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Table 2 Descriptive results of the different cleaning and disinfection protocols carried out at 25 broiler houses and 21 pig nursery units

From: Limited association between disinfectant use and either antibiotic or disinfectant susceptibility of Escherichia coli in both poultry and pig husbandry

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)
  1. * Spraying was done by using an orchard sprinkler; F, formaldehyde; PA, peracetic acid; H2O2, hydrogen peroxide; QAC, quaternary ammonium compound (QACs are a large group of related compounds e.g. benzalkoniumchloride, didecyldimethylammoniumchloride); GA, glutaraldehyde