Cargando…

Effect of different cleaning procedures on water use and bacterial levels in weaner pig pens

Pork is one of the most globally eaten meats and the pig production chain contributes significantly to the water footprint of livestock production. However, very little knowledge is available about the on-farm factors that influence freshwater use in the pig production chain. An experiment was condu...

Descripción completa

Detalles Bibliográficos
Autores principales: Misra, Shilpi, van Middelaar, Corina E., Jordan, Kieran, Upton, John, Quinn, Amy J., de Boer, Imke J. M., O’Driscoll, Keelin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7671538/
https://www.ncbi.nlm.nih.gov/pubmed/33201932
http://dx.doi.org/10.1371/journal.pone.0242495
_version_ 1783610948265705472
author Misra, Shilpi
van Middelaar, Corina E.
Jordan, Kieran
Upton, John
Quinn, Amy J.
de Boer, Imke J. M.
O’Driscoll, Keelin
author_facet Misra, Shilpi
van Middelaar, Corina E.
Jordan, Kieran
Upton, John
Quinn, Amy J.
de Boer, Imke J. M.
O’Driscoll, Keelin
author_sort Misra, Shilpi
collection PubMed
description Pork is one of the most globally eaten meats and the pig production chain contributes significantly to the water footprint of livestock production. However, very little knowledge is available about the on-farm factors that influence freshwater use in the pig production chain. An experiment was conducted to quantify the effect of three different washing treatments on freshwater use, bacterial levels [(total bacterial counts; TBC), Enterobacteriaceae and Staphylococcus] and cleaning time in washing of pens for weaning pigs. Three weaner rooms were selected with each room having 10 pens and a capacity to hold up to 14 pigs each. Pigs were weaned and kept in the pens for 7 weeks. Finally, the pens were cleaned before the next batch of pigs moved in. The washing treatments used were power washing and disinfection (WASH); presoaking followed by power washing and disinfection (SOAK), and presoaking followed by detergent, power washing and disinfection (SOAK + DETER). A water meter was used to collect water use data and swab samples were taken to determine the bacterial levels. The results showed that there was no overall effect of washing treatments on water use. However, there was an effect of treatment on the washing time (p<0.01) with SOAK and SOAK+DETER reducing the washing time per pen by 2.3 minutes (14%) and 4.2 minutes (27%) compared to WASH. Nonetheless, there was an effect of sampling time (before or after washing) (p<0.001) on the levels of TBC and Staphylococcus, but no effect was seen on Enterobacteriaceae levels. Thus, the washing treatments used in this study had no effect on the water use of the pork production chain. Although there was no difference in both water use and bacterial load, from a producer perspective, presoaking and detergent use can save time and labour costs, so this would be the preferred option.
format Online
Article
Text
id pubmed-7671538
institution National Center for Biotechnology Information
language English
publishDate 2020
publisher Public Library of Science
record_format MEDLINE/PubMed
spelling pubmed-76715382020-11-19 Effect of different cleaning procedures on water use and bacterial levels in weaner pig pens Misra, Shilpi van Middelaar, Corina E. Jordan, Kieran Upton, John Quinn, Amy J. de Boer, Imke J. M. O’Driscoll, Keelin PLoS One Research Article Pork is one of the most globally eaten meats and the pig production chain contributes significantly to the water footprint of livestock production. However, very little knowledge is available about the on-farm factors that influence freshwater use in the pig production chain. An experiment was conducted to quantify the effect of three different washing treatments on freshwater use, bacterial levels [(total bacterial counts; TBC), Enterobacteriaceae and Staphylococcus] and cleaning time in washing of pens for weaning pigs. Three weaner rooms were selected with each room having 10 pens and a capacity to hold up to 14 pigs each. Pigs were weaned and kept in the pens for 7 weeks. Finally, the pens were cleaned before the next batch of pigs moved in. The washing treatments used were power washing and disinfection (WASH); presoaking followed by power washing and disinfection (SOAK), and presoaking followed by detergent, power washing and disinfection (SOAK + DETER). A water meter was used to collect water use data and swab samples were taken to determine the bacterial levels. The results showed that there was no overall effect of washing treatments on water use. However, there was an effect of treatment on the washing time (p<0.01) with SOAK and SOAK+DETER reducing the washing time per pen by 2.3 minutes (14%) and 4.2 minutes (27%) compared to WASH. Nonetheless, there was an effect of sampling time (before or after washing) (p<0.001) on the levels of TBC and Staphylococcus, but no effect was seen on Enterobacteriaceae levels. Thus, the washing treatments used in this study had no effect on the water use of the pork production chain. Although there was no difference in both water use and bacterial load, from a producer perspective, presoaking and detergent use can save time and labour costs, so this would be the preferred option. Public Library of Science 2020-11-17 /pmc/articles/PMC7671538/ /pubmed/33201932 http://dx.doi.org/10.1371/journal.pone.0242495 Text en © 2020 Misra et al http://creativecommons.org/licenses/by/4.0/ This is an open access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) , which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
spellingShingle Research Article
Misra, Shilpi
van Middelaar, Corina E.
Jordan, Kieran
Upton, John
Quinn, Amy J.
de Boer, Imke J. M.
O’Driscoll, Keelin
Effect of different cleaning procedures on water use and bacterial levels in weaner pig pens
title Effect of different cleaning procedures on water use and bacterial levels in weaner pig pens
title_full Effect of different cleaning procedures on water use and bacterial levels in weaner pig pens
title_fullStr Effect of different cleaning procedures on water use and bacterial levels in weaner pig pens
title_full_unstemmed Effect of different cleaning procedures on water use and bacterial levels in weaner pig pens
title_short Effect of different cleaning procedures on water use and bacterial levels in weaner pig pens
title_sort effect of different cleaning procedures on water use and bacterial levels in weaner pig pens
topic Research Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7671538/
https://www.ncbi.nlm.nih.gov/pubmed/33201932
http://dx.doi.org/10.1371/journal.pone.0242495
work_keys_str_mv AT misrashilpi effectofdifferentcleaningproceduresonwateruseandbacteriallevelsinweanerpigpens
AT vanmiddelaarcorinae effectofdifferentcleaningproceduresonwateruseandbacteriallevelsinweanerpigpens
AT jordankieran effectofdifferentcleaningproceduresonwateruseandbacteriallevelsinweanerpigpens
AT uptonjohn effectofdifferentcleaningproceduresonwateruseandbacteriallevelsinweanerpigpens
AT quinnamyj effectofdifferentcleaningproceduresonwateruseandbacteriallevelsinweanerpigpens
AT deboerimkejm effectofdifferentcleaningproceduresonwateruseandbacteriallevelsinweanerpigpens
AT odriscollkeelin effectofdifferentcleaningproceduresonwateruseandbacteriallevelsinweanerpigpens