Evaluation of cleaning and disinfection procedures on poultry farms.

Proper cleaning and disinfection (C&D) of broiler houses is essential to eliminate pathogenic bacteria and minimize the risk of transmitting harmful microorganisms to subsequent broiler flocks. This study aimed to assess the effectiveness of various C&D methods, examine key factors influencing broiler house hygiene, and evaluate the impact of commonly used disinfectants. In the first part of the study, C&D procedures were evaluated. Eighteen broiler producers collected dip slide samples after disinfection from 20 control points within a broiler house over four production rotations, resulting in a total of 1,440 samples. The second part of the study assessed the effectiveness of four commonly used disinfectants on farms with broiler houses divided into four compartments, each cleaned under the same standardized protocol. Sampling was conducted by collecting 15 dip slides from each compartment both before and after disinfection over two production rounds at each farm, resulting in a total of 720 samples. Despite the large sample size, only a few factors significantly impacted the results. Pre-soaking surfaces with water before cleaning, combined with the use of detergents, were two improving factors. Additionally, fogging and high-pressure washing were also effective in reducing bacterial loads. To maximize bacterial reduction, disinfectants should be evenly applied across all surfaces. Neither the age nor the size of the houses showed a significant correlation with bacterial counts. When comparing the effectiveness of different disinfectants under identical cleaning routines and broiler house conditions, no significant differences were found between the substances. However, variations were observed among the different broiler producers, with one farm showing a greater bacterial reduction, with a reduction above 400 CFU at more control points compared to the other farms suggesting that overall farm hygiene plays a crucial role. Ultimately, effective C&D does not depend on the disinfectant but, rather, on the combined influence of all C&D variables, most importantly, on the diligence and technique of the person responsible for the process.