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AVT session 4: Cleaning, Disinfection & Biosecurity
- 2. Avian Influenza
is very easy to transmit…
Unless you decontaminate…
© 2014 Applied Veterinary
Technologies Europe AB
2
- 3. Poultry workers
can be infected very easy…
Some soaps when used
with water
Many household
detergents / cleaners
Disinfectants and
Chemicals
Unless they deactivate the virus by keeping themselves clean…
© 2014 Applied Veterinary
Technologies Europe AB
3
- 4. Viruses can be
gone with the wind…
Stop all traffic on – to –
from the farm
Park cars from responders
at least 300 meters away
from the farm against the
wind direction
Strict entrance control
Ban housing of workers
on the premises
© 2014 Applied Veterinary
Technologies Europe AB
4
- 5. Viruses are masters in escaping…
Red zone - immediately around
the IP – Restrict access only to
directly responders involved in
culling activities
Orange zone – accessing the Red
zone – Restrict only to Cleaning
& Disinfection staff
Yellow zone – Exclusion zone –
No access allowed
Green zone – Restricted area
dedicated for administration,
registration, staging and storage
for the operation
Unless you contain them…
© 2014 Applied Veterinary
Technologies Europe AB
5
- 6. Avian Influenza is a survivor…
Virus can survive:
Up to 4 days at 22oC
35 days at 4oC in poultry manure
> 30 days at 0oC in water
Several days in carcasses at room
temperature or up to 23 days if
refrigerated
… unless it’s destroyed by cleaning & disinfection
© 2014 Applied Veterinary
Technologies Europe AB
6
- 7. Decontamination
During an avian influenza outbreak, heavy contamination (
environment, people and equipment) occurs during:
Physical contact with infected animals and contaminated
materials
Culling
Carcass disposal
Cleaning & Disinfection
Handling manure, bedding, and debris from equipment
Transportation
Decontamination is the process of removing, destroying, or
reducing the activity of unwanted contaminants such as
bacteria, fungus, and viruses
Decontamination of personnel, equipment and materials is
necessary to keep the virus from spreading to other locations
© 2014 Applied Veterinary
Technologies Europe AB
7
- 8. Why decontaminate?
To stop viruses from spreading
To prevent human infections
To prevent reintroduction of
infections
To maintain biosecurity at farms
and live bird markets
To allow for safe repopulation
© 2014 Applied Veterinary
Technologies Europe AB
8
- 9. Decontamination in 3 steps
1. Stop virus reproduction
2. Cleaning
3. Disinfection
© 2014 Applied Veterinary
Technologies Europe AB
9
- 10. Step 1
Reduce the virus load
• Soak bird carcasses directly
after culling with disinfectant
or soapy water
• Close down the house and wait
24 hours before removal of the
carcasses
• Prevent the infection to be
transmitted by rodents: begin
pest control program
© 2014 Applied Veterinary
Technologies Europe AB
10
- 11. Step 2
Cleaning
• Wet cleaning reduces the risk of aerosolization of virus
• Use a detergent and low pressure washer (if available)
and thoroughly soak
− Ceilings
− Walls
− Floors
− Nest boxes
− Feeders
− Fans and other equipment
• Allow 10 minutes for detergent to penetrate and then
scrub everything accessible with a scrub brush
© 2014 Applied Veterinary
Technologies Europe AB
11
- 12. Step 2
Cleaning
Clean first before you disinfect:
Organic material such as
excrement or dirt absorbs
disinfectants and makes them
less effective
Always work from the top down
Start at the ceilings, then the
rafters, then the walls (top to
bottom) and finally the floors
Wooden equipment is hard to
clean and disinfect
© 2014 Applied Veterinary
Technologies Europe AB
12
- 13. Always be alert!
Viruses survive well in water
Water can spread viruses through
ground water
Rinsing with water is not enough
Both detergents and disinfectants must
be used
© 2014 Applied Veterinary
Technologies Europe AB
13
- 14. Phase 3
Disinfection
Avian influenza virus is killed by:
Sunlight
Heat
Drying
Most soaps and disinfectants;
they destroy the envelope and
thus kill the virus
© 2014 Applied Veterinary
Technologies Europe AB
14
- 15. Disinfectants
Chemical Group Examples
Oxidizing agents Hydrogen Peroxide
Virkon®
Alcohols Isopropyl, Ethanol
Halogens Betadine (iodine)
Sodium hypochlorite
Phenolics Lysol
Tek-Trol
Quaternary Ammonium Roccal, Quatracide
Coal Tar Distillates Cresol and Cresolic Acid
Aldehydes Glutaral, Glutaraldehyde, Formaldehyde
© 2014 Applied Veterinary
Technologies Europe AB
15
- 16. Phase 3
Disinfecting
Virkon® is the most commonly used disinfection product
during outbreak situations
To electrical equipment like fans and other poultry
equipment, using a soaked cloth
To Spray all areas, including cages, floors, walls & ceilings,
barnyards, and paths
Allow the disinfectant to soak for at least 24 hours before
rinsing
© 2014 Applied Veterinary
Technologies Europe AB
16
- 17. VIRKON®
How to apply
Virkon ® is usually sold as a pinkish gray or
yellowish orange powder
The powder is mixed with water to form a
1 or 2% solution
The color is useful because the color fades
with time indicating that the disinfectant
needs to be replaced
© 2014 Applied Veterinary
Technologies Europe AB
17
- 19. The use of Lye,
Potash and lime water
Use sodium hydroxide (lye) or
potassium hydroxide (potash) to
turn carcass and other infected
organic materials into a sterile
aqueous solution
Disinfect village footpaths and roads
with calcium hydroxide (lime water)
Allow disinfectant to soak in for at
least 30 minutes
© 2014 Applied Veterinary
Technologies Europe AB
19
- 20. Related risks
Transportation
Transmission of the virus has been
strongly linked to transporting live birds,
contaminated dead birds or litter in
vehicles
Bird feces and litter are amongst the
biggest dangers for spreading the avian
influenza virus:
Disinfect cages and crates when moving
birds
Be sure to decontaminate all vehicles and
equipment!
