How does good hygiene reduce infection pressure in pig houses?

Why hygiene is a key part of pig health and stable production

Good hygiene is one of the basic tools for preventing and controlling disease in pig production. In a modern pig house, microorganisms can be introduced and spread through animals, people, equipment, feed, water and the surrounding environment.

The aim of good hygiene is therefore not simply to make the pig house look clean. It is to reduce the opportunities for harmful microorganisms to survive and spread between pigs, pens and sections.

Effective hygiene is part of a broader biosecurity strategy that also includes animal movement, personnel routines, equipment, feed and water management.

So, how does good hygiene reduce infection pressure – and what are the most important principles to consider in a pig house?

What is infection pressure?

Infection pressure refers to the level of infectious agents present in the pigs' environment and the risk that they will be transferred to susceptible animals.

Potential sources include:

• Manure and other organic material
• Dust and contaminated surfaces
• Equipment and tools
• People, clothing and footwear
• Animals and animal movements
• Feed and water
• Vehicles and materials entering the farm

The higher the infection pressure, the greater the opportunity for pathogens to survive and spread.

This is why hygiene should be considered a continuous management task rather than something that only happens when a section is empty.

Cleaning and disinfection are not the same

Cleaning and disinfection are closely connected, but they serve different purposes.

Cleaning removes organic material and dirt, while disinfection is used after cleaning to reduce microorganisms that remain on surfaces.

Organic material such as manure and feed residues can protect microorganisms and reduce the effectiveness of disinfection. Thorough cleaning is therefore an important first step.

A typical cleaning process includes:

1. Remove manure, feed residues and other organic material
2. Soak surfaces
3. Wash thoroughly
4. Allow surfaces to dry
5. Disinfect where appropriate
6. Dry the house before new pigs are introduced

The exact procedure and choice of disinfectant should always be based on the farm's biosecurity plan and professional advice.

Water, sprinkling and moisture management

Water is essential for cleaning, but it needs to be managed carefully.

Sprinkling systems can be used to pre-soak pens before washing, helping to loosen organic material and potentially reduce the time needed for cleaning. Research from Teagasc has also investigated sprinklers as part of pre-soaking systems in pig houses.

Water-based sprinkling can also be used as one method of reducing airborne dust, which is relevant to air quality in pig houses. However, sprinkling should be properly controlled: excessive moisture or permanently wet surfaces can make it more difficult to maintain a clean and dry environment.

This means that good water management is about finding the right balance:

Enough water to support effective cleaning and dust control – without creating unnecessary moisture in the pig house.

Sprinkling used for cooling pigs is a separate management measure and should be considered primarily in relation to temperature control and animal welfare.

Drying is an important part of hygiene

After washing, drying should not be overlooked.

A clean pig house is not fully prepared simply because visible dirt has been removed. Surfaces should be allowed to dry properly before new pigs are introduced.

Research and practical guidance from Teagasc and Danish pig production organisations emphasise drying as an important part of the cleaning and disinfection process. Drying helps create less favourable conditions for microorganisms and completes the preparation of the housing between batches.

Drying time will depend on the building, temperature, ventilation and season. Good ventilation and, when necessary, heating can help remove moisture more efficiently.

The objective should be simple:

Clean, disinfected and dry housing before the next group of pigs arrives.

All-in/all-out helps break infection cycles

Good hygiene works best when it is combined with appropriate production management.

One important principle is all-in/all-out management, where pigs enter and leave a section as a group. This allows the section to be emptied, cleaned, dried and prepared before a new group arrives.

Keeping groups together and avoiding unnecessary mixing can help create a natural break between production cycles and reduce opportunities for infection to spread between age groups.

Cleaning and disinfection are particularly important when sections are emptied between batches.

Internal biosecurity matters every day

Not all infection comes from outside the farm.

Once a pathogen is present in the herd, everyday movements can influence how easily it spreads between sections.

Practical measures include:

• Keep age groups and production sections appropriately separated
• Avoid unnecessary movement and mixing of pigs
• Use clean or dedicated equipment between sections where appropriate
• Work from younger or healthy animals towards older or sick animals
• Maintain clear routines for boots, clothing and hand hygiene
• Clean and disinfect equipment when it moves between areas

These measures may appear simple, but consistency is critical.

External biosecurity starts before anyone enters the pig house

Good hygiene inside the building cannot compensate for uncontrolled introduction of infection from outside.

External biosecurity is therefore about managing the routes by which pathogens can enter the farm.

Potential routes include:

• New animals
• People and visitors
• Vehicles and transport
• Equipment and tools
• Rodents and birds
• Feed and bedding
• Airborne transmission
• Manure transport

Good visitor routines, farm-specific clothing and footwear, hand hygiene and appropriate cleaning of equipment can all help reduce the risk of introducing infection.

In other words, hygiene begins before the first pen is entered.

Facility design can support better hygiene

Management routines are essential, but the physical design of a pig house can make good hygiene easier or harder to maintain.

Easy-to-clean surfaces, logical separation between sections and good access to equipment can support effective cleaning and reduce areas where organic material can accumulate.

This is one reason why hygiene should be considered when designing or renovating a pig house – not added as an afterthought.

Good design does not replace good routines. It makes good routines easier to carry out consistently.

For SKIOLD, this is an important principle when developing penning and housing solutions for modern pig production.

Five practical principles for lower infection pressure

A strong hygiene strategy does not depend on one single measure. It is the combination of several consistent practices.

1. Clean thoroughly
   Remove organic material before disinfection.
2. Allow housing to dry
   Do not overlook the drying stage between batches.
3. Manage water and moisture
   Use water and sprinkling where they support cleaning or dust control, while avoiding unnecessary moisture.
4. Separate groups and control movements
   Use appropriate sectioning and avoid unnecessary mixing.
5. Make hygiene part of daily management
   A good hygiene plan only works when routines are followed consistently.

Together, these measures help reduce opportunities for pathogens to survive and move through the herd.

Hygiene is part of a wider biosecurity strategy

It is important to recognise that hygiene is only one part of disease prevention.

International guidance from the World Organisation for Animal Health (WOAH) highlights factors such as farm design and management, animal health, movement and mixing of pigs, personnel, feed and water, pest control, and cleaning and disinfection as parts of an effective biosecurity approach.

The most effective approach is therefore a combination of:

Hygiene + management + biosecurity + appropriate facility design

No single measure can provide complete protection. The objective is to reduce the number of opportunities for infection to enter, survive and spread.

Good hygiene supports stable pig production

Good hygiene is not simply a cleaning task carried out between batches.

It is an ongoing part of herd management that supports animal health and helps limit the spread of infection.

By combining thorough cleaning, appropriate disinfection, effective drying, controlled water use, animal movement management and consistent personnel routines, pig producers can create better conditions for a stable and healthy production environment.

And when the facilities are designed to support those routines, everyday hygiene becomes easier to maintain.

Good hygiene starts with good routines – and is strengthened by good design.

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Sources and further reading

SEGES Innovation – Cleaning and disinfection
Cleaning and disinfection in pig houses – SEGES Innovation

Teagasc – Cleaning on pig farms
Cleaning on pig farms – Teagasc

Teagasc – Biosecurity precautions for pig farms
Biosecurity precautions for pig farms – Teagasc

WOAH – Prevention and control of Salmonella in commercial pig production systems
WOAH – Biosecurity recommendations for commercial pig production