Cleaning and Disinfectant

Sanitation: Cleaning and Disinfectants

Diseases and infections have always been a major concern to the poultry industry--especially in the hatchery. Fortunately, microbial contamination can be prevented and controlled using proper management practices and modern health products.
Microorganisms are everywhere! Some are relatively harmless while others are highly pathogenic. Some pose a lethal threat to one species of animal while remaining harmless to another species. Some organisms are easily destroyed while others are very difficult to eliminate. The moral is: Treat all microorganisms as if they are a severe threat to the chick's livelihood.
Understanding the terms used to describe microbial control is important when selecting the appropriate action for eliminating disease causing organisms. Three terms commonly used but often misunderstood are sterilization, disinfection, and sanitation.

• Sterilization - The destruction of all infective and reproductive forms of all microorganisms (bacteria, fungi, virus, etc.).
• Disinfection - The destruction of all vegetative forms of microorganisms. Spores are not destroyed.
• Sanitation - The reduction of pathogenic organism numbers to a level at which they do not pose a disease threat to their host.

Most hatchery personnel have the impression that they are approaching a sterile condition because they use disinfectants when "disinfecting" the facilities. In fact, they may only achieve a sanitized condition at the very best. The most important consideration to remember when striving for a sanitized hatchery is that cleanliness is essential.
Proper cleaning of facilities removes the vast majority of all organisms and must be used before application of disinfectants. This applies to all areas within the hatchery including floors, walls, setters, hatchers, trays, chick processing equipment, air and personnel. The success of a hatchery sanitation program is limited only by its weakest link.
It is extremely important to remove as much organic matter as practicable from surfaces to be disinfected. All debris including down, egg shells, droppings, tissue residues, etc. must be removed from the hatchery. This is followed by thorough cleaning using warm water and appropriate cleaning aides. Care is focused on selecting the proper detergent and thus producing the cleanest hatchery environment possible. Special attention is placed on compensating for variations in hardness, salinity and pH of the cleaning water. A thorough rinsing with abundant quantities of clean sanitized water completes the cleaning process and removes most lingering residues of detergents, organic matter or microbial organisms that can interfere with the effectiveness of a disinfectant.
Only after the facilities have been thoroughly cleaned are the surfaces treated with an appropriate disinfectant solution. Not all disinfectants are suited for every situation. When selecting the right disinfectant, carefully consider:

1. The type of surface being treated.
2. The cleanliness of the surface.
3. The type of organisms being treated.
4. The durability of the equipment/surface material.
5. Time limitations on treatment duration.
6. Residual activity requirements.

If the surface is free of organic matter and residual activity is not required, quaternary ammonium compounds and possibly halogen compounds can be used effectively. However, if surfaces are difficult to clean, residual activity is required or the contaminating organisms are difficult to destroy, then multiple phenolics or coal tar distillates may be needed.
Careful attention must assure that the disinfectant, if used as directed, meets requirements of the user. Be reasonable and don't expect the product to produce unattainable performance. Instead, select a different product or modify disease control practices.
In general, disinfectants can be divided into seven major categories. A more detailed summary of the basic attributes of each category of disinfectants is available later in this discussion as "General Characteristics of Disinfectants". The various classes of disinfectants are:

1. Alcohols
2. Halogens
3. Quaternary Ammonium Compounds
4. Phenolics
5. Coal Tar Distillates
6. Aldehydes
7. Oxidizing Agents

