Poultry farming

Ozonation is a key technology for modern industrial poultry farming. Thanks to ozone's unique antibacterial properties, environmental purity, safety and ease of use, the technology finds application at all production stages: from egg incubation to storage of finished product.

Poor microclimate and bacterial contamination in facilities reduce laying hen egg production by 25% and average daily gain by 10%. Ozonation solves these problems without using chemical agents that can enter food products.

Ozone applications in poultry farming

1. 1Egg incubation — stimulation of embryonic development and increased hatchability
2. 2Hatching egg disinfection — poultry disease prevention
3. 3Slaughter and cutting — carcass, equipment and air disinfection during processing
4. 4Premises disinfection and sterilization — halls, equipment, surfaces
5. 5Incubators — inside chambers and outside (halls, equipment, egg storage)
6. 6Odor and harmful gas removal — ammonia, hydrogen sulfide, VOCs
7. 7Empty-house disinfection — full disinfection when birds are absent
8. 8Air duct and ventilation cleaning — pathogen and dust removal
9. 9Sewage and wastewater treatment — disinfection of process water and canals
10. 10Feed disinfection — reduced microflora and toxins
11. 11Water disinfection and air sanitation — increased poultry productivity
12. 12Poultry meat storage — extended shelf life

Ozone during slaughter and cutting

During slaughter and cutting, poultry carcasses, equipment, chill water and air become heavily contaminated with bacteria (Salmonella, Campylobacter, E. coli). Cross-contamination between carcasses and contact surfaces increases the risk of product recalls and foodborne illness.

Problems: high bacterial load on carcasses after evisceration; biofilm and pathogens in chill tanks and on conveyors; contaminated process water; airborne spread of microorganisms in cutting and packaging areas.

Ozone is FDA- and USDA-approved for poultry processing. It is applied in gaseous form (to carcass surfaces and room air) and in aqueous form (chill water, carcass rinse, equipment wash). Typical regimes: 4–8 ppm gaseous ozone for 4–10 minutes on carcasses; ozonated chill water reduces bacterial counts and allows water reuse. At 8 ppm for 10 minutes, studies report bacterial counts dropping from ~10⁵ to ~10² CFU/g and complete Salmonella elimination on carcass surface.

Disinfection and sterilization of premises

Poultry houses, slaughter halls, packing areas and equipment must be kept free of pathogens to prevent disease spread and product contamination. Traditional methods (formaldehyde fumigation, chlorine) pose health and environmental risks.

Ozone is used for disinfection and sterilization of premises in both gaseous and aqueous form. Gaseous ozone (e.g. 10–20 mg/m³ for 1–2 hours in sealed rooms) reaches surfaces, cracks and equipment. Ozonated water is used for washing floors, walls, conveyors and tools. Ozone destroys bacteria, viruses, fungi and spores without leaving residues.

Egg incubation: increased hatchability

Treatment of hatching eggs with ozone (~10 mg/m³) improves their quality and increases hatchability with subsequent high viability. In the confined space of an incubator, there is a risk of oxygen starvation of embryos. Ozone, as a derivative of oxygen, improves the air environment and, penetrating through the shell, nourishes embryos with oxygen.

Ozone in incubators: inside and outside

Incubators and hatcheries require strict hygiene to prevent egg contamination and chick infections. Ozone is used both inside the incubation chambers and in the surrounding areas.

Inside the incubator: ozone is generated at low concentration (e.g. 0.05 ppm or ~0.1 mg/m³ for 1 minute per hour in 3-day cycles) throughout the 18-day incubation. It reduces bacterial load on eggshells, improves air quality and oxygen availability for embryos, and can shorten pipping time. Ozone serves as an alternative to formaldehyde fumigation without chemical residues.

Outside (incubator halls, equipment, egg storage): ozone is used to disinfect incubator halls, setter and hatcher equipment, egg storage rooms and transport trolleys. Gaseous ozone (8–12 mg/m³ for 30–60 minutes when the room is empty) or ozonated water for washing surfaces reduces Salmonella, E. coli and fungi. Storing hatching eggs in an ozone atmosphere (4–15 mg/m³, 2–3 hours daily) extends storage life and reduces shell contamination before setting.

