Cleaning and disinfection are key components of routine biosecurity in poultry farming.Decontamination kills any disease-causing organisms like: viruses, bacteria, parasites and mould that might be present on a farm at the end of a production cycle or after a disease outbreak production cycle . decontamination allows for safe re-population of a farm.
CLEANING : The physical removal of foreign materials like dust, soil and organic material such as: droppings, blood and secretion cleaning is a two step process
Dry cleaning :
Use a broom, brush, shovel, rag or compressed air to remove dust, soil and dry organic material. Dry cleaning should not be used for cleaning poultry houses infected with air-borne diseases such as Avian Influenza or Newcastle as it may cause aerosolization of the virus and increase the risk of spreading the disease.
Wet cleaning :
Using detergent/soap and water soak the area and scrub to remove remaining organic material as well as dirt and grease. For washing, common detergent powder sold for cloth laundering is cheap and effective.Wet cleaning reduces the risk of aerosolization of the virus.
CLEANING PROCEDURE :
A) Primary Cleaning: The actual process begins with primary or initial cleaning. Initial cleaning removes 80% of the dirt by pressure washing. Only water is necessary, soap solution rarely serve any purpose at this stage. Most soap will be neutralised by a large amount of dirt. After the majority of the dirt is washed away, then soap may be useful. Remember to use a filter mask that prevents inhaling the aerosol-mist.
C) Clean with pressure washer: When the soap has had time to work (typically 15 min), the soap and dissolved dirt have to be washed away with a pressure washer. Rinsing off the soap is not enough, high- pressure washing is necessary to remove the softened dirt. Make sure that all surfaces, corners and cracks are thoroughly cleaned. Start with the ceiling and systemically work your way from one end to the other. Feel with your fingers to be sure that the last of the greasy film is completely gone. If not, it must be rewashed. If the inside of the feeding pipe has to be cleaned, it may ease the work to use a cleaning head or nozzle which works its way through the pipe with the helps of the water pressure. Remember that working with a pressure washer constitutes a safety risk and regular breaks must be taken to decrease the risk of accident. Always use hearing protection, safety goggles, safety boots, and waterproof clothing of high quality while working with the pressure washer.
E) Remove puddles and dry: After the final rinse, puddles should be removed with broom or scraper. Remember to empty the drinkers throughly. Disinfection should follow relatively quickly after cleaning when surfaces and fixtures are reasonably dry to maximise the period of activity. The stable is not dry until a piece of clear plastic on the floor no longer forms condensation on the side against the concrete.
G)Cleaning of the personal room: The staff entry room is an important area since this is one of the primary places where efficient infection prevention is necessary. The room should be divided into an unclean and a clean zone, preferably with a partition wall or at least a small barrier. The sink must be sited for convenient hand washing and hand disinfection before handling work clothes. Remember to change towels every day or, at minimum, three times week. Ideally use disposable paper for hand drying. There should be separate cloths hooks in the unclean zone and in the clean zone. The entry room must be cleaned and disinfected at least once a week or at the least the floor, divider, and the sink should be cleaned. Use a recommended oxidising disinfectant.