Although many disinfectants are available, those most suited for use in today's hatcheries include quaternary ammonium compounds, phenolics and aldehydes. However, each disinfectant is used only in appropriate locations for meeting the purposes for which it is designed.
Several considerations must be remembered when using any disinfectant to maximize its effectiveness. Some of these general considerations are:
Few disinfectants are effective instantaneously. Each requires a certain amount of time to bond with the microbe and exert a destructive influence. Allow adequate contact time (usually 30 minutes is sufficient) or select a different disinfectant.
When selecting disinfectants, consider their effectiveness on organisms that are of greatest concern. If a hatchery is experiencing problems with a certain viral disease, the disinfectant selected must be effective for destroying the specific organism causing the problem. Not all disinfectants are effective on all types or species of organisms.
In most situations it is advisable to clean and disinfect in two different operations that are separated with thorough water rinsing. Many cleaning/disinfecting producers promote their product based on ease and economy of use because they clean and disinfect in one operation. If these products are used, make sure that they satisfy all efficacy requirements demanded of other disinfectants.
The efficacy of disinfectant solutions is usually enhanced when applied in warm solutions rather that cold solutions. "Hot" solutions, however, may reduce disinfectant efficacy or promote a "cooked-on" condition for unremoved protein-rich residues.
When possible, allow all surfaces to dry thoroughly prior to reuse. Dryness helps prevent the reproduction, spread and transport of disease organisms. Although a surface is clean, it is more easily recontaminated with organisms if water remains on the surface.
A listing of important characteristics for the more commonly used disinfectants used by the poultry industry is shown in General Characteristics of Disinfectants.
It is important when selecting the best disinfectant to consider its effect upon the developing embryo and the hatchery environment. Embryos are in a very sensitive stage of development when the eggs enter the hatchery. They can be severely affected if subjected to chemical vapors, even if a sterile environment is provided.
It must be remembered that an egg is not produced in a sterile environment. Before it is laid, the egg is subjected to a series of microbial attacks that can reduce the embryo's potential to develop into a healthy, robust chick. The vent of the hen is probably the most contaminated area that an egg passes through. Poorly maintained nests can also distribute organisms to noninfected eggs. Fortunately, nature has provided several protective barriers for the embryo. Hatchery personnel must not conduct any procedure that interferes with the egg's natural defense. Producers must make every effort to collect and store eggs so that natural protections are not compromised.
Keeping egg shell surfaces dry is very important to prevent excessive microbial contamination and shell penetration. Without benefit of aqueous water the potentially dangerous microorganisms have little opportunity to invade the egg shell and infect the embryo. Sweating of eggs as they are moved from warm to cool environments must be prevented if sanitation programs are to be successful.
Embryos have the same requirements prior to pipping that the chicks have following hatching. They have the need for heat, moisture, and a high-quality source of air. They can be severely affected by harmful fumes originating from many chemicals often found in or near the hatchery. Although hatchability may not be affected, the quality of the chicks can be reduced. Whenever unusual odors from detrimental chemicals are detected in the hatchery, the product must be removed. This applies to all chemicals within the hatchery, including disinfectants. As an example, vapors produced by improper use of phenolic disinfectants can cause changes in egg proteins and impair hatchability and chick quality.
Improper selection or use of some disinfectants can damage or hinder the function of hatchery equipment. Many disinfectants are corrosive and damaging to equipment parts. Some disinfectants can clog and gum-up spray nozzles if added to the water used in humidifiers. It is possible that electronic control devices can also be severely damaged or destroyed after prolonged exposure to some disinfectants.
Select disinfectants wisely and always follow label directions for their safe use. Not only does management have the responsibility to maximize hatchability and chick quality, but also to provide a safe working environment for the hatchery personnel. Safety of the people working in the hatchery must never be sacrificed for cost or productive efficiency.
Assuming that a proper state of sanitation is achieved, it must be remembered that the status of disease-free surfaces can be compromised if facilities are not maintained properly. Hatchery personnel must be made aware that they can be a major source of reinfection by transporting of microorganisms on clothes, hands and attire. Since people are direct carriers of microbes, provisions must be made available at appropriate locations in the hatchery for the washing of hands and footwear. Laboratory coats and caps can significantly reduce the spread of microbial organisms. Restricting movement of hatchery personnel by assigning duties within specific areas can reduce the distribution of organisms throughout the hatchery.
The risk posed by disease causing organisms is a constant challenge to hatchery personnel. Always use control measures that have been proved effective rather than trusting visual cleanliness as an indicator of sanitation. A clean surface does not always indicate a disease-free state. Assuming so may be fatal to the chicks and the management program.

About Safety and Healthy in Hatchery

Classify Work Activities

1.        Cool Room Selection

1 .1 Temperature & Humidity

Avoid all direct blast of air on exposed eggs, we are keep the velocity of the re-circulation to a minimum, this is necessary to prevent dehydration of the eggs. If eggs are hold longer than 7 days, lower temperature are recommended.

Optimum Temperature (dry Bulb): 64-68⁰F – 18-20⁰C

Relative Humidity (%RH): 75-80%

 Are recording condition that at every hours.

1 .2 Protect tools

The lower temperatures in eggs storage the BohMing Company have given protect tools to guard against human dehydration and low risk accident.

The occupier duties in the eggs storage is stacking up of hatching eggs, protect tools on used is a Jacket and a pair of Boot.

1 .3 Disinfectant

Disinfectant use for prevent breeding of the Germ or Microbe

The method of disinfection application is critical. Always follow manufacturer’s recommendations. This ensures efficacy and safety during use. Many Hatcheries are using foaming techniques to increase the exposure time. Not all disinfectants have been formulated to be used with a foamer. The effectiveness of a sanitizer and disinfectant is influenced by the compatibility of the cleaner used with it. Standard operating procedure for bactericidal mixing, administration, and equipment sanitation must be instituted to prevent contamination of the human and environment.

1 .4 Cleaning

After making of stack up hatching eggs, must doing to clean up in eggs storage using the Disinfectant.

