Chlorination of drinking water on poultry farms minimizes the level of microorganisms and also prevents or minimizes the formation of biofilm. It may also help retard the spread of the infectious agents through contaminated water in the drinkers. But a thorough understanding of its application is needed.
This article can also be found at World Poultry Volume 21 number 5. To view the article online simply click on the link below.
Keywords: water, chlorine, chlorination, drinking, poultry, biofilm, microorganisms, contamination