There are many challenges in today’s treatment of poultry water. Water quality standards for growers have not been fully established and most growers are utilizing untreated surface or well water. Problems with waterborne pathogens and scale are common. Because of the poor quality often found in well or surface waters, many growers started utilizing city/community water. The high cost of this trend has affected the bottom line of the grower tremendously. This research will focus on cost-effective water disinfection solutions that do not affect water chemistry or produce harmful disinfection byproducts. In order to justify this approach, currently utilized disinfection methods were analyzed.
Chlorine and its various forms (chlorine gas, chloramine, chlorine dioxide, calcium hypochlorite, sodium hypochlorite, etc.) have been utilized as disinfectants in public water supplies for about a century. In poultry, there is a growing focus on oxidation reduction potential (ORP) levels without consideration of the water’s pH. Growers are actually over chlorinating their water to reach target ORP levels. This is significant because recent studies have shown that chlorine may directly or indirectly be the principal cause of many forms of cancer.
The EPA adopted a trihalomethane regulation in 1979 to limit the allowable level of carcinogenic disinfection byproducts (DBP) in drinking water. Although chlorine is a good disinfectant, it also can form trace amounts of a DBP called trihalomethane (THM) (Swichtenberg , 2003). THMs are chemicals that are formed when organic materials (e.g., decaying trees and leaves as well as urban farm run-off) combine with free chlorine. This has caused great concerns about using chlorine in recent years and the EPA and water companies have searched for ways of reducing these byproducts. Continue Reading…
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Poultry farming is a thriving economic activity and millions all over the world depend upon it for their day to day living. Any adverse impact in this segment is bound to have far reaching consequences. Bird flu has proved to be a double-edged sword for the government of any country. Firstly, its economy is affected with the adverse tidings in the poultry sector. Secondly, it requires huge resources to fight the pandemic menace. Therefore, it is an economic disaster for any country, if threatened on a big scale by bird-flu.
Panic– is the initial reaction by the health authorities of any country, when its birds and animals are attacked by the disease. The second reaction is from the people, the chicken eaters and the abrupt fall in the poultry business! There are three strong reasons for panic all over. Firstly, your income from poultry has stopped. Secondly, you require money and labor to destroy the affected stock of birds. Thirdly, you need funds again for preventive measures. With the definite instances of the disease knocking off human beings, increase in the health bill is substantial.
Continue Reading…
Related posts
There are many challenges in today’s treatment of poultry water. Water quality standards for growers have not been fully established and most growers are utilizing untreated surface or well water. Problems with waterborne pathogens and scale are common. Because of the poor quality often found in well or surface waters, many growers started utilizing city/community water. The high cost of this trend has affected the bottom line of the grower tremendously. This research will focus on cost-effective water disinfection solutions that do not affect water chemistry or produce harmful disinfection byproducts. In order to justify this approach, currently utilized disinfection methods were analyzed.
Chlorine and its various forms (chlorine gas, chloramine, chlorine dioxide, calcium hypochlorite, sodium hypochlorite, etc.) have been utilized as disinfectants in public water supplies for about a century. In poultry, there is a growing focus on oxidation reduction potential (ORP) levels without consideration of the water’s pH. Growers are actually over chlorinating their water to reach target ORP levels. This is significant because recent studies have shown that chlorine may directly or indirectly be the principal cause of many forms of cancer.
The EPA adopted a trihalomethane regulation in 1979 to limit the allowable level of carcinogenic disinfection byproducts (DBP) in drinking water. Although chlorine is a good disinfectant, it also can form trace amounts of a DBP called trihalomethane (THM) (Swichtenberg , 2003). THMs are chemicals that are formed when organic materials (e.g., decaying trees and leaves as well as urban farm run-off) combine with free chlorine. This has caused great concerns about using chlorine in recent years and the EPA and water companies have searched for ways of reducing these byproducts.
Continue Reading…
Related posts