A rigorous and effective cleaning and disinfection programme is essential to ensure effective reduction and in some instances elimination of viral, bacterial and fungal disease-causing micro-organisms.
Disease in poultry can result not only in direct losses due to dead birds, high mortality, but also in losses due to poor feed conversions and low weights. This phenomenon can show up as birds that are said to be stunted, runts or fail to thrive. The financial cost of these losses far outweighs the cost of implementing an effective cleaning and disinfection programme. Farmers need to be aware that when they practice the processes of cleaning and disinfection correctly, this can help reduce the need for more expensive disease control measures in particular antibiotic therapy.
The number of micro-organisms on the surfaces of poultry housing may be innumerable as they are known to multiply rapidly when conditions are favourable. Microorganisms will thrive in places where there is adequate moisture, time to multiply, suitable temperature and food in the form of dirt etc. The number of microorganisms must be reduced to an acceptable level during the cleaning and disinfection programme.
Attention to detail is important and the programme must be carefully adhered to in order to obtain the optimum result. The programme is divided into different stages and each one should be completed thoroughly before moving onto the next.
Contact a Capital Foods customer support person on +263 772 133 272/4 or customercare@capitalfoods.co.zw