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A Microbiological Assessment of On-Farm Food Safety Cleaning Methods in Broiler Barns¹

Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada T6G 2P5

² Corresponding author: gaylene.fasenko{at}ualberta.ca

Little is known about the effectiveness of current poultry industry cleaning and disinfection procedures in broiler barns. Surface swabs were taken from a commercial broiler barn and a research broiler barn. The swabs were analyzed to determine if cleaning and disinfectant processes used would reduce the numbers of total aerobic bacteria and the total Enterobacteriaceae on the walls of the commercial barn (Experiment 1) and on the walls and floor of the research barn (Experiment 2). Microbiological analyses were used to assess bacterial loads within each barn. In Experiment 1 the mean of total aerobic bacterial counts were not affected by the cleaning and disinfectant process. However, the means of total Enterobacteriaceae counts were significantly reduced by the washing process. Disinfection with Virkon did not further reduce the numbers of Enterobacteriaceae. In general, the cleaning processes used in wood and metal barns were effective in reducing Enterobacteriaceaecounts. In Experiment 2, neither the mean of total aerobic bacterial counts nor Enterobacteriaceae counts were affected by the washing process. However, disinfection with Virkon did result in a significant reduction of bacterial numbers. In summary, the disinfectant step performed in the research barn was effective in decreasing both total aerobic and Enterobacteriaceae counts.

Key Words: broiler barn • aerobic bacteria • Enterobacteriaceae • disinfection • cleaning • microbiology

¹ The use of trade names in this publication does not imply endorsement of the products mentioned or criticism of similar products not mentioned.

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