Risk analysis and determination of control points at incubator stations

The application of HACCP is very useful because it is a process which enables the systematic recognition, evaluation and control of accidental incidence of bacterial contamination and infections. However, the use of the HACCP principle in farms is still in the initial stage, and existing control programs tend to be based on GGP (Guidelines for Good Practice), without CCP (Critical Control Points). Incubators were disinfected using the product Hexidine 3%, 200 ml/m2, and eggs were disinfected using the product Germostop L, in concentrations of 0.16%. Disinfections was verified using NTGMA according to the conventional method, and coliform bacteria were checked using TMT. The degree of purity and the effect of disinfections were determined with ATP using Hy Lite equipment. Having in mind the results obtained following the control of the efficiency of disinfections, it can be concluded that eggs emersed in a solution of Germostop L had a 200 times smaller number of bacteria, which could be attributed to the antimicrobial effect of the applied disinfectant.