Strategies to Control Salmonella in poultry Farms and ... - cid lines

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• Poultry litter/feces and other potentially contaminated farm waste should be disposed of in a safe manner. • Particular care should be taken in cleaning and disinfection of the poultry house and equipment. • Before restocking the facility, a bacteriological examination should be carried out. • Adequate time should be allowed between flocks if previous flock was Salmonella-positive • Buildings, surfaces and equipment should be cleaned and disinfected properly CID LINES SANITATION PROGRAM 1. Dry cleaning 2. Soak with water, remove most of dirt 3. Clean water system with CID 2000 4. Clean the: a. Ventilation fans, air inlets and cooling Pads b. Ceilings c. Outside water system and out/inside of feeding system d. Floors and walls e. Sanitary and storage rooms f. Environment of the poultry house including silos With CID LINES alkaline foaming detergents at the correct dilution and contact time (see label). 5. Rinse with water and let it dry 6. Disinfect with VIROCID (Spray, foam or fog) There are a lot of critical points that often forgotten during the cleaning process: i. Lights ii. Heaters iii. Water tubes iv. Cracks in the floors 4
Salmonella control during transport (Harvest) Feed should be withdrawn from the birds between 8-12 hours before the slaughter time to reduce the amount of defecation and contamination of the carcass. Transpiration of a salmonella positive flock leads to contamination of the crates and containers. Each time, after unloading the flock; crates, containers, vehicles have to be cleaned and disinfected. Clean with CID LINES alkaline detergents (none foaming for tunnel washers, foaming for manual cleaning with a HP cleaner and foam lance). Rinse with water and disinfect with VIROCID. Salmonella control practices during Slaughter and Processing (post Harvest) Slaughter house is divided into two man zones: 1. Dirty zone where slaughtering, bleeding, scalding, defeathering and evisceration takes place 2. Clean Zone where all procedures are carried out at low temperatures and under strict hygine controls Defeathering, evisceration, Scalding and chilling are critical control points at processing stages where cross contamination may occur • Salmonella positive birds during defeathering and evisceration process contaminate the carcass contaminate the slaughter equipment cross contamination of the carcasses of the subsequently slaughtered flocks. • Single counter flow water movement and maintaining the pH of scalder bath water below 6.5 by adding CID LINES water acidifier will reduce microbial contamination both of the birds and the scalding water • Scalder water temperature must be between 51-53 o C • Control of chilling parameters: air temperature, air movement, relative humidity and filtering air can reduce Salmonella or other microbial growth • Using per acetic acid in the water chiller with exact dosage and contact time reduces Salmonella and other microbial contamination on the skin. A control Measure to reduce or eliminate cross-contamination is logistic slaughter; in other words, Salmonella negative flocks should be slaughtered before Salmonella positive flocks Slaughter equipments and especially killer blade, scalding tanks, plucker and defeathering; must be cleaned with CID LINES alkaline Chlorinated or Non Chlorinated foaming detergents, rinse with water and disinfect with CID LINES food grade disinfectants 5
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Page 3: Buildings, surfaces, fans, cooling

Strategies to Control Salmonella in poultry Farms and ... - cid lines

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