Incubation and disinfection are divided into eggs, incubating equipment, regular disinfection of hatching and hatching, and disinfection of daily hatching halls.
Eggs are generally sterilized by formalin fumigation. At the hatchery stage, at least 3 disinfections should be performed after the eggs are collected, after hatching and after the eggs are tested. In the hatching stage, two sterilizations should be performed when the eggs enter the hatcher and the hatching eggs are hatched to reach 10%-15%.
The pathogenic microorganisms in hatching and hatching apparatus are accumulated and accumulated during the perennial incubation period, and the eggs and chicks are closely related to pathogen contamination by pathogenic microorganisms. These utensils should be used in a special soaking and disinfecting pool with egg nets, soaked with a disinfectant solution for more than 3 hours, then washed with clean water and then fumigated to achieve the effect of killing pathogenic microorganisms.
The hatchery should establish a routine prevention and disinfection system and sterilize personnel entering the hatchery, various types of appliances, and transportation tools. Chicken breeding systems should be established in chicken farms and regularly sterilized with small sterilizing disinfectants.
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