Re: Forum: Some Observations on use of Water Acidifier and Sanitizer in Broiler Production
I know producer who had to replace all of the drinkers in his poultry house twice in less than a year because his acidification program was too aggressive. That cost him about $4,000. Remember, we you talking about acids, and acids corrode metal components, without exception. A producer must determine when considering the use of acids: will the gain in production outweigh the cost of replacing components damaged by the acid? pH scale is a logarithmic measure, This means lowering pH from 7.2 to 6.2 increases the acidity of the water by 10 times. Lowering pH to 5.2 makes it 100 times more acidic, and lowering to 4.2 is 1,000 times more acidic. There are a variety of weak organic acids on the market. They include acetic acid (used to make vinegar), benzoic acid, butyric acid, citric acid, formic acid (used to make formaldehyde), fumaric acid, lactic acid, propionic acid and sorbic acid. We already know that chlorine alone can corrode metal and plastic parts in the drinkers, causing them to leak or discharge too much water. Adding acid to the water simply compounds that corrosive process. Bacteria have the capability of becoming resistant to a particular acid, one acid may be effective on one type of bacteria but not on another. Another downside to using acidifiers is that they can promote the growth of algae and fungi in the watering system. Research has shown that chlorine, even chlorine boosted by an acidifier, is very ineffective at killing bacteria embedded in a biofilm. We , IN-VET Institute, reccomends use special patented formulation, multicomponent, multifunctional, long lasting, effective in wide pH range (4 - 9), fully ecological.