How to do disinfection for rural farming? Detailed introduction to common disinfection methods

Nowadays, in rural chicken farms in our country, old diseases have not been eliminated, new diseases keep occurring and spreading, the proportion of mixed infections among diseases has increased, and the proportion of bacterial diseases has grown. Some poultry farms, on the one hand, try to control secondary or concurrent bacterial infections by increasing the types of vaccines (bacterins), immunization doses, and number of times, and on the other hand, by giving the chicken flock additional antibacterial drugs. As a result, the drug resistance of bacterial strains in the flock is strengthened, making it very difficult to select sensitive and effective drugs after disease onset. At the same time, it also kills beneficial microorganisms in the poultry body, causing dysbiosis of the flora and affecting poultry health and the expression of production levels. One important reason for this wasteful and passive situation is that disinfection work on poultry farms has not kept up. It can be said that disinfection work is a weak link in rural poultry disease prevention and control in our country. Doing scientific, economical and effective disinfection work is the main reliable method for controlling pathogens from entering poultry farms and eliminating pathogens present in poultry farms.

1. Poultry house disinfection

Modern poultry farming practice emphasizes the all-in, all-out rearing model. After one rearing cycle, in order to create a good environment for the next rearing cycle, thorough disinfection must be carried out.

1.1 First, carry out thorough sweeping and washing. Sweeping and washing must be meticulous and serious, and carried out in a certain order. Generally, sweep first and then wash; first the ceiling, then the walls, then the floor; from the far end of the poultry house to the door, first indoors and then outdoors, proceeding step by step without leaving any dead corners. After careful and thorough sweeping and washing, not only can 80%-90% of pathogens be removed, but the amount of organic matter such as feces can also be greatly reduced, which helps chemical disinfectants work. 1.2 After thorough washing is completed, carry out chemical disinfection. For empty-house disinfection, it is generally required to use 2-3 different types of disinfectants with different modes of action for 2-3 rounds of disinfection. Using only one round of disinfection or only one disinfectant will not be fully effective, because different pathogens have different sensitivities to different disinfectants.

For the first disinfection, alkaline disinfectants can be used, such as 1%-4% caustic soda or 10% lime milk, to whitewash the floor and walls. A caustic soda solution of appropriate concentration can also be used for spray disinfection. For the second disinfection, phenols or oxidants (peracetic acid) can be used for spray disinfection. For the third disinfection, use formaldehyde fumigation. Heating or oxidation methods can be used for fumigation. When using the oxidation method, first calculate the disinfection volume well: use 42 milliliters of formalin and 21 grams of potassium permanganate per cubic meter. For oxidation disinfection, close doors and windows, heat to 20°C, keep relative humidity above 70%, and let it act for 7-24 hours. 2. Disinfection with chickens present

Spray disinfection with chickens present is thorough and comprehensive. It can not only directly kill pathogenic microorganisms hidden in the chicken house environment, including in the air, but also directly kill pathogens retained on the body surface of chickens and in the superficial respiratory tract. It has a good preventive effect on Marek's disease, infectious bursal disease, and Newcastle disease, and also has a good control effect on bacterial diseases such as staphylococcosis, colibacillosis, salmonellosis, and mycoplasmosis. It is especially effective in preventing respiratory system diseases such as infectious rhinitis and mycoplasmosis. In addition, it can also settle dust, prevent heatstroke and reduce temperature, provide humidity, purify the air, improve the chicken house environment, and is also beneficial to the health of the keepers.

2.1 Method of disinfection with chickens present: the age for the first disinfection with chickens present should not be less than 7 days. After that, the timing of further disinfection can be determined according to the contamination situation in the poultry house. Generally, during the brooding period (before 42 days of age), perform it once a week; during the growing period, once every 7-10 days; for adult poultry, once every 10 days; and during disease outbreaks, once a day. After removing feces, also disinfect with poultry present once. The spray volume is calculated at about 15 milliliters per cubic meter, and doors and windows should be closed during the procedure.

2.2 Commonly used concentrations of disinfectants for disinfection with poultry present: benzalkonium bromide, 0.1%; peracetic acid, 0.2% during the brooding period and 0.3% for growing and adult poultry; sodium hypochlorite, 0.2%-0.3%; compound phenol (Jundudi), 1:300 during the brooding period and 1:250 for growing and adult poultry. 3. Drinking water disinfection

Drinking water disinfection is the killing of pathogenic microorganisms in drinking water outside the chicken's body, to prevent chickens from becoming infected with infectious diseases when drinking water and thereby causing spread. However, when chickens are sick, other drugs must be administered for it to be effective. Accurately control the disinfectant dose. Stop drinking water disinfection two days before and after vaccination of poultry with attenuated live vaccines. The method of drinking water disinfection is simple: prepare a diluted solution in advance in another container, then place it in a drinker or drinking trough for the chickens to drink. The most important thing is to choose a disinfectant that is effective, safe, non-toxic to chickens, free of side effects, and leaves no residue in chicken products. Commonly used disinfectants: bleaching powder, add 0.3-1.5 grams per 1,000 milliliters of drinking water, or add 6-10 grams of powder per cubic meter of water; peracetic acid (20%), add 1 milliliter per liter of water; potassium permanganate (0.1%), Baidusha (50%), for prevention add 0.5-1 milliliter per 10 kilograms of water, and 1-2 milliliters during disease onset. 4. Disinfection of tools and supplies on poultry farms

There are many tools and supplies on poultry farms. These tools and supplies differ in material and use, so the methods used are not all the same. Specific applications include work clothes exposed to ultraviolet lamps, tools fumigated with formalin, vehicles sprayed, egg trays soaked, and medical instruments autoclaved, etc.

For rural poultry farms, it is crucial to do a good job of disinfection, cut off the routes of disease spread, and create a good sanitary environment for poultry.