Cleaning & Disinfection of Poultry Farm pdf

Food and Agriculture Organization of the United Nations Cleaning & Disinfection fP lt F o f P ou lt ry F arm YiS l Y on i S ega l FAO Consultant y oni.se g al @ fao.or g yg@g 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 [...]... Nations Disinfection • Disinfection might kill the remaining disease agents left after cleaning g • Disinfection is the least reliable step of biosecurity biosecurity, depends on many factors such as: • the quality of cleaning • the hardness of water • quality and suitability of disinfectant • correct dilution and application AI Technical Unit Food and Agriculture Organization of the United Nations... Medisep®) AI Technical Unit Q Food and Agriculture Organization of the United Nations Choosing th Ri ht Di i f t t Ch i the Right Disinfectant The choice of disinfectant will depend on the following: p g • Cost • Type of disease agent/s to be destroyed yp g y • Amount of contamination by organic matters such as: droppings, blood and manure left in the poultry house • Active ingredient the chemical compound... Cont AI Technical Unit Food and Agriculture Organization of the United Nations • Dilution and Application rate will determine the proper concentration and application 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 • Safety p p q p To people, animals,... become very sensitive AI Technical Unit 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 speed and the way it enters the body p y y • The amount of substance that enters the body AI Technical Unit Food and Agriculture Organization of the United Nations Absorption rate Scalp = 3.7 Forehead = 4.2 Ear =... toxic = S7 AI Technical Unit Food and Agriculture Organization of the United Nations Active Ingredient AI Technical Unit Food and Agriculture Organization of the United Nations Directions for Use AI Technical Unit Food and Agriculture Organization of the United Nations Safety Directions AI Technical Unit Food and Agriculture Organization of the United Nations First Aid For additional information look... Organization of the United Nations Protect Hands and Arms • Gloves that cover the forearms are the best • Make sure they are resistant to chemicals -PVC) • Turn base of glove over when spraying overhead AI Technical Unit Food and Agriculture Organization of the United Nations Body Protection • Overalls and gloves • Wide brim hat • Rubber boots NO AI Technical Unit Food and Agriculture Organization of the... Unit Food and Agriculture Organization of the United Nations Remember! - Always wash your hands and face with soap after spraying disinfectant -N Never eat or smoke when spraying di i f t t t k h i disinfectant AI Technical Unit Food and Agriculture Organization of the United Nations Exercise Identifying safety breaches In a moment, we will show you pictures of disinfection process • List any chemical... the environment AI Technical Unit Food and Agriculture Organization of the United Nations Reading the label of disinfectants • Before using any disinfectant the label MUST be red and understood understood • Th label gives you valuable i f The l b l i l bl information ti AI Technical Unit Food Signal Heading and Agriculture Organization of the United Nations CAUTION or WARNING POISON DANGEROUS POISON -... biological masks are not designed to p y p p filter chemical’s spray droplets and vapors AI Technical Unit Food and Agriculture Organization of the United Nations Eye Protection • C t i ti of th eyes can result f Contamination f the lt from: – drift, splash or spill of chemicals – rubbing eyes with contaminated h d or clothing bbi ith t i t d hands l thi • Ch i l absorbed th Chemical b b d through th eye... Organization of the United Nations Remember! • Disinfectants lose effectiveness during contact with disease agents • Organic materials such as manure, blood, dust or dirt absorb disinfectants and makes them less effective • Organic materials protect disease agents O i t i l t t di t You must CLEAN properly before you disinfect! AI Technical Unit Q Food and Agriculture Organization of the United Nations Disinfection . 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 •. 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 . 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