[Principles for cleaning and disinfection in fresh egg production for the prevention and control of salmonellosis].

The level of production achieved in recent years and the concentration of livestock are demanding a high degree of security in the production. Measures of cleaning and disinfection are a basic condition for stabilizing the health and the efficiency of animals as well as for assuring an absolute reliability and high quality of the produced food stuffs. Preventive cleaning and disinfection are all the more necessary the more specialized the production and the greater the number of livestock are. As regards cleaning and disinfection special emphasis has to be laid on a disinfectant cleaning particularly in those fields where service periods cannot be carried out. Necessary cleaning and disinfection measures are to be integrated in the production process as technology of production and hygiene represent a unity in the production of fresh eggs. Differentiated cleaning and disinfection regimens are to be applied for such sanitary risk fields as egg conveyors, packing machines, egg grading and egg breaking facilities.