LECTURE XIX. 



DISINFECTION. 



Purpose. — In veterinary practice, disinfection is intended to 

 check the spread of infectious diseases, and to protect from fur- 

 ther infection animals which may be already diseased. 



Sources of infection. — In any process of disinfection it is 

 important to know something concerning the nature of the in- 

 fecting germ, and the sources from which it comes. Germs of 

 diseases are spread in a great variety of ways. For instance, 

 with the body fluids of sick animals ; by soiled water or food or 

 by any contaminated matter. Air may be contaminated from 

 the skin and lungs of diseased animals. The soil may be con- 

 taminated by the burial of diseased animals or by the deposit of 

 any infectious material upon the surface. In any such case, germs 

 may be washed to ponds, sluggish streams or shallow wells thus 

 contaminating the water. Hides, ofifal, and even the hair of a 

 diseased animal may be a source of spreading disease. Railway 

 stood may be disinfected by having straw burned over it, and 

 for safety should be removed to a depth of at least six inches 

 and replaced with fresh earth. Paved flooring may be disin- 

 fected by burning over it any inflammable material. Cracks 

 should be disinfected by free use of corrosive sublimate solution. 

 Food which may have been contaminated should ordinarily be de- 

 stroyed, but in some cases such food may be given to non-suscep- 

 tible animals. Drinking places should be disinfected, also curry 

 combs, brushes and everything of that sort. 



Must be thorough. — Disinfection is not reliable and should 

 not be depended upon unless done most thoroughly. 



Attendants. — Attendants for sick animals should be vtry 

 careful about their clothing, particularly trousers and shoes. It 

 is well to use special overalls and overshoes which should be left 

 at the infected stall or building. 



Dogs, rats and any of the smaller animals which are liable to 

 convey the disease should be guarded against. 