© 2014 Applied Veterinary
Technologies Europe AB
20
- 21. The aftermath
Once the virus has been destroyed, the
manure and feed should be removed
down to a bare concrete floor.
If the floor is earthen, one inch or more of
soil should also be removed.
The manure should be buried at least 5
feet deep.
Manure can also be composted.
At least 90 days, depending on
conditions
Tightly cover with black polyethylene
sheets to prevent the entry of birds,
insects, and rodents
© 2014 Applied Veterinary
Technologies Europe AB
21
- 22. Recovery
Test the entire infected area and its equipment
for the occurrence of infections and repeat the
decontamination procedure every 7 days (both
cleaning and disinfecting) as long as clinical
testing on infections are positive
Sentinel birds may help to determine if
disinfection is complete
Repopulation should not occur until the
outbreak has been declared eradicated
OIE recommends waiting 21 days after removal
of last infected birds
© 2014 Applied Veterinary
Technologies Europe AB
22
- 23. Biosecurity
Biosecurity practices are followed to prevent the spread of disease,
including the creation and implementation of a biosecurity plan.
A biosecurity plan is a set of procedures that are followed during daily
operations to prevent the spread of disease at a worksite and should
include:
Prevention of AI
Detection of AI
Quarantine of AI infected birds and
materials
Control of AI outbreaks
Workers should follow the decontamination plan and cleaning and
disinfecting procedures in the site’s biosecurity plan to avoid carrying
the AI virus off their worksite.
© 2014 Applied Veterinary
Technologies Europe AB
23
- 24. Involve the staff
Be aware of the signs
Use posters
Be sure everyone involved in handling
poultry watches for signs of disease among
flock and/or unusual or suspect mortality
Notify the vet
If type or number of deaths is suspicious
(over 5%), notify local veterinary
authorities
Notify the community
While the veterinary authorities conduct
an outbreak investigation in the
surrounding area, notify the community of
the incident, especially neighbors, (family
of) staff members and suppliers
© 2014 Applied Veterinary
Technologies Europe AB
24
- 25. Biosecurity
on commercial poultry facilities
Isolation
Keep flocks separate from all other animals,
especially wild birds
Remove items that attract wild birds & pests
(standing water, weeds, spilled feed, etc.)
Control pests and predators that may spread disease
Traffic control
Signs should be posted at farm entrances to stop
casual visitors from entering the farm
No visitors should enter poultry houses without
prior arrangement with the farm manager
No visitors that have visited other chickens that day
should be allowed entry
Employees should not be shared between farms
© 2014 Applied Veterinary
Technologies Europe AB
25
- 26. Farm workers
Risks awareness
Actively involve poultry staff
Poultry workers should be trained and supervised in active bio security
Poultry workers should adhere to biosecurity principles such as
covering food & water and removing other attractants on the farm to
keep wild birds away
Poultry workers who have been in contact with wild birds (hunting) or
other animals on life markets should not be in contact with poultry on
the farm without cleaning and disinfecting themselves
Authorize one of the poultry workers to create/implement a biosecurity
improvement plan
© 2014 Applied Veterinary
Technologies Europe AB
26
- 27. Farm location
Avoidable risks
Poultry workers should not live in dorms at
the farm, the risks are simply too big that
they cause infections to enter the farm
Biosecurity is not enforceable in situations
where workers live their normal life in and
around their dorm:
No fruit trees or growing vegetables
No pets like cats and dogs
No unnecessary visitors to the farm
No laundry outside the dorm
© 2014 Applied Veterinary
Technologies Europe AB
27
- 28. Farm location
Avoidable risks
The farm needs to be free from bushes, trees,
and wheat. They create locations for birds to
rest, nest and feed.
Areas around feed mills become local dining
places for wild birds and rodents if spills are
not removed
Cranes feed themselves on feed rests and
insects in manure, especially around
fermentation facilities if not capped clean
© 2014 Applied Veterinary
Technologies Europe AB
28
- 30. Question and Answer
What’s on your mind?
30
30
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