Disinfecting your hog buildings or rooms should be a regular part of your cleaning schedule. And you should chose disinfectants based on effectiveness, safety and cost. According to University of Georgia veterinarian, David Reeves, the ideal disinfectant should:

Work well in the presence of organic matter. That's important because you're not likely to eliminate all of it.

Be compatible with soaps and detergents.

Be harmless to building materials.

Be relatively non-toxic.

Have a broad spectrum of antimicrobial activity.

The effectiveness of various chemical sanitizing agents is dependent on:

1. Exposure time. This is determined by the bacteria's ability to resist the sanitizer's effects. This is generally considered to follow a logarithmic pattern.

2. Temperature. The rate of sanitation greatly exceeds the growth rate of bacteria. Therefore, the effect of increasing temperature (to a point) is to increase the rate of bacteria destruction.

3. Concentration. Increased concentrations of sanitizer (again, to a point) increases the rate of bacterial destruction.

4. pH. Chlorine and iodine compounds generally decrease in effectiveness with an increase in pH.

5. Equipment cleanliness. It's imperative that you try to remove as much organic matter as possible before you begin sanitizing.

6. Water hardness. As water hardness increases, the sanitizers' effectiveness decreases.