Disinfection describes all measures carried out to reduce or eliminate the pressure of the disease-causing pathogens in the poultry premises.
Proper disinfection lowers the contamination up to 99%.
For disinfection to be effective, the process exercise must be done rapidly, thoroughly using correct equipment and chemicals while ensuring that all the target surfaces and environment is totally and adequately covered.
Quality of disinfection can be affected by water hardness, quality of cleaning process, quality and suitability of the disinfection and or correct dilution and application of the disinfectant.
Commonly used disinfectants
- Quaternary ammonium compounds (QAC),
- Aldehydes (Formaldehyde, Glutaraldehyde)
- Chlorine compounds (Sodium hypochlorite, Chlorine dioxide etc),
- Phenols and peroxygens (Hydrogen peroxide, paracetic acid).
- Combinations like Glutaraldehyde + QAC.
What factors determine the choice of a disinfectant?
The choice of a disinfectant for use in a poultry house depends on the cost, the disease agents present or targeted the level of organic matter present in the house and the active ingredients in the disinfectant.