Hatchery Talks Hatchery hygiene...23‐9‐2020 2 Hatchery Talks Importance of hygiene Importance of hygiene Poultry pathogens Pathogen: ‘any small organism, such as … that can

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Hatchery TalksHatchery hygiene

Hatchery Talks

Before we start …

• Polls• Questions

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Hatchery TalksImportance of hygiene

Importance of hygiene

Poultry pathogens

Pathogen: ‘any small organism, such as … that can cause disease’ (Cambridge dictionary)

• Bacteria• Fungi• Viruses• Mycoplasma

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Why to ‘fight’ pathogens?

Pathogens cause different problems:• Lower hatchability• Rotten eggs and exploders• Transmitting of diseases• Yolk sac infection (increased 1st week mortality)


Role of hatchery in disease transfer

Breeder farm

…

Many customers

Hatchery

Breeder farm

Breeder farm

Breeder farm

Breeder farm

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Breeder farm

…

Many customers

Hatchery

Breeder farm

Breeder farm

Breeder farm

Breeder farm



Breeder farm

…

Many customers

Hatchery

Breeder farm

Breeder farm

Breeder farm

Breeder farm

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Breeder farm

…

Many customers

Hatchery

Breeder farm

Breeder farm

Breeder farm

Breeder farm


Batch-specific traceability info

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Hatchery TalksDefinition of hygiene

Definition of hygiene

What is ‘hygiene’?

• ‘The degree to which people keep themselves or their environment clean, especially to prevent disease’ (Cambridge dictionary)

• ‘Refers to conditions and practices that help to maintain health and prevent the spread of diseases.’ (World Health Organization)

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chicks

eggs

Breeder farm

Broiler/rearing farm

hatchery



chicks

eggs

Breeder farm


Air PeopleOutsideAir

‘Environment’

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chicks

eggs

Breeder farm



‘Environment’

Water

Equipment and tools

Pests

?



chicks

eggs

Breeder farm



‘Environment’

Water

Equipment and tools

Pests

?

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chicks

eggs

Breeder farm



‘Environment’

Water

Equipment and tools

Pests

?


Practical definition

Hygiene are all measures which are taken to prevent:

1. Pathogens enter the hatchery (= vector management )

2. Transport of pathogens within the hatchery (= avoiding cross contamination)

3. Further development of pathogens in the hatchery (= cleaning and disinfection)

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Practical definition helps toanswer:‘What/where/who is the weakest link in your chain of hygiene measures?’ If you know … fix it!

PollWhere can you make greatest improvement in your hatchery hygiene management?

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Hatchery TalksVector management to prevent entrance of pathogens

Excercise• List everything that enters your farm/hatchery.• Does it need to enter?• If yes, how to reduce the risk of bringing in pathogens?

Source: Hubbard PS Management Guide

Vector management

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Vector management

Hatching eggsExternal/internalcontamination– Egg quality– Egg handling– Disinfection– Etc.

Vertical transmission– Monitoring of breeder flocks

Vector management

People • Registration• Shower + company clothes• Personal hygiene• Regular health check• Pet animal policy?

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Vector management

Equipment and tools

• Egg trays and chick boxes– Paper only 1 x use– Plastic only if cleaned and disinfected

• Transport trolleys• Tools

Technical room

Vector management

Pests

IPM (Integrated Pest Management)Structural prevention of pests using management practices, and avoiding use of rodenticides/pesticides.

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Vector management

Air • Location hatchery• Direction of wind

• Location waste-loading?• Air inlet treatment

Vector management

Air

F7-filter stops 80 – 90 % of particles ≥ 0.4 microns

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Vector management

Water

• Used for:– Cooling (closed system)– Showers (Legionella!)– Humidifying– Cleaning and disinfecting– Drinking water staff

• Source• Treatment• Quality control

Hatchery TalksAvoiding cross-contamination

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PollIn your hatchery, do eggs being transferred to the hatcher ever cross the path of chicks just being pulled?

Avoiding cross-contamination

Hygienic zones

Chick handling / dispatchEgg Arrival

Hatcher roomCandling and transferSetter room

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Uni-directional flow

• Eggs• People• Air• Trays/baskets/boxes/trolleys etc.

Avoiding cross-contamination

‘Clean should never meet dirty’ Avoiding cross-contamination

Egg arival area

Setter room

Candling transfer room

Hatcher room

Chick handling and despatch room

Setter trolleys and traysloaded witheggs

Hatcher dolleysand baskets loaded witheggs

Empty dolleysand baskets

Empty setter trolleys and trays

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‘Clean should never meet dirty’ Avoiding cross-contamination

Routing of the:

- Farm trolleys- Setter trolleys- Hatcher dolleys- Chick boxes

Optimal routingAvoiding cross‐contamination

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• Start with young flocks• Bucket with liquid disinfectant• Clean-up immediately after each banger• Clean and disinfect vacuum heads at least daily• In-ovo vaccination Hygiene!

