23‐9‐2020

Hatchery Talks
Hatchery hygiene

Hatchery Talks

Before we start …

• Polls
• Questions

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Hatchery Talks
Importance 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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Importance of hygiene

Why to ‘fight’ pathogens?

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

Importance of hygiene

Role of hatchery in disease transfer

Breeder Breeder Breeder Breeder Breeder

farm farm farm farm farm

Hatchery

…
Many customers

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Importance of hygiene

Role of hatchery in disease transfer

Breeder Breeder Breeder Breeder Breeder

farm farm farm farm farm

Hatchery

…
Many customers

Importance of hygiene

Role of hatchery in disease transfer

Breeder Breeder Breeder Breeder Breeder

farm farm farm farm farm

Hatchery

…
Many customers

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Importance of hygiene

Role of hatchery in disease transfer

Breeder Breeder Breeder Breeder Breeder

farm farm farm farm farm

Hatchery

…
Many customers

Importance of hygiene

Batch-specific traceability info

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Hatchery Talks
Definition of hygiene

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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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Definition of hygiene

Definition of hygiene
Breeder farm

eggs

hatchery

chicks

Broiler/rearing farm

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Definition of hygiene

Definition of hygiene
Breeder farm

eggs

Outside ‘Environment’
Air People
Air

chicks

Broiler/rearing farm

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Definition of hygiene

Definition of hygiene
Breeder farm

Water ?

eggs

Outside ‘Environment’
Air People
Air

chicks

Equipment Pests
and tools
Broiler/rearing farm

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Definition of hygiene

Definition of hygiene
Breeder farm

Water ?

eggs

Outside ‘Environment’
Air People
Air

chicks

Equipment Pests
and tools
Broiler/rearing farm

16

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Definition of hygiene

Definition of hygiene
Breeder farm

Water ?

eggs

Outside ‘Environment’
Air People
Air

chicks

Equipment Pests
and tools
Broiler/rearing farm

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Definition of hygiene

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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Definition of hygiene

Practical definition helps to

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

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Poll
Where can you make greatest
improvement in your hatchery
hygiene management?

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Hatchery Talks
Vector management to
prevent entrance of
pathogens

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Vector management

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

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Vector management

Hatching eggs
External/internal Vertical transmission
contamination – Monitoring of breeder flocks
– Egg quality
– Egg handling
– Disinfection
– Etc.

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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

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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 • Location waste-loading?
• Direction of wind • Air inlet treatment

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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

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Hatchery Talks
Avoiding cross-
contamination

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

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Avoiding cross-contamination

Hygienic zones
Egg Arrival Chick handling / dispatch

Setter room Candling and transfer Hatcher room

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Avoiding cross-contamination

Uni-directional flow
• Eggs
• People
• Air
• Trays/baskets/boxes/trolleys etc.

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Avoiding cross-contamination

‘Clean should never meet dirty’

Empty setter
Empty dolleys
trolleys and trays
and baskets

Egg arival Setter Candling Hatcher Chick handling

area room transfer room room and despatch
room

Setter trolleys Hatcher dolleys

and trays and baskets
loaded with loaded with
eggs eggs

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Avoiding cross-contamination

‘Clean should never meet dirty’

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Avoiding cross‐contamination
Optimal routing

Routing of the:

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

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Avoiding cross‐contamination
Example: Transfer of eggs
• 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!

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Hatchery Talks
Cleaning and disinfection to
prevent further development
of pathogens

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Cleaning and disinfection

Bacteria and fungi require

1. Food  Cleaning
2. Water  Keep dry
3. Air  ………?
4. Heat  ………?
5. Privacy  Smooth Salmonella Aspergillus
enteritidis fumigatus
surfaces

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Cleaning and disinfection

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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Cleaning and disinfection

What and with which frequency?

After each use or At least once every
incubation cycle: week:
– Setters, hatchers – Rooms and corridors
– Trays, baskets, boxes, (floors, walls, door
trolleys handles)
– Egg and chick handling – Canteen, showers,
equipment toilets
– Trucks (incl. cabin)

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Cleaning and disinfection

Procedure

1. Remove 2. Cover whole 3. Rinse with 4. Dry 5. Apply

loose dirt area with soap; plenty water to disinfectant
soak for 5 remove soap
minutes together with
dirt

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Cleaning and disinfection

Precautions
Do not put high pressure cleaner on
following items!

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Cleaning and disinfection

Cleaning first
• Good cleaning removes 80 – 85 % of micro
organisms
• Impossible to disinfect dirt!

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Poll
Do you use soap for cleaning
hatchers?

45

Cleaning and disinfection

Sinner circle
4 factors for cleaning

Temperature Chemistry

Time Power

46

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Cleaning and disinfection

Sinner circle
Soap saves water, energy and labour
Soaking with Soaking with
water soap

‘Contact time’ ≈ free!

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Cleaning and disinfection

Choice of soap
• Alkaline products
removes fat and protein
Alternate!
• Acid products
removes mineral deposits

• Foam or non-foaming detergents?

• With or without chlorine?

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Cleaning and disinfection

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)
• ………

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Cleaning and disinfection

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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Cleaning and disinfection

Choice of disinfectant (2B)

Efficacy of some active ingredients

Bacteria Viruses

Active ingredient Mycoplasma Gram - Gram + Spores Naked Capsul Fungi

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

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

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

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

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

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

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

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Cleaning and disinfection

Do not forget!
• To read and follow the user
instructions
• To understand the dangers
• To protect yourself

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Pas Reform
Monitoring the efficacy of
cleaning and disinfection

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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.

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Monitoring

Sampling locations in hatchery

Example:
• Egg arrival 4 • Candling area 2
• Canteen 2 • Setter + rooms 10 to 20
• Washing area 2 • Hatcher + rooms 10 to 20
• Candling area 2 • ………

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Monitoring

Interpretation of results
(RODAC-plates with diameter of 5.5 cm)
Colonies/plate Score Average hatchery Rating
score

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

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

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Monitoring

If results are below standards:

1. Concentration used (wet floor?)
2. Temperature
3. Acidity (residues of soap)
4. Neutralizing substances (dirt, cat- or anions)
5. Infection pressure
6. Hatchery design
7. Micro-organisms in relation to disinfectant

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Monitoring

Good luck in fighting the

invisible enemy!

Nano Creative/Science Source

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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 Reform Hatchery Technologies

@pasreform

Facebook.com/pasreform

Pasreform

Flickr.com/pasreform

Youtube.com/pasreformbv

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Pas Reform
Hatchery Technologies
Thank you

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