Sanitation of surface water

The ability to effectively eliminate poultry pathogens from surface water is dependent on a number of factors, including the type of pathogen, the quality of the surface water, the sanitiser used and the operational aspects of the dosing equipment and storage facilities used. A critical component of good water sanitation is to have clean water and achieving this may require pretreatment such as filtration. Dirty water cannot be effectively sanitised no matter which generic sanitiser is used.

• 4.1 Microbial contaminants
  
  
• 4.2 Water sanitisers
  
  • 4.2.1 Halogens
  • 4.2.2 Other oxidisers
  • 4.2.3 Ultraviolet light
  • 4.2.4 Organic and inorganic acids
    
    
• 4.3 Application systems and facilitation for water sanitation
  
  • 4.3.1 Pretreatment of water
  • 4.3.2 Dosage of sanitiser
  • 4.3.3 Adequate contact time
  • 4.3.4 Reliable operation of equipment
  • 4.3.5 Monitoring
  • 4.3.6 Avoidance of contamination post-sanitation
  • 4.3.7 Water storage
    
    
• 4.4 Monitoring to ensure effective water sanitation
  
  
• 4.5 Common deficiencies seen with water sanitation in the poultry industry
  
  • 4.5.1 No sanitation of surface water
  • 4.5.2 Use of equipment, sanitisers and systems that fail to ensure effective sanitation of water
  • 4.5.3 Insufficient monitoring
  • 4.5.4 Intermittent use of sanitation
  
  
  
  
  
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