Avoiding cross‐contamination

Example: Transfer of eggs

Hatchery TalksCleaning and disinfection to prevent further development of pathogens

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Cleaning and disinfection

Bacteria and fungi require

1. Food Cleaning2. Water Keep dry3. Air ………?4. Heat ………?5. Privacy Smooth

surfacesSalmonella enteritidis

Aspergillusfumigatus


Ideal circumstances

The hatchery is an ideal place for pathogens to multiply

Every 20 minutes their number will double; that means: 1 / 2 / 4 / 8 …1,000,000 bacteria within 7 hours!

Conclusion: necessary to kill pathogens by regular cleaning and disinfection.

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What and with which frequency?

After each use or incubation cycle:– Setters, hatchers– Trays, baskets, boxes,

trolleys– Egg and chick handling

equipment – Trucks (incl. cabin)

At least once every week:– Rooms and corridors

(floors, walls, door handles)

– Canteen, showers, toilets


Procedure

1. Remove loose dirt

2. Cover whole area with soap; soak for 5 minutes

3. Rinse with plenty water to remove soap together with dirt

4. Dry 5. Apply disinfectant

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Precautions

Do not put high pressure cleaner on following items!


Cleaning first

• Good cleaning removes 80 – 85 % of micro organisms

• Impossible to disinfect dirt!

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PollDo you use soap for cleaning hatchers?


Sinner circle

4 factors for cleaning

Power

Chemistry

Time

Temperature

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Sinner circleSoap saves water, energy and labour

‘Contact time’ ≈ free!

Soaking withwater

Soaking withsoap


Choice of soap

• Alkaline productsremoves fat and protein

• Acid productsremoves mineral deposits

• Foam or non-foaming detergents?

• With or without chlorine?

Alternate!

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Choice of disinfectant (1)

• Range of efficacy• Sensitivity to organic material (= dirt)

• Compatibility with detergent (pH, electric charge)

• Safety (people, material, environment)

• Residual activity• Method of application (spray, fog, gas)

• Shelf life• Price (in relation to concentration and composition)

• ………


Choice of disinfectant (2A) Commercial available products

• Often combination of different active ingredients (complementary action)

• Often contain other agents to make it work in contact with organic material, in cold water, in low and high pH, to prevent corrosion and to increase shelf live– Buffering agents– Wetting agents– Sequestering agents– Corrosion inhibitors – ………

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Choice of disinfectant (2B) Efficacy of some active ingredients

Active ingredient Mycoplasma

Bacteria Viruses

FungiGram - Gram + Spores Naked Capsul

Sodium hydroxide +++ ++ ++ +/- +/- ++ ++

Chlorine compounds +++ ++ ++ +/- +/- ++ +

Phenols +++ ++ ++ - - + +

Aldehydes +++ ++ ++ +/- + ++ ++

Peroxides +++ ++ ++ +/- +/- ++ ++

QAC ++ + ++ +/- - + +

Alcohol +++ ++ ++ - + ++ +


Do not forget!

• To read and follow the user instructions

• To understand the dangers• To protect yourself

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Pas ReformMonitoring the efficacy of cleaning and disinfection

Monitoring

Monitoring at 3 levels 1. Cleanliness:

– Visual– Protein residue testing

2. Agar cultures for non-specific bacteria and fungi– Swab and streak– Rodac plates

3. Specific bacterial and fungal monitoring

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Monitoring

Protein residue testing

For instant and objective validation the cleanliness, allowing immediate corrective action to be taken when necessary.

Monitoring

Sampling locations in hatchery

• Candling area 2• Setter + rooms 10 to 20• Hatcher + rooms 10 to 20• ………

Example:• Egg arrival 4• Canteen 2• Washing area 2• Candling area 2

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Interpretation of results(RODAC-plates with diameter of 5.5 cm)

Colonies/plate Score Average hatcheryscore

Rating

0 0 0.0 – 0.5 Excellent

1 – 40 1 0.6 – 1.0 Good

41 – 120 2 1.1 – 1.5 Reasonable

121 – 400 3 1.6 – 2.0 Moderate

> 400 4 2.1 – 2.5 Bad

Uncountable 5 > 2.6 Very bad

Monitoring

Evaluation according to Dutch standards (1999 Poultry Farming Hygiene Regulations)

Monitoring

If results are below standards:

1. Concentration used (wet floor?)

2. Temperature3. Acidity (residues of soap)

4. Neutralizing substances (dirt, cat- or anions)

5. Infection pressure6. Hatchery design7. Micro-organisms in relation to disinfectant

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Monitoring

Good luck in fighting the invisible enemy!

Nano Creative/Science Source

Hatchery Talks

Questions & answers

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Hatchery Talks

Thanks for watching!

• Webinar-replay + hand-out • Knowledge section at our website

See you at our next webinar in October

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Pas ReformHatchery TechnologiesThank you

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Hatchery Talks Hatchery hygiene...23‐9‐2020 2 Hatchery Talks Importance of hygiene Importance of hygiene Poultry pathogens Pathogen: ‘any small organism, such as … that can