mixed solution
rate

of

the

mixed

solution

(the correct quantity of disinfectant to be used)
• Contact time
the minimum contact time of the disinfectant with the
surface, to allow for killing of the disease agents
surface,

to

allow

for

killing

of

the

disease

agents
• Safety
To
p
eo
p
le, animals, e
q
ui

p
ment and the environment
A
I Technical Unit
pp qp
Food and Agriculture Organization of the United Nations
Reading the label of disinfectants
• Before using any disinfectant the label MUST be red
and understood
and

understood
.
Th lbl i l bl if ti
•
Th
e
l
a
b
e
l
g
i
ves you va
l
ua
bl
e
i

n
f
orma
ti
on.
A
I Technical Unit
Food and Agriculture Organization of the United Nations
Signal Heading
CAUTION or WARNING
Slightly toxic = S5
CAUTION

or

WARNING
-
Slightly

toxic

=

S5
POISON - Highly toxic = S6
DANGEROUS POISON
Extremely toxic = S7
A
I Technical Unit
DANGEROUS

POISON
-
Extremely

toxic

=

S7
Food and Agriculture Organization of the United Nations
Active Ingredient
A
I Technical Unit
Food and Agriculture Organization of the United Nations
D
irections

for

Use
Directions

for

Use
A
I Technical Unit
Food and Agriculture Organization of the United Nations
Safety Directions

A
I Technical Unit
Food and Agriculture Organization of the United Nations
First Aid
A
I Technical Unit
First

Aid

For additional information look at – www.MSDS.com
Food and Agriculture Organization of the United Nations
Reading the Label
•
Look at the labels provided
•
Look

at

the

labels

provided
Complete the questions
Product Name Active ingredient Rate of Mixing Toxicity Level
1
2
3

A
I Technical Unit
Q
Food and Agriculture Organization of the United Nations
Disinfectants are Dangerous !
• Disinfectants are dangerous chemicals = poisons
• We have to be careful when we use disinfectants
Disinfectants mi
g
ht cause
p
oisonin
g
:
gpg
–
Acute
(fast) toxicity with certain disinfectants may
Acute
(fast)

toxicity

with

certain

disinfectants

may

cause: dizziness, nausea and itchy eyes or skin
– Chronic (slow) toxicity may occur gradually over
many years may cause: permanent disability
A
I Technical Unit
many

years
,
may

cause:

permanent

disability

because the body has become very sensitive
Food and Agriculture Organization of the United Nations
How dangerous a disinfectant is?
Depends on:
• The type of substance and what it is made of
• The s
p
eed and the wa
y
it enters the bod
y

py y
•
The amount of substance that enters the body
•
The

amount

of

substance

that

enters

the

body
A
I Technical Unit