2.        Incubation

              2 .0 Definition

• Multi-stage incubation is where the machines are operated continuously, with eggs being set and transferred in the machine once or twice a week. Multi-stage incubation uses the heat generated by the eggs at the end of incubation to warm the eggs at the start of incubation.

• The alternative system is single-stage incubationwhere all the eggs within the incubator are at the same stage of development.

• The major advantages of multi-stage incubation are:

􀂾Lower operating costs due to heat output from older eggs in the incubator being used to warm the younger eggs.

􀂾Simplicity of operation.

2 .1 Procedure

 Cleaning and Maintenance

• Because multi-stage incubators operate continuously, it is difficult to properly clean, disinfect and carry out routine maintenance within the machines. For this reason it is important to programme a time when the multi-stage machines can be completely emptied of eggs.

• If a high incident of contaminated (exploding) eggs occurs it is good practice not to refill the machine until it is empty, to allow through cleaning and disinfection

Temperature

• The exact temperature programme used will depend on the temperature control characteristics of multi-stage machine, but the objective should be to maintain egg temperature within the guidelines given in the Incubation Temperature Advice Sheet^b.

• Typically multi-stage incubators will be operating at 37.4 – 37.5ºC (99.3 – 99.5ºF). However, the tunnel type of incubator will normally operate at cooler temperatures, typically 37.0 – 37.1ºC (98.5 – 98.8ºF).

• If eggs are being set into an empty multi-stage incubator (e.g. after cleaning and maintenance) and there are no end of incubation eggs present, then better results can be obtained if a higher temperature is used. The objective is to compensate for the lack of hot eggs in the setter. As a guide:

􀂾Day 1 –3 after first set: +0.4ºC (0.7ºF)

􀂾Day 2 – 6 after first set: +0.2ºC (0.4ºF)

􀂾Day 7 – 9 after first set: +0.1ºC (0.2ºF)

􀂾Day 10 onwards – normal multi-stage temperature.

Humidity

• The basic requirements for incubator humidity are given in the Measuring Egg Water Loss Advice Sheet^c.

Ventilation

• Ventilation is necessary to supply oxygen (O2) to the developing embryo and to remove carbon dioxide (CO2). The basic requirements for ventilation are give in the Incubator Ventilation Advice Sheet^d.

• In multi-stage machines the ventilation should be sufficient to keep the CO2 level below 0.3%. Do not over ventilate as this will result in problems of temperature and humidity control.

• Where air ventilation is the only method of cooling the incubator, then the level of ventilation must be determined by the machine temperature control system.

Turning

• Eggs should be turned hourly for at least the first 18 days of incubation.

• After day 18 the decision of whether to turn or not will depend on the impact of turning on airflow through the eggs and egg temperature and the machine design. In some machines (e.g. tunnel machines) it is possible to stop turning only eggs after day 18 of incubation and improve the airflow through the eggs. In some cases this has been found beneficial to hatch.

Safety Tools during Hatching

A process hatching day whereas many of quill will make risk for human, so whenever hatching day , take a safety first for body must do use the protect tool as safe as possible, kind of tool is ; a mask, overall, and boot.

3.        FUMIGATION

3 .1 Reason to make fumigation process

A transportation process with a high impact in technical result occurs directly after lay, in the laying nest. At the moment of lay, an egg is wet, warm and the shell is more or less fragile. After lay, the egg dries, cools down and the shell gets more rigid. Under influence of the cooling process, the egg content shrinks and a vacuum is formed, forcing an air stream into the egg. When microorganisms are present at the surface of the egg at this time, the risk of contamination of the eggs is obvious. Bacterial contamination has a detrimental effect on hatchability and chick quality. For this reason, eggs storage and Incubator must be kept as clean as possible.

3 .2 Procedure

Fumigation process must be looking the safety and healthy procedure. Two chemicals name Potassium permanganete and formalin to be mixing with radio 1:2  on the container are fire-prevention, and save gas formaldehyde around 20 minutes then throw in the under drain.

3 .3 Protect Tools

To prevent human risk during fumigation process, must be use the protect tool.

Kind of tools:

-goggles

-hand glove

-mask

-overall

-boot

-a warn sign box.

       4. Cleaning

                The Clean hatchery is very important to get surely human and Day Old chick (DOC) healthy. There are some kind of clean up the hatchery area and human safety protection during do things better.

-          Made a clean sweep the floor and hatchery upper deck

-          Swab or mop the floor with water and disinfectant on efficiently.

-          Use the boot, mask, and hand glove during cleaning.

-          Make it that every day.

5.        Vaccination

A process vaccination surely made when on hatching days. A vaccination process for Injection the Day old chick (DOC) whereas the kind of vaccine is Chick Newcastle Oil, IB (Infectious Bronchitis), and ND for prevent the DOC from zoological Infection.