The consulting team at Swine Vet Center, St. Peter, MY, recently came up with this helpful list of suggestions for proper cleaning and preparation of nursery rooms.

		Dr. Tim Loula

NURSERY CLEAN-UP TIPS:

1. BREAKDOWN. Prepare rooms for cleaning by taking fan louvers apart, pulling feeders off gating, removing mats and heat lamps. This allows for easier access for soaking and cleaning.
2. PRE-SOAK. Begin pre-soaking immediately after pigs leave the room using overhead automatic water lines or a hose. Pre-soaking with hot water is best, but cold water can be used if hot isn't available. Soak surfaces at least 30 minutes before washing but longer if possible.
3. SOAP. Apply detergent either during pre-soak or washing to help cut films left by fatty residues in manure and feed. Use a detergent that's compatible with your chosen disinfectant.
4. WASH. Aim power washer wand at highest surfaces first such as fan housings, tops of gates and tops of feeders. Then work your way down toward the floor in order to thoroughly rinse detergent off surfaces.
5. SANITIZE. Sanitizing is really not necessary if room is properly washed but may provide added protection against certain pathogens such as salmonella. Calibrate pressure washer for sanitizing based on desired concentrations and washer manufacturer recommendations. Too little chemical may not produce desired effects and result in wasted dollars and labor. Too much chemical can cause irritation to the pigs' feet and skin.
6. DRY. Most microorganisms grow best in warm, wet environments. So proper drying is very important to reduce the risk of contamination between pig groups. Letting rooms dry overnight is a good rule of thumb, but "dry is dry," says Swine Vet Center's Dr. Tim Loula. So, he says, the important thing is to check to make sure all surfaces - even the nooks and crannies - are dry. Leaving rooms to sit empty for several days after cleanup before the next group of pigs is helpful in reducing microorganism populations.
7. INSPECT. It is a good idea to wait to inspect a room after it is dry because missed, dirty spots can be harder to see on wet surface. Loula says to beware of dark flooring surfaces, such as black plastic, because it is harder to tell if these are clean compared to a lighter color. Also, set aside time to perform routine maintenance such as lubrication of curtain controller, check of curtain strings, etc.
8. SET UP. Once the room is clean, dry and inspected, it is ready to be put back together. Put feeders, mats, gates, lamps, etc., back into place.
9. PRE-WARM. Set temperature controls approximately 6-12 hours before pigs enter room to obtain desired thermal environment.

The Swine Vet Center consulting team includes Drs. Tim Loula, Paul Yeske, Darwin Reicks, Martin Mohr, Jeff Fedder, Mike Eisenmenger, Jerry Torrison and Ross Kiehne.