1. Clearly in place. Immediately after the pigs slaughtered, all the dirt (dung and urine) in the housing was cleaned, and then the dirt on the net beds, pigsheds, walls, ceilings, windows, and equipment was cleaned one by one. From top to bottom, from the inside to the outside in principle.
2. Rush into place. To clean the pig house dirt, dust, etc. with clean water, high-pressure spray gun should be selected to thoroughly rinse the residue.
3. Spray into place. Spray disinfection should pay attention to the following two points: First, select quasi-disinfectant drugs, try to use a broad-spectrum disinfectant, the concentration of which meets the disinfection standards and strictly follow the instructions for use of the drug; second, pay attention to the effects of spraying, such as drinking fountains, food troughs, and wooden boards. Focus on spraying at multiple angles, leaving no dead ends.
4. Smoked in place. For conditional pig farms, potassium permanganate and formaldehyde can be selected for fumigation in piggeries. The following points should be noted when fumigation: first, the temperature in the house should reach 15°C or more and the humidity should be less than 80%; and second, the closed pigs should be fumigated. Housing, the more tightly closed the more conducive to fumigation, to prevent the penetration of gas; the third is to use drugs properly.
5. Empty place. After the fumigation work, the piggery is sealed for 2-3 days, and the doors and windows are opened for ventilation. After a period of time, the fences are refilled. According to the actual conditions of each field and household, the empty time should not be less than 7 days, which is beneficial to the feeding of the next batch of pigs.
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