Air disinfection on poultry farms

As a result of bird activity, poultry house air becomes contaminated with harmful substances: ammonia (up to 0.3–0.5 mg/l at MPC 0.01 mg/l), hydrogen sulfide, carbon dioxide, organic dust with microflora (up to 30–50 mg/l).

Ozonation in a recirculation system allows air cleaning without significant ventilation and heating costs.

Removal of odors and harmful gases

Poultry house air accumulates ammonia, hydrogen sulfide, carbon dioxide, volatile organic compounds (VOCs) and organic dust. These cause respiratory stress, reduce productivity and create nuisance for workers and neighbours.

Ammonia (often 10–50× above MPC) irritates respiratory tracts and increases susceptibility to infections. Hydrogen sulfide is toxic and odorous. High CO₂ and dust worsen air quality. Organic dust carries microorganisms and allergens.

Ozone oxidizes ammonia, hydrogen sulfide and many VOCs. In recirculation or treatment systems, ozone breaks down these compounds into less harmful products (e.g. nitrogen, sulfate, CO₂, water). The existing data (e.g. 11.3 mg/l ozone) show sharp drops: hydrogen sulfide from 0.15 to 0.0002 mg/l, ammonia from 0.12 to 0.004 mg/l, with microflora falling from tens of thousands to under 200 CFU/m³.

Disinfection when the house is empty

Between flocks, the poultry house must be thoroughly cleaned and disinfected to break the cycle of pathogens and prevent carry-over to the next flock. Litter, dust, manure and organic matter must be removed first; only then can disinfection be effective.

After mechanical cleaning and washing, gaseous ozone is applied to the empty house at high concentration (e.g. 15–30 mg/m³ or more) for 2–4 hours with minimal ventilation so that ozone reaches all surfaces, cracks, feeders, drinkers and ventilation ducts. Ozone destroys bacteria, viruses, fungi and spores. It can be used alone or as a complement to other disinfectants. No residues remain after aeration.

Cleaning and disinfection of air ducts

Ventilation ducts in poultry houses accumulate dust, feathers, microorganisms and sometimes biofilm. Contaminated ducts spread pathogens and odours and reduce ventilation efficiency.

Ozone can be introduced into the ventilation system (e.g. via the main duct or recirculation loop) during empty-house disinfection or periodically when birds are absent. Gaseous ozone flows through the ducts and oxidizes organic matter, bacteria, fungi and viruses on inner surfaces. For best effect, ducts should be mechanically cleaned first; then ozone treatment (e.g. 10–20 mg/m³ for 1–2 hours) sanitizes the system. Ozone can also be used in HVAC systems in processing and packing areas to reduce airborne contamination.

Sewage and wastewater treatment

Poultry farms and slaughterhouses produce wastewater from washing, chill water, evisceration and manure handling. This water is rich in organic matter, nitrogen, bacteria and pathogens and must be treated before discharge or reuse.

Ozone is used to disinfect poultry process water and to treat sewage and open canals. Ozonation (e.g. 5–15 mg/l ozone, 10–30 minutes contact) inactivates bacteria (including Salmonella, E. coli), viruses and parasites, reduces COD and BOD, and removes odour and colour. Combined with screening and filtration (e.g. diatomaceous earth), ozonation can recondition chill water, carcass rinse and overflow to meet recycling standards (e.g. 99.9% reduction in microbial load, 65–87% reduction in COD/total solids reported in studies). For manure slurry or canal water, ozone reduces pathogens and odour.

Feed disinfection

Microflora and mold fungi in feed produce toxins that pose a threat to bird health. Ozone treatment of feed significantly reduces microflora and toxins, increases biological value and feed digestibility.

Extended poultry meat storage

Positive effect in meat storage is achieved with daily ozonation for 2 hours at ozone concentration ~6 mg/m³. Poultry meat preservation in chilled form (+4°C) increases 4 times.

Ozonation regimes in poultry farming

Benefits of ozonation in poultry farming