Biosecurity Tips for Newly Hatched Birds

As spring approaches, pet owners and professionals can prepare for the hatching season, which also means taking precautions against the spread of disease.

“Even in a small, controlled environment, there are biosecurity threats,” says Samantha Laman, an animal HEALTH specialist for young professionals at the University of North Dakota (NDSU). “It is important that those who work with poultry are prepared to keep these newly hatched chicks and the people who come into contact with them healthy.”

All humans and animals carry populations of microbes and other organisms on and within their bodies. Zoonotic organisms pose a health risk to animals and humans. Some zoonotic organisms are harmless to host animals but can cause disease in humans.

According to NDSU veterinarian Dr. Gerald Stockk, bacteria are often the cause of disease in poultry.

“Even birds that look healthy and clean can transmit bacterial organisms such as salmonella, E. coli and Campylobacter,” warns Dr. Stokka. "These bacteria are found in poultry droppings and can be found on the bodies of birds even if the birds show no signs of illness."

Bacteria spread to bedding, cages, drinkers, feeders, tables and countertops, as well as to the hands of those who work with birds. While people often associate these bacterial infections with eating raw or undercooked poultry, infection can occur through close contact with contaminated equipment, poultry and eggs. Infections can cause symptoms such as fever, diarrhea, vomiting, and abdominal pain.

Biosecurity Best Practices

Proper biosecurity and hygiene procedures can greatly reduce the risk of infection and disease. Best practices for rearing small batches of poultry include:

* Locate hatcheries, brooders and young bird pens away from areas where people consume food or water.

* Once the chicks hatch, designate one location where the birds will be kept and handled. This area should have non-porous surfaces for easy cleaning and proper ventilation.

* Thoroughly clean poultry houses on a regular basis. Cleaning should include both dry and wet cleaning. Dry cleaning is the removal of things like dried droppings, feathers, bedding, and other stuck-on materials that disinfectants do not disinfect. Wet cleaning should follow dry cleaning using water, detergents and disinfectants.

* To protect both chicks and workers, limit contact with young birds.

* Wash hands before and immediately after handling poultry or poultry equipment such as cages, feeders and drinkers.

* Ensure young workers keep hands away from face and mouth when in close proximity to poultry.

* Treat any scratches or bites on poultry immediately.

* After school or housework, check the floor, shoes, and surrounding surfaces for debris.

“Turning a bird from an egg to a chicken is a very rewarding experience if done right,” says Lachman. “When planning this exciting experience, make sure you have proper biosecurity procedures in place and all participants are trained in good hygiene practices. With adjustments for safe hatching, spring chicks can continue to be an annual family and school tradition.”