Poultry International - February 2020 - 23

PoultryInternational ❙ 23

Hydrogen peroxide comes at different concentrations (35 to 50% hydrogen peroxide to water). Generally,
applying 1 to 3% (1-3 L/100 L) water to a hydrogen
peroxide solution is optimal but check with the supplier
to confirm recommended levels. The hydrogen peroxide
treatment can cause pressure inside the drinking lines to
increase so a valve should be opened to relieve pressure.
Allow the solution to stay in the system for 24 to 48 hours.
Following disinfection, it is very important to flush
with clean water.

4

Chlorination as
maintenance during cycles

Chlorine can be used as a maintenance disinfectant during the production cycle. Again,
flushing is the first step in the disinfecting process,
followed by chlorination.
Generally, a concentration of sodium hypochlorite at
15% (100 to 150 mL/1000 L water) or chlorine dioxide
applied at 0.2 to 0.4 mg/L water is recommended, but
always check with the supplier to confirm levels.
The target level of residual free chlorine is important
and should be between 3-5 ppm or oxidative reduction
potential (ORP) in the range of 650 to 700 millivolts.
Measuring the ORP in the water helps assess the
balance between the water's pH and free chlorine to
assure water is effectively sanitized. ORP reflects the
activity of the water sanitizer as opposed to its concentration level (ppm).
Chlorination becomes even more effective when
combined with a proper approach to acidification.
Chlorine reaction (HOCl ↔ OCl- + H+) is pH-dependent.
At a pH of 5 to 6, the chlorine species is nearly 100%
hypochlorous acid (HOCl) and highly effective at killing
bacteria. As the pH drops below 4, it starts to convert to
Cl2 (chlorine gas). Above pH 6, it starts to convert to the
hypochlorite ion (OCl-) and acts mainly as an oxidizer.
Water with a pH ≥ 7 may need to be lowered for chlorine
to achieve optimal bacteria-killing efficacy. ■
Giseli Heim is global product manager Selko-pH
February 2020 ❙ www.WATTAgNet.com


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Poultry International - February 2020

Table of Contents for the Digital Edition of Poultry International - February 2020

Poultry International - February 2020
Contents
Editor’s Comment
WATTAgNet.com
Top 11 European poultry producers
The key to successful broiler chick brooding
VIV MEA expanded for 2020 show in Abu Dhabi
Fast food chains ponder impact of plant-based proteins
4 ways to manage biofilm in poultry drinking water
Understanding the entire poultry gut microbiome
FeedStrategy.com launches Animal Feed Formulations Library
5 broiler early nutrition research highlights
6 issues set to shape 2020 poultry feed production
VICTAM Asia a total animal feed and health event
How today’s larger broilers impact processing operations
Products
Marketplace
Advertisers’ Index
Poultry International - February 2020 - Poultry International - February 2020
Poultry International - February 2020 - Cover2
Poultry International - February 2020 - Contents
Poultry International - February 2020 - Editor’s Comment
Poultry International - February 2020 - 3
Poultry International - February 2020 - 4
Poultry International - February 2020 - WATTAgNet.com
Poultry International - February 2020 - Top 11 European poultry producers
Poultry International - February 2020 - 7
Poultry International - February 2020 - 8
Poultry International - February 2020 - 9
Poultry International - February 2020 - The key to successful broiler chick brooding
Poultry International - February 2020 - 11
Poultry International - February 2020 - 12
Poultry International - February 2020 - 13
Poultry International - February 2020 - 14
Poultry International - February 2020 - 15
Poultry International - February 2020 - VIV MEA expanded for 2020 show in Abu Dhabi
Poultry International - February 2020 - 17
Poultry International - February 2020 - Fast food chains ponder impact of plant-based proteins
Poultry International - February 2020 - 19
Poultry International - February 2020 - 4 ways to manage biofilm in poultry drinking water
Poultry International - February 2020 - 21
Poultry International - February 2020 - 22
Poultry International - February 2020 - 23
Poultry International - February 2020 - Understanding the entire poultry gut microbiome
Poultry International - February 2020 - 25
Poultry International - February 2020 - 26
Poultry International - February 2020 - 27
Poultry International - February 2020 - FeedStrategy.com launches Animal Feed Formulations Library
Poultry International - February 2020 - 29
Poultry International - February 2020 - 5 broiler early nutrition research highlights
Poultry International - February 2020 - 31
Poultry International - February 2020 - 32
Poultry International - February 2020 - 33
Poultry International - February 2020 - 6 issues set to shape 2020 poultry feed production
Poultry International - February 2020 - 35
Poultry International - February 2020 - 36
Poultry International - February 2020 - 37
Poultry International - February 2020 - 38
Poultry International - February 2020 - 39
Poultry International - February 2020 - VICTAM Asia a total animal feed and health event
Poultry International - February 2020 - 41
Poultry International - February 2020 - How today’s larger broilers impact processing operations
Poultry International - February 2020 - 43
Poultry International - February 2020 - 44
Poultry International - February 2020 - 45
Poultry International - February 2020 - 46
Poultry International - February 2020 - 47
Poultry International - February 2020 - Products
Poultry International - February 2020 - 49
Poultry International - February 2020 - 50
Poultry International - February 2020 - 51
Poultry International - February 2020 - Advertisers’ Index
Poultry International - February 2020 - Cover3
Poultry International - February 2020 - Cover4
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