This document discusses cleaning and disinfection procedures for poultry farms. It describes assessing the situation, removing equipment, dry and wet cleaning methods including soaking, washing and rinsing surfaces. Disinfection methods using various chemicals are outlined. The document also discusses evaluating cleaning efficacy through surface sampling, and fumigation of new litter bedding to kill vectors.

2. CLEANING AND DISINFECTION
Presented by:
IBTISAM KHALID
ROLL NO:
2019-PS-017
Presented to:
Dr. SHAHID MEHMOOD

3. CONTENTS
Assessing the situation.
Cleaning
Types of cleaning
Litter removal
Disinfection.
Evaluating the cleaning efficacy
fumigation

4. Assessing the situation
Assess the situation and identify the infectious agent.
Selection of the correct disinfectant.
Identify the equipments, fittings, ceiling, walls, floor, nest boxes and
cages.
Determine the exact surface area that we want to disinfect and clean.
It will determine that how much disinfectant, detergent and fogging
solution is required.

5. Removal of equipments
Feeders and drinkers are removed from the shed
before cleaning and disinfecting.
All the feed is removed from the feeders.

6. Cleaning
Cleaning is the removal of wastes such as dirt and infectious agents
that causes harmful effects for the upcoming birds.
Types of cleaning
dry cleaning
Wet cleaning

7. Dry cleaning
Dry cleaning is sweeping or blowing dust
and loose dirt off ceilings, light fixtures,
walls, cages, fans and air inlets.
Feed from all the feeders should be
removed

8. Litter removal
It is the removal of old waste litter.
All the visible organic matter is removed
from the farm.
Reasons
There will be less probability of diseases.
Less microbes.
The ammonia gas which is produced by
the last flock would be removed as soon
as the old litter is removed.

9. Wet cleaning
Wet cleaning is the process in which
liquid substances are used such as
water and disinfectants.
It is done in three steps:
Soaking
Washing
Rinsing

10. Steps for wet cleaning
Soaking:
Soak the heavily soiled areas such as floors.
Use sprayer to soak all the surface.
Soak until the dirt and manure has softened to the point that should be easily
removed.
Washing:
Wash every surface in the building especially walls, windows, ceilings and any
other surface where the dirt and dust may exist.
The detergents that are used have the pH 6-8.
Rinsing:
Rinsing is required immediately after washing for the removal of harmful residues
and to obtain a spotless building.

11. Disinfection
Disinfection is the process in which certain chemicals are used
to kill the disease causing vectors (pathogens, bacteria, viruses,
molds) and the chemicals which are used for disinfections are
called disinfectants.
Disinfects used in poultry farms:
Phenols
Iodophors
Formaldehydes
Hypo-chlorites (chlorine)
Natural disinfectants (CaCO3)

12. Process of disinfection
The disinfection is applied using foam to ensure
optimum contact time and coverage of all surfaces.
Clean and disinfect the floor drains.
Allow the foam to dry and the disinfection doesn’t
washed off.

13. Evaluating the cleaning efficacy
If the surface is dry, samples must be taken
from the floor, walls, ceilings and equipments.
Samples are not taken on the wet surface.This
is done by swap test.The areas which are still
contaminated should be disinfected again.
Check the disinfectants and detergents
whether they are effective against E-coli,
salmonella and pseudomonas-aeruginosa.
if these vectors would remain in the farm the
birds would not grow better and healthy like
other birds whether proper feed would be
given.

14. Fumigation
After new litter bedding the fumigation process is
needed for the killing of vectors in new litter
bedding.
Fumigation:
it is the process of disinfecting and purifying
an area with the fumes of certain chemicals.
chemicals used for fumigation:
Hydrogen peroxide.
KMnO4.
Formaldehyde gas.
The fumes are spreaded by the sprayer machine
and the shed is closed for 24 hours.

15. References
• https://www.alltech.com/blog/15-mamagment-tips-better-poultry-
performance-potential
• Author: Dr. Kayla Price
• https://smallfarms.cornell.edu/2014/04/cleaning-and-disinfecting-your-
poultry-house/
• Author: Michael J.Darre
• “Commercial Chicken Meat and Egg Production” (Fifth Edition)
Chapter No. 29; Page No. 556