Effect of different cleaning procedures on water use and bacterial levels in weaner pig pens

PloS One
Shilpi MisraKeelin O'Driscoll

Abstract

Pork is one of the most globally eaten meats and the pig production chain contributes significantly to the water footprint of livestock production. However, very little knowledge is available about the on-farm factors that influence freshwater use in the pig production chain. An experiment was conducted to quantify the effect of three different washing treatments on freshwater use, bacterial levels [(total bacterial counts; TBC), Enterobacteriaceae and Staphylococcus] and cleaning time in washing of pens for weaning pigs. Three weaner rooms were selected with each room having 10 pens and a capacity to hold up to 14 pigs each. Pigs were weaned and kept in the pens for 7 weeks. Finally, the pens were cleaned before the next batch of pigs moved in. The washing treatments used were power washing and disinfection (WASH); presoaking followed by power washing and disinfection (SOAK), and presoaking followed by detergent, power washing and disinfection (SOAK + DETER). A water meter was used to collect water use data and swab samples were taken to determine the bacterial levels. The results showed that there was no overall effect of washing treatments on water use. However, there was an effect of treatment on the washing time (p<0.01) w...Continue Reading

References

Sep 18, 2007·The Veterinary Record·C MannionJ Egan
Nov 8, 2011·Water Science and Technology : a Journal of the International Association on Water Pollution Research·C Cherchi, A Z Gu
Jul 26, 2014·Meat Science·Maeve HenchionDeclan Troy
Feb 11, 2016·Journal of Environmental Management·Isabel NoyaJesús Boschmonart-Rives
Aug 23, 2016·Avian Pathology : Journal of the W.V.P.A·Francesca MartelliRob Davies

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