Poultry microorganisms cause diseases for poultry and they are found just about everywhere. While some poultry microorganisms are relatively harmless, other poultry microorganisms are dangerous as they are highly pathogenic.
However, poultry microorganisms are choosy in their targets. While some poultry microorganisms are highly lethal to one type of fowl, the same poultry microorganisms may be harmless to another. Whether harmless or lethal, the best way to fight fowl diseases is to treat every microorganism as harmful to the health of the fowl.
There are some specific terms that need to be learned regarding the process of eliminating the threat of poultry microorganisms. Sterilization is the destruction of fungi, bacteria, virus and all other poultry microorganisms, including all its reproductive and infective forms. Disinfection is the destruction of all the vegetative forms of the poultry microorganisms, though not destroying the spores. Sanitation is the reduction of the pathogenic poultry microorganisms such that their level of presence is not enough to be a threat to the fowls.
Most poultry farmers often have the mistaken notion that, because they are using disinfectants, they have already minimized the threat of poultry microorganisms. Unfortunately, the effect of disinfectants often varies depending on a number of factors. These factors are the type of surface upon which the disinfectant is to be used, the current cleanliness of the surface, the type of poultry microorganisms that are to be treated, the durability of the material of the surface to be disinfected, the time duration of the disinfectant treatment and the residual activities required.
Although there are many available disinfectant products in the market, disinfectant products most suited for controlling poultry organisms are those made from quaternary ammonium compounds, phenolics and aldehydes which are best for poultry house and halogens which are highly effective for use in watering systems and non-metallic equipment.
Additionally, it is important to remember that there are other significant considerations in applying disinfectants to control poultry microorganisms.
Disinfectant usually requires a certain amount of time to bond with the poultry microorganisms and destroy it. Therefore, in order to remove most, if not all traces of poultry microorganisms, it is important to allow for sufficient time to pass.
Some disinfectants are best for certain types of poultry microorganisms. Therefore, it is important to consider the type of disinfectant to use and inspect if it is suitable to the poultry microorganisms that are infecting the farm.
Disinfecting against poultry microorganisms is best done by separating the cleaning operation and the disinfecting operation. Usually, it is best to first do a thorough cleaning of the area infected by poultry microorganisms, then do a through wash with water after which you may then apply the disinfectants.
Applying the disinfectant in a warm solution is often more effective in destroying the poultry microorganisms present in the area. However, hot solutions may reduce the effects of the disinfectant.
To prevent the respreading of the poultry microorganisms, it is best that the area be allowed to dry before it is used again. The presence of water greatly increases the possibility of recontamination and spread of poultry diseases.
The selection of a proper disinfectant should also carry the consideration of the possible destructive effects of the disinfectant. One basic consideration is the possibility that they may damage the eggs. As disinfectants are primarily used to destroy biological poultry organisms, they pose a real threat to the other biological parts of a poultry farm.
Disinfectants may also have corrosive effects which usually damage metallic equipment, cause clogs in spray nozzles, and affect sensitive electronic and electrical equipment.
Once a proper disinfected environment as been established, it is necessary to remember that a sanitary, poultry microorganisms free environment can still be easily compromised. One of the greatest threats to the spread of poultry microorganisms are the people who work in the poultry farm. Therefore it is necessary to establish a disinfection and sanitation plan for the human personnel of the poultry farm as well.
A good disinfection plan needs to be well informed as poultry microorganisms are highly dependent on many factors, most important of which is the possible host. In these regard it is best to be informed about the animals you are using in your farm. One good resource is http://www.allyearroundbirds.com. They have many resources available as well as being suppliers of fowls and others.
