Disinfection is a very important part of chicken production. Its purpose is to eliminate pathogens. Chicken secretions, excreta and chicken excrement, blood and contaminated chicken sheds environmental equipment and keepers' work clothes, shoes, caps Etc. must be thoroughly disinfected. When disinfected, different disinfection methods and disinfecting drugs are used, and the resulting effects are also different. First, the choice of disinfection methods: The common disinfection methods are mainly mechanical removal method, physical disinfection method, chemical disinfection method and biological thermal disinfection method. In the production practice, the above four methods are often used in combination with the specific circumstances.
1, mechanical removal. This method is the first method used for disinfection, although it can not be used to directly kill pathogens, but it can make it reduce the number, while avoiding other methods of disinfection caused by dead dead face, which will help more thorough disinfection.
2, physical disinfection. Is the use of high temperature, sunlight, ultraviolet and other physical methods to eliminate pathogens, syringes, work clothes and other commonly used high-temperature cooking sterilization; litter, feeding utensils, equipment are exposed to sunlight disinfection.
3, chemical disinfection. It is one of the most applied researches in aquaculture production and its effect is more obvious. It mainly uses chemical drugs to kill pathogenic microorganisms or make them inactive.
4, biological heat disinfection. Mainly used for the harmless treatment of chicken manure, such as the accumulation of fermentation or the construction of biogas digesters, etc., so that fecal fermentation heat to kill pathogens to achieve the purpose of disinfection.
Second, the choice of chemical disinfectants. There are many kinds of disinfectants, and you should understand the active ingredients when purchasing them, and select the appropriate disinfectants according to the object of disinfection and the disinfecting method. Generally, you should choose broad spectrum, high efficiency, low toxicity, low cost, fast effect, and stable properties. And easy to use disinfectants. Commonly used disinfectants can be roughly divided into the following categories:
(1) In addition to killing bacteria, viruses and molds, phenolic disinfectants also kill a variety of parasite eggs. Commonly used to Su children, Ke Liao Lin, bacteria poisoning enemy, agricultural blessing, extermination and so on.
(2) Formalin has aldehydes, although its strong disinfectant, effective concentration can kill all viruses and bacteria, but due to strong irritation and carcinogenicity, the application has been greatly limited, used for fumigation in the housing.
(3) Strong alkalis are fire alkali, lime, and wood ash, and are used for the disinfection of chicken houses, food troughs, and sinks.
(4) Oxidizing agents include peracetic acid and potassium permanganate, which have high-efficiency quick-acting and broad-spectrum bactericidal action. 0.2-0.5% peracetic acid solution is mostly used for spray disinfection of chicken troughs, sinks, utensils, vehicles, floors, and walls. Potassium permanganate can not only disinfect, but also deodorize, there is a convergence effect at low concentrations. . The production is often formulated as 0. 05-0. 1% of the aqueous solution for the free drinking of chickens, prevention and treatment of gastrointestinal diseases. A 0.5% solution can sterilize the skin, mucous membranes, and wounds, and a 4% solution is usually used to sterilize the feeding trough and utensils. The effect is significant.
(5) The halogens have bleaching powder, chloramine (chloramin), excellent chlorine net, sodium hypochlorite, antiviral Wei, Weidao disinfectant, 100 poison kill, Eddy V, etc. are very good for bacteria, viruses, buds Strong killing effect, more widely used.
(6) Surfactant is a new type of disinfectant, characterized by relatively stable properties, good safety, non-irritating and corrosive properties, commonly used are benzalkonium bromide, chlorhexidine, disinfectant net, disinfectant, etc. Disinfection of instruments, skin, and mucous membranes.
Third, the problem should pay attention to disinfection
1. The chicken house and utensils must be cleaned thoroughly before disinfection. The chicken waste, dust, cobweb and other contaminants should be washed clean with water. After they are dry, they should be sprayed with disinfectant to avoid lowering the disinfectant concentration.
2. Dilution concentration of the disinfectant should be appropriate, too high or too low will affect the disinfection effect.
3, disinfectant can be diluted with tap water and warm water, it is best to use warm water, because the warm water can increase the disinfectant on the killing effect of bacteria and viruses.
4, the amount of liquid must be sufficient, the liquid on the ground, walls and all disinfected objects, to maintain soaking, moist state at least 20 minutes.
5. When the chicken house is sterilized, the room temperature should be above 20 degrees. The higher the temperature, the better the efficacy.
6. When disinfecting a chicken, you should master the droplet size of the liquid (with a diameter of 2.0 microns or less), and do not use a disinfectant with a strong irritating taste to avoid respiratory diseases. The height of the chicken is about 30 cm above the back of the chicken, avoiding the chicken's eyes and mouth.
7. In order to prevent pathogens from becoming resistant to long-term use of a disinfectant, two or more disinfectants may be used alternately or in combination. When used in conjunction, disinfectant incompatibility must be observed to prevent reduction of efficacy. Loss.
8, when using disinfectant should be used now, so as not to place too long oxidative failure
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