Abstract
Effective cleaning and disinfecting (C&D) methods can substantially decrease disease transmission by reducing pathogens in the environment below infectious levels. By reducing the number of surviving pathogens, the likelihood of disease being passed to an uninfected flock will be reduced. A thorough cleaning and removal of all organic material from the environment must always precede disinfection, so that the pathogens come in direct contact with the disinfectant.
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© 2002 Springer Science+Business Media New York
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Kuney, D.R., Jeffrey, J.S. (2002). Cleaning and Disinfecting Poultry Facilities. In: Bell, D.D., Weaver, W.D. (eds) Commercial Chicken Meat and Egg Production. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-0811-3_29
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DOI: https://doi.org/10.1007/978-1-4615-0811-3_29
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4613-5251-8
Online ISBN: 978-1-4615-0811-3
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