The presence of pathogens in a pig farm is an essential aspect to always take into account; for this reason, cleaning and disinfection protocols are a key tool for the prevention of diseases in pigs.

Why is disinfection so important in Pig Farms?

Initially, some definitions must be taken into account. First, biosecurity which is defined as a set of measures carried out by humans to prevent diseases caused by pathogens in a productive farm. One of the measures of great importance is disinfection. Disinfection is a process which destroy the majority of pathogens (bacteria, viruses, fungi, or parasites) located in the inanimate elements that are part of the facilities of a farm. These elements can include the clothes of the staff (boots, scissors…), the facilities (floors, walls, drinking fountains, feeders) and elements of external origin (vehicles, external personnel). Also, it is recommended to organize the sanitary management, cleaning,  and disinfection of each area in a protocol designed specifically for the farm involved.

In productive pig farms, a wide variety of microorganisms can be found in the environment. Many of these agents are considered infectious-contagious, that is, pigs can acquire them (become infected) and spread them quickly in the environment and to other pigs (infect them). Biosecurity measures such as disinfection are focused on preventing these diseases.

Why should we disinfect farms?

There are many pathogens that affect in pig farming and their proper control is of vital importance. Among them are the bacteria that cause Colibacillosis, Clostridiosis, Brucellosis, Leptospirosis and others. Some viruses should also be considered, such as the cause of transmissible gastroenteritis (due to a Coronavirus), swine Parvovirus, Aujeszky’s disease or Pseudorabies (due to a herpesvirus), African Swine Fever, Classical Swine Fever, and vesicular diseases (Foot and mouth disease, Vesicular stomatitis) and several other viruses. Within the broad group of parasites that must be prevented, we can find the eggs of worms (helminths) such as Ascaris or Trichuris; ectoparasites such as scabies and lice; and protozoa such as Coccidiosis.

Although the presence of pathogens may vary from one region to another, a correct cleaning and disinfection protocol contemplates the management of any type of pathogen involved. Besides disinfection, other biosecurity measure should be implemented in order to create a proper environment for pig production.

What disinfectants can we consider?

Ideally, before disinfection the area should be free of animals and the surface should be cleaned, it is advisable to follow the protocol established for the farm for this process. That is, all the thick organic material must be removed by superficial and deep mechanical action; subsequently, a complete washing process with detergent agents must be carried out. After doing this, we do proceed to the application of disinfectants.

• Physical disinfectants

  • Ultraviolet (UV) light: its benefits are in the great efficiency and disinfectant power it has, the low cost of implementation, and the null effect on the environment; its disadvantages lie on its complex handling and possible effects on human health.
  • Heat: farms that have methods to raise the temperature above 60 °C for several hours can use this method to disinfect the facilities since most microorganisms die due to thermal action; however, its implementation and use can have a high economic cost.

• Chemical disinfectants

  • Due to the wide variety of products available, the most important and commonly used in various countries are reviewed here. The following table lists some of them with their advantages, disadvantages, and potency against infectious-contagious agents: bacteria, viruses, spores, and fungi. These groups of disinfectants come in various presentations for their application and, for its use, the manufacturer’s instructions must be followed.

++ = good effect / + = regular effect / — = no effect / B: bacteria / V: virus / E: Spores / H: Fungi

What is recommended for disinfection?

Taking into account the large number of factors involved in farms that can influence the use of disinfectant products, below are some general recommendations for the farm and others for the chosen product, to improve performance and guarantee proper disinfection.

• Recommendations for the farm

  • Implement frequent cleaning and disinfection routines, involving good disposal of slurry/feces and corpses.
  • Establish clear and complete protocols on the use of disinfectant agents in terms of their correct handling, necessary care, and preparation methods, following the manufacturer’s recommendations and based on-farm conditions.
  • Standardize the most appropriate washing and disinfection protocol for each zone or area (age groups: weaning, raising, pre-fattening, fattening, gestation; physical areas: pig pens, vehicle entrance, bathrooms, clothing areas, warehouses, etc.)
  • Verify and use the Personal Protection Elements (PPE) required to carry out the procedure and thus safeguard the health of the personnel
    Maintain a correct and complete record of the disinfectant products purchased and used

• Recommendations on the disinfectant product

  • Always carry out the cleaning and washing process of the area before disinfection
  • Ensure that the surface to be disinfected is completely clean and dry
  • Maintain a minimum of 30 minutes of contact between the disinfectant and the surface before rinsing
  • Rotating disinfectant products periodically has been recommended to avoid the appearance of resistance in infectious-contagious agents.
  • Follow the specific instructions on the labels of the products purchased to obtain maximum efficiency and effectiveness
  • Use products that will not affect the health of the animals or damage the facilities

Finally, other sources of pathogens must be taken into account for proper control, such as rodents, wild birds, and insects. The biosecurity measures of the farm must also take them into account to make the cleaning and disinfection of the facilities even more complete. Besides, it is advisable to resort to specific laboratory tests to determine which pathogens circulate on the farm and thus take the appropriate preventive measures.

Conclusions

Disinfection is a substantial part of the biosecurity measures that must be taken in every pig-producing farm. Its correct implementation offers a key tool in the adequate control and prevention of diseases caused by infectious-contagious agents, which are highly important and have a great impact on the health and productive parameters of pigs.

REFERENCES:

• Acero, R. E. (2018). Optimización productiva mediante la implementación de un sistema de bioseguridad en un sistema de producción porcina. Disponible online en:  https://ciencia.lasalle.edu.co/zootecnia/342
• Hernández-Navarrete, M.-J., Celorrio-Pascual, J.-M., Lapresta Moros, C., & Solano Bernad, V.-M. (2014). Fundamentos de antisepsia, desinfección y esterilización. Enfermedades Infecciosas y Microbiología Clínica, 32(10), 681–688.
• Kahrs, R. F. (1995). Principios generales de la desinfección. Rev. sci. tech. Off. int. Epiz., 1995,14 (1), 143-163. Disponible online en: https://www.oie.int/doc/ged/D8972.PDF
• Morea, D. R. (2014). Manual de bioseguridad para evitar el ingreso de Infecciones a una explotación porcícola tecnificada. Asociación Colombiana de Porcicultores – Fondo Nacional de la Porcicultura: Bogotá, Colombia.
• Sota, M. D. (2004). Manual de procedimientos de desinfección. Servicio Nacional de Sanidad y Calidad Agroalimentaria SENASA.
• Valdés, N. J. Revisión del uso de la luz ultravioleta como alternativa agroindustrial y ambiental al uso de agua clorada (Doctoral dissertation, Universidad Nacional de Colombia-Sede Palmira).

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