Efficacy of Disinfection on Airborne and Waterborne Fungal Load in Broiler Chicken Houses

Abstract

Several studies have looked at the bacterial population in poultry houses, but there have been few papers on mycological contamination; especially isolation of fungal isolates from cooling pads' water. As a consequence, this research aimed to isolate and identify airborne and waterborne fungi from a variety of surfaces in two closed broiler chicken housing in the Giza government. This study was carried out during the flocks' growth period (on day 10, day 30, and two hours after disinfection). Twenty water samples were collected from water lines (at the entrance and from the ends) and cooling pads. While the 30 dust samples were collected from fans and the floor to isolate airborne fungi. Following the determination of the total fungal counts, macroscopical and microscopic identifications were done. Seven fungal species belong to five separate fungal genera were isolated; Aspergillus flavus (100%), Aspergillus niger (100%), Aspergillus fumigatus (87.5%), Mucor sp. (87.5%), Penicillium sp. (75%), Fusarium sp. (37.5%), while Dematiaceous sp. (25 %) was isolated only from the waterline and the fans in house 2. Total fungal count levels were found to be lower after disinfection. Furthermore, some of them survive after disinfection. However, since fungal pollution affects the safety of the environment and drinking water, effective disinfection procedures must be used.

Residual contamination and biofilm formation by opportunistic pathogens Escherichia coli, Klebsiella pneumoniae, and Pseudomonas aeruginosa in poultry houses isolated from drinking water systems, fans, and floors.

“…Our study's results showed a significant difference between ages 7, 21, and 31 days in the TCC due to the hygienic condition of the poultry house during the growing period (P < 0.05). As organic matter and dandruff increased with aging, it was not surprising that the TFC varied at different sampling times; this is consistent with [39]. Like this, the TCC and TCFC showed that the number of microorganisms in floor dust (Table 3) was significantly different (P <0.05) at the age of 31 days than at the age of 7 days due to the increase in dust on the floor.…”

Obtaining Microbiologically Safe Hatching Eggs from Hatcheries: Using Essential Oils for Integrated Sanitization Strategies in Hatching Eggs, Poultry Houses and Poultry

“…and/or Fusarium spp. Can be observed in water lines, cooling pad water, fans, and floors of broiler farms [ 19 ]. These factors compromise the quality of water and air in poultry facilities.…”