1 / 44

The Principles of Decontamination in Poultry Market Chain

The Principles of Decontamination in Poultry Market Chain. Market Chain cleaning and disinfection training. Why we do Cleaning and Disinfection in Live Poultry Market Chain? .

zarek
Download Presentation

The Principles of Decontamination in Poultry Market Chain

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. The Principles of Decontamination inPoultry Market Chain Market Chain cleaning and disinfection training

  2. Why we do Cleaning and Disinfection in Live Poultry Market Chain? To destroy or to reduce the number of virus in the market environment, collection yards and poultry slaughter houses : H5N1are found in chicken’s faeces, blood and mucus 2009 – 2012 surveillance results: on average, 25%of poultry market in JABODETABEK are contaminated by AI virus To prevent virus contamination to consumers / market goers: Indonesia has the highest human H5N1 cases : 191 cases with159 fatalities (WHO Data August 2012) To maintain the cleanliness and comfort of the poultry market environment 2

  3. Prevalence of H5-subtype virus in Live Bird Markets in Jabodetabek (March 2009- May 2012) Remarks: On average, 25 % of poultry market in Jabodetabek are contaminated with H5N1 virus

  4. Where was H5N1 virus born and where do they multiply?

  5. Animal Cell The body of LIVE poultry consist of millions of cells

  6. The virus multiply only in LIVE cells Animal Cell Animal Cell Virus

  7. Where were all H5N1 virus born? In the body of LIVEpoultry infected by the virus

  8. The virus are then shed from the poultry’s body... Oral/nasal discharge Faeces

  9. And spread along the poultry market chain Consumers COLLECTION YARDS AND POULTRY SLAUGHTER HOUSES Farms / Poultry houses LIVE BIRD MARKETS

  10. Which part of the live bird market may be contaminated with H5N1 virus?

  11. Which part of the live bird market may be contaminated with H5N1 virus? Everywhere!

  12. How do we reduce the virus contamination level? Cleaning ! Disinfection !

  13. Two steps Cleaning Disinfection Decontaminationto reduce germ contamination 14

  14. Decontamination= Cleaning + Disinfection • Cleaning • The most important step • Eliminates 80% of pathogens • Physical disposal of organic materials (Faeces, Blood, waste) • Disinfection • Unreliable without effective cleaning • Eliminate the remaining 20% • Kills pathogens chemically

  15. Cleaning – Two steps process Dry cleaning Clean dust and organic materials using : Brooms Brush Scraper Dustbin Dustpan 16

  16. Wet Cleaning • Pressure washer with detergent / soap • Brush thoroughly to clean remaining organic materials • Wet cleaning reduces the risk of virus transmission through air 17

  17. Most HPAI virus are eliminated with good detergent Virus can survive well in the water. Rinsing with water alone is not enough— WATER CAN SPREAD VIRUS 18

  18. Materials that can kill H5N1 virus • Soap with water • Detergent • Chemical disinfectant • Sunlight • Heat – steam or temperature above 40ºC. • Acid and alkali • Heat and fire

  19. Disinfectant • Chemicals that can kill germs at certain dose

  20. There are several groups of disinfectant based on their chemicalstructure • Halogen (iodophors and chlorines, halamid®, dettol®) • Alcohols • Oxydation agents (hydrogen-peroxide, Hyperox®, Virkon®) • Phenol (Fenix®, Prophyl 75) • Aldehyde (glutheraldhyde, formalin) • Quaternary ammonium compound (Timsen® Medisep

  21. IMPORTANT MESSAGE Effective disinfection means Correct dilution and use of chemicals (correct materials and dose) + Surface contact time (+ 10 minutes) 22

  22. CITRIC ACID WARNING HAZARDOUS CHEMICAL USE: For disinfection of boots, tools, vehicles, crates and environment around the chicken house. MEASUREMENT: 2% concentration : 20 grams disinfectant per 1 liter of water

  23. STORAGE • Store in closed container in a cool and dry place • Close after use • Do not mix with other chemicals • WARNING: • KEEP AWAY FROM CHILDREN • HAZARDOUS IF SWALLOWED OR INHALED • CAUSE IRRITATION ON SKIN AND EYE 24

  24. How to make 2% concentration of disinfectant 2 kg/100 liter of water Take water in a bucket Dilute 2% of disinfectant Fill container with water Stir disinfectant Stir disinfectant solution Pour in container 25

  25. Dosage and methods of disinfection • Dose according to LABEL instruction • Application  300 ml of solution per meter2. • Using spraying machine or watering can. • Poor/damaged flooring limestone • Dose 1 kg per meter2, then pour water to induce the heat. • Surface contact time (10 minutes) • All workers should wash their hands or take shower with soap and change their clothes

  26. Decontamination activities are the responsibilities of: • Vendors • Market paravets • Cleaning officers • Market management companies • Livestock service • Health service • etc

  27. Cleaning and Disinfection Activities (Decontamination) at Poultry Market

  28. Areas to be cleaned • Market environment • Streets • Floors • Tables • Walls • Waste water drains

  29. Dirty area : • Temporary poultry sheds • Blood container drums • Knives, buckets, waste bins • Scalding tanks • Defeathering machines

  30. Clean areas • Carcass cutting tables • Carcass display table • Wipe cloth, chopping boards

  31. Cleaning and Disinfection at Live Bird Markets

  32. Cleaning and Disinfection Activities (Decontamination) at Collector Yards and Poultry Slaughter Houses

  33. Cleaning and disinfection of crates at poultry collection yards

  34. Cleaning and disinfection of trucks

  35. Cleaning and disinfection at poultry slaughter houses

  36. Important! Disinfectant’s effectiveness decreases during contact with microbes (organic materials). Organic materials (faeces or manure) absorp disinfectant and make it less effective. So: Cleaning prior to disinfection! 37

  37. Summary of Point One Rationals for market cleaning and disinfection : To reduce the number of virus To protect consumers and traders To create a clean and comfortable environment 38

  38. Summary of Point Two Poultry faeces is the biggest danger in the spread of avian influenza virus Clean and disinfect poultry house and vehicles after each delivery 39

  39. Summary of Point 3 Most HPAI virus can be killed with detergent! Disinfectant kills the remaining virus 40

  40. Summary of Point 4 Organic materials make disinfectant less effective Clean with detergent prior to disinfection 41

  41. Summary of Point Five Virus survive well in the water Rinsing with water alone is not enough—WATER CAN SPREAD VIRUS Use both detergent and disinfectant 42

  42. Summary of Point Six • Use more soap/detergent!! • > 80% of microbes decontamination are done with soap/detergent alone • Proper cleaning of vehicles, crates, tools and environment around collection yards, poultry slaughter houses and live bird markets • Disinfection on cleansed surfaces • Disinfection works best if applied on clean surfaces! • Dispose carcass immediately and safely • Dead poultries are the main source of virus contamination • Encourage traders / vendors to play a more active role in maintaining market cleanliness • A clean market is more attractive to consumers!

  43. TOGETHER, WE CAN ERADICATE AVIAN INFLUENZA!!!

More Related