Evaluation of ATP bioluminescence for rapid determination of farrowing room cleanliness after pressure washing at a commercial sow farm.

Rotavirus and other pathogenic microorganisms are known to cause scours, respiratory infection, and increased mortality, spread from pig to pig via contaminated equipment, insuffcient washing, and improper disinfection processes in farrowing rooms on commercial sow farms. Pig producers have adopted cleaning procedures and biosecurity policies as an attempt to ensure farrowing rooms are free of infectious organisms before the next group of sows is introduced. Adenosine triphosphate () bioluminescence has been used in other industries to provide real-time feedback on surface cleanliness through the detection of ATP from organic sources.

Effects of moisture and temperature on survivability in beef tallow, white grease, and chicken rendered fat.

High moisture levels introduced to fats after the rendering process can lead to presence and growth. Limited research on strategies to eliminate pathogens in these environments are available. Rendered fat characteristics, such as water activity and fatty acids composition, may contribute to survivability.