1. Technical support provided by: Highly Pathogenic Avian Influenza Control Programme The Principles of Decontamination in Poultry Market Chain Market Chain cleaning and disinfection training

2. 2 Why we do Cleaning and Disinfection in Live Poultry Market Chain? To destroy or to reduce the number of virus in the market environment, collection yards and poultry slaughter houses : H5N1 are found in chicken’s faeces, blood and mucus 2009 – 2012 surveillance results: on average, 25% of poultry market in JABODETABEK are contaminated by AI virus To prevent virus contamination to consumers / market goers: Indonesia has the highest human H5N1 cases : 191 cases with 159 fatalities (WHO Data August 2012) To maintain the cleanliness and comfort of the poultry market environment

3. Prevalence of H5-subtype virus in Live Bird Markets in Jabodetabek (March 2009- May 2012) Remarks: On average, 25 % of poultry market in Jabodetabek are contaminated with H5N1 virus

4. Where was H5N1 virus born and where do they multiply?

5. The body of LIVE poultry consist of millions of cells Animal Cell

6. The virus multiply only in LIVE cells Animal Cell Virus

7. Where were all H5N1 virus born? In the body of LIVE poultry infected by the virus

8. The virus are then shed from the poultry’s body... Faeces Oral/nasal discharge

9. Consumers And spread along the poultry market chain Farms / Poultry houses COLLECTION YARDS AND POULTRY SLAUGHTER HOUSES LIVE BIRD MARKETS

10. Which part of the live bird market may be contaminated with H5N1 virus?

12. Everywhere!

13. How do we reduce the virus contamination level? 1. Cleaning ! 2. Disinfection !

14. 14 Two steps 1. Cleaning 2. Disinfection Decontamination  to reduce germ contamination

15. Decontamination= Cleaning + Disinfection 1. Cleaning The most important step Eliminates 80% of pathogens Physical disposal of organic materials (Faeces, Blood, waste) 2. Disinfection Unreliable without effective cleaning Eliminate the remaining 20% Kills pathogens chemically

16. 16 Cleaning – Two steps process 1. Dry cleaning Clean dust and organic materials using : Brooms Brush Scraper Dustbin Dustpan

17. 17 1. Wet Cleaning Pressure washer with detergent / soap Brush thoroughly to clean remaining organic materials Wet cleaning reduces the risk of virus transmission through air

18. 18 Most HPAI virus are eliminated with good detergent Virus can survive well in the water. Rinsing with water alone is not enough— WATER CAN SPREAD VIRUS

19. Materials that can kill H5N1 virus Soap with water Detergent Chemical disinfectant Sunlight Heat – steam or temperature above 40ºC. Acid and alkali Heat and fire

20. Disinfectant Chemicals that can kill germs at certain dose

21. There are several groups of disinfectant based on their chemical structure Halogen (iodophors and chlorines, halamid®, dettol®) Alcohols Oxydation agents (hydrogen-peroxide, Hyperox®, Virkon®) Phenol (Fenix®, Prophyl 75) Aldehyde (glutheraldhyde, formalin) Quaternary ammonium compound (Timsen® Medisep

22. 22 IMPORTANT MESSAGE Effective disinfection means Correct dilution and use of chemicals (correct materials and dose) + Surface contact time (+ 10 minutes)

23. WARNING HAZARDOUS CHEMICAL 1.USE: For disinfection of boots, tools, vehicles, crates and environment around the chicken house. 2.MEASUREMENT: 2% concentration : 20 grams disinfectant per 1 liter of water

24. 24 3.STORAGE Store in closed container in a cool and dry place Close after use Do not mix with other chemicals 4.WARNING: KEEP AWAY FROM CHILDREN HAZARDOUS IF SWALLOWED OR INHALED CAUSE IRRITATION ON SKIN AND EYE

25. How to make 2% concentration of disinfectant 25 Fill container with water Take water in a bucketDilute 2% of disinfectant Stir disinfectant solutionPour in container Stir disinfectant 2 kg/100 liter of water

26. Dosage and methods of disinfection Dose according to LABEL instruction Application  300 ml of solution per meter2. Using spraying machine or watering can. Poor/damaged flooring  limestone Dose 1 kg per meter2, then pour water to induce the heat. Surface contact time (10 minutes) All workers should wash their hands or take shower with soap and change their clothes

27. Decontamination activities are the responsibilities of: Vendors Market paravets Cleaning officers Market management companies Livestock service Health service etc

28. Cleaning and Disinfection Activities (Decontamination) at Poultry Market

29. Areas to be cleaned 1. Market environment 2. Streets 3. Floors 4. Tables 5. Walls 6. Waste water drains

30. 2. Dirty area : Temporary poultry sheds Blood container drums Knives, buckets, waste bins Scalding tanks Defeathering machines

31. 3. Clean areas Carcass cutting tables Carcass display table Wipe cloth, chopping boards

32. Cleaning and Disinfection at Live Bird Markets

33. Cleaning and Disinfection Activities (Decontamination) at Collector Yards and Poultry Slaughter Houses

34. Cleaning and disinfection of crates at poultry collection yards

35. Cleaning and disinfection of trucks

36. Cleaning and disinfection at poultry slaughter houses

37. 37 Important! Disinfectant’s effectiveness decreases during contact with microbes (organic materials). Organic materials (faeces or manure) absorp disinfectant and make it less effective. So: Cleaning prior to disinfection!

38. 38 Summary of Point One Rationals for market cleaning and disinfection : To reduce the number of virus To protect consumers and traders To create a clean and comfortable environment

39. 39 Summary of Point Two Poultry faeces is the biggest danger in the spread of avian influenza virus Clean and disinfect poultry house and vehicles after each delivery

40. 40 Summary of Point 3 Most HPAI virus can be killed with detergent! Disinfectant kills the remaining virus

41. 41 Summary of Point 4 Organic materials make disinfectant less effective Clean with detergent prior to disinfection

42. 42 Summary of Point Five Virus survive well in the water Rinsing with water alone is not enough—WATER CAN SPREAD VIRUS Use both detergent and disinfectant

43. Summary of Point Six A.Use more soap/detergent!! > 80% of microbes decontamination are done with soap/detergent alone Proper cleaning of vehicles, crates, tools and environment around collection yards, poultry slaughter houses and live bird markets B.Disinfection on cleansed surfaces Disinfection works best if applied on clean surfaces! C.Dispose carcass immediately and safely Dead poultries are the main source of virus contamination D.Encourage traders / vendors to play a more active role in maintaining market cleanliness A clean market is more attractive to consumers!

44. TOGETHER, WE CAN ERADICATE AVIAN INFLUENZA!!!