Table 2 Descriptive results of the different cleaning and disinfection protocols carried out at 25 broiler houses and 21 pig nursery units
Category | Step / Parameter | Broiler houses (%) | Pig nursery units (%) |
|---|---|---|---|
Cleaning | Dry cleaning | 100 | 14.3 |
Soaking (only water) | 92.0 | 76.2 | |
Cleaning with cleaning product | 92.0 | 95.2 | |
Rinsing | 100 | 85.7 | |
Disinfection | Disinfection responsible | ||
Farmer | 76.0 | 100 | |
Specialist contractor | 24.0 | 0 | |
Disinfectants | |||
1 disinfectant used | 80.0 | 100 | |
≥ 2 disinfectants used | 20.0 | 0 | |
Disinfection steps | |||
1 disinfection step | 84.0 | 100 | |
2 disinfection steps | 16.0 | 0 | |
Composition of the used disinfectant during disinfection | |||
QAC-GA | 44.0 | 81.0 | |
QAC-F-GA | 12.0 | 4.8 | |
F | 12.0 | 0 | |
PA-H2O2 | 8.0 | 9.5 | |
Other: | |||
Potassium peroxymonosulfate | 4 | 4.8 | |
Other combinations | 20 | 0 | |
Disinfection method | |||
Fogging | 16.0 | 4.8 | |
Spraying* | 56.0 | 0 | |
Foaming | 16.0 | 95.2 | |
Combined methods (≥ 2 disinfectants) | 12.0 | 0 | |
Disinfection frequency | |||
Every production round | 96.0 | 71.4 | |
Every ≥2 production rounds | 4.0 | 28.6 | |
Rinsing | 0 | 19.0 | |
Period | Vacancy (range): | 9.5 days (4–28) | 5.0 days (2–7) |
Dry cleaning (range) | 0.2 days (0–1) | 0 days | |
Wet cleaning (range) | 1.6 days (0–7) | 0.3 days (0–1) | |
Disinfection (range) | 4.6 days (1–21) | 1.0 days (0–3) |