[Arthi]

how important is management of fluff ?

[Anne-Christine Lefort]

I would add a question to this / what are the best advice to manage fluff properly to avoid pathogen transmission ?

[Luc Ledoux]

Fluff is one of the main CCPs in hatcheries.
SAlmonella for exmple can live in fluff for more than 5 years. By all means it should be avoided that fluuf ( present in the “dirty zone”), can move to the “clean zone”. Therefore correct air pressure is needed: positive pressure in the “clean zon””

[Luc Ledoux]

Fluff should be evacuated. Procedure:
– manually scooping up from floor and eventually cooling coils
– rising out or (better) foaming directly a well adhering and well penetrating foaming detergent on the fluff in the hatcher and plenum. Rinse nd let dry before disinfecting

[Luc Ledoux]

Air quality is VERY important in the hatchery and air FLOW even more. The “dirty zone” (where chicks are) should have a negative pressure compared to the “clean zone” (where eggs are) to prevent microbes (and esp. spores of Aspergillus) to cause cross-contamination. Hence regular airplating is paramount. And often, fogging (aeral disinfection) can be of big help to reduce air contamination.

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