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. 2019 Dec 21;98(1):skz389. doi: 10.1093/jas/skz389

Table 1.

Differences in hygiene practices of cleaning and disinfection procedures, and number of fattening places on pig fattening farms, depending on the farm

Use of detergents Use of disinfection agents Drying time before disinfection, h Exposure time to disinfectant agent, h Change of disinfectant agents Type of production chain Number of fattening places
Farm 1 No Yes 4 16 Rarely Integrated 1,444
Farm 2 No Yes 0.75 4 Rarely Contracted 1,250
Farm 3 Yes No Integrated 640
Farm 4 No Yes 48 24 Rarely Contracted 620
Farm 5 No Yes 12 24 Always Integrated 1,120
Farm 6 Yes Yes 6 6 Rarely Contracted 3,610