Importance of a Biosecurity Plan

After they’ve been contaminated with pathogens (bacteria, viruses, etc.), poultry facilities are extremely difficult and expensive to clean, sanitize and disinfect.¹ Demonstrating the importance of having a biosecurity plan in place to prevent pathogens from entering poultry facilities was the focus of a workshop held by the PIC for producers. Using GlogermTM, a chemical that is luminescent under UV light, participants were shown how improper washing of boots and hands can provide an opportunity for diseases to get into poultry facilities from outside sources.

RISK FROM FOOTWEAR
Wearing designated boots in the barn is by no means a new concept. Pictures 1 and 2 show that bacteria and viruses can get tracked into your facility without you knowing it if a proper biosecurity program is not in place. Effective cleaning and disinfection of designated barn boots or wearing disposable boot covers is just as important in ensuring disease stays out of your barn.

Foot baths have historically been used to keep barn boots clean; however, maintenance of these on most facilities is poor, and frequently they are overly contaminated with organic matter. Picture 3 shows what a foot bath can look like after a single use! People commonly avoid stepping into foot baths or simply step through the bath without stopping to clean their boots. Improper boot cleaning methods waste time and money, and may place the flock at risk of pathogen spread.²

HOW TO KEEP YOUR  BOOTS CLEAN

• Ensure that your barn is equipped with boot covers that allow for easy disinfection and don’t collect organic debris.3 Pictures 4 and 5 show less residue is left on cleaned boot covers versus rubber boots
• Remove built up shavings, manure or dirt from your boots as soon as possible, focusing on the boot treads and crevices. Use a dedicated brush for boot cleaning.
• Keep disinfectant, wash pails and a plastic/non-porous boot brush specifically for scrubbing boots readily available.³
• Step into a disinfectant foot bath and scrub boots clean; research has found that bacteria counts were significantly less when boots were scrubbed for 30 seconds in a bath compared to not using a bath or standing in a bath that had been used 10 times.²
• Clean scrub brushes and pails of water. Once scrubbed, spray with disinfectant or sanitizer soap.³

RISK FROM HANDS
Among the various hand-cleaning products available (soaps, scrubs, antibacterial formulas, and alcohol hand rubs), alcohol-based products have the most rapid bactericidal action (tested without organic material present on hands).⁴ Studies have shown that increased hand hygiene due to the presence of alcohol-based products can be attributed to the availability of product dispensers and the minimal time required to use them.⁴ Studies have also shown that the use of alcohol products was overall less costly than traditional hand washing because of the longer time required for hand washing as well as the added costs of paper towels and water.⁴

HAND WASHING
Alcohol-based sanitizer – Application time: 20 – 30 seconds

1. Apply a palmful of alcohol-based hand-rub and cover all surfaces of the hands.
2. Rub hands until dry.

Soap and water wash – Application time: 40 – 60 seconds

1. Wet hands with water and apply enough product to cover all surfaces.
2. Rinse hands with water and dry thoroughly with a single-use towel. Use clean, running water whenever  possible. Avoid using hot water, as repeated exposure  to hot water may increase the risk of dermatitis.
3. Dry hands thoroughly using a method that does not recontaminate hands. Make sure towels are not used multiple times or by multiple people.
4. Liquid, bar, leaf or powdered forms of soap are acceptable. When bar soap is used, use small bars of soap in racks that allow the bars to dry in between uses.

References

1. Poultry Facility Biosecurity, John B. Carrey. http://repository.tamu.edu/bitstream/handle/1969.1/87791/pdf_823.pdf?equence=1
2. Evaluating the efficacy of boot baths in biosecurity protocols, Sandra F. Amass, DVM, PhD, Dipl. ABVP et al., http://www.aasv.org/shap/issues/v8n4/v8n4p169.html
3. Ontario Veterinary Biosecurity Initiative Protocol OnFarm Veterinary Biosecurity, Ontario Veterinary Medical Association (OVMA), http://www.ontariopork.on.ca/User/Docs/Research/Biosecurity/biosecurity_protocol_onfarm_may09.pdf
4. National Institute of Health “Effect of Guideline Implementation on Costs of Hand Hygiene.” Patricia W. Stone, PhD, RN, Associate Professor, Sumya Hasan, Student Intern, Dave Quiros, MD, Project Director, and Elaine L. Larson, PhD, RN,Professor.

The information presented here is also available in two factsheets, “Bootwashing” and “Handwashing”.  You can obtain these factsheets by visiting www.poultryindustrycouncil.ca or by telephoning (519) 837-0284.