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 sanitation 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 health of the bird.
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.
Most poultry producers have the impression that they are approaching a sterile condition because they use disinfectants, when they may only achieve a sanitized condition at the very best. The most important consideration to remember when striving for disease management is that "cleanliness is essential".
Proper cleaning removes the vast majority of all microbial organisms and is absolutely necessary before applying disinfectants. This applies to all areas of poultry production including hatchery, brooding facilities, poultry house, storage facilities or processing plants. The success of a 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, manure, broken eggs, etc. must be removed from the facility. This is followed by thorough cleaning using warm water and appropriate cleaning aides. Focus attention on selecting the proper detergent and thus producing the cleanest environment possible. Pay special attention to compensating for variations in water hardness, salinity and pH. A thorough rinsing with abundant quantities of potable water completes the cleaning process and removes most lingering residues of detergents, organic matter or microbial organisms. Only after the facilities have been thoroughly cleaned, will the surfaces be suitable for treatment with an appropriate disinfectant solution.
Not all disinfectants are suited for every situation. When selecting the disinfectant, carefully consider:
Careful attention can 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 the proper product and/or modify disease control practices.
In general, disinfectants can be divided into seven major categories. The various classes of
disinfectants are:
Several considerations must be remembered when using any disinfectant to
maximize its effectiveness. Some of these general considerations are:
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 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 are detected in the hatchery to come from detrimental chemicals, 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.
Prepared by Dr. Tom W. Smith, Emeritus Professor of Poultry Science, Mississippi State University
Last modified: Tuesday, 24-June-97.
URL: http://www.msstate.edu/dept/poultry/dissanit.htm
Mississippi State University is an equal opportunity institution.