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Disinfection and receiving

Receiving and disinfecting rainbow trout eggs

  1. At the airport / cargo centre
    a.
    If the eggs are delayed or prolonged onward transport is planned, supplementary ice
    should be brought. Approximately 3 litre of chloride free ice cubes or crushed ice for
    each box.
    b.
    Temperature inside the boxes should be checked immediately after clearance at the
    airport. E.g. by penetrating the outer as well as inner box with a temperature steel
    probe, or penetrating the inner box with an ordinary thermometer.
    c.
    If temperatures above 8 degree is detected or absence or almost absence of ice in
    the boxes are suspected, the boxes must be opened and the top tray refilled with chloride free ice cubes or crushed ice before onward transport.
    d.
    Boxes should be carefully closed and sealed after opening before onward transport,
    and excessive heat should be avoided during the entire process.
    e.
    Egg temperature should never exceed 12 oC.

  2. Visual inspection
    a.
    		 Did the eggs arrive on time?
    b.
    		 Is the shipping containers damaged?
    c.
    		 What is the temperature inside the box at arrival?
    d.
    		 Are the eggs cool and moist?
    e.
    		 Is there ice left in the upper tray?
    f.
    		 Is there an excessive number of dead (white) eggs?
     
  3. Tempering
    When receiving the eggs in the hatchery, the eggs should first be tempered by bringing the eggs slowly to the same temperature as the hatchery water.
    The hatchery water temperature should never exceed 12 oC.
    Tempering accomplishes two purposes. The first is to avoid temperature shock by bringing the eggs gradually up to the hatchery water temperature. The second reason for tempering is to allow the eggs to absorb water lost during shipment, before any disinfection is performed.

  4. Disinfection
    Once the eggs are tempered, the next step is disinfection. Do not disinfect eggs that are hatching. A 10 minute treatment with 100 ppm iodine solution is recommended.  Add 10g (2 level teaspoons) of baking soda (sodium bicarbonate) per 20 litre of iodine solution to avoid pH shock during treatment. The baking soda is used to buffer the solution when the pH is less than 6 and/or the water is soft.
 
Tempering and Disinfection Procedure
 •  Open the egg shipping container.
•  Measure the temperature of the eggs with a standard thermometer.
•  Prepare a container to hold the eggs during the tempering procedure. Add an appropriate
•  quantity of clean hatchery water to submerge all the eggs. Adjust the water temperature
•  with ice to match the temperature of the eggs +/- 1,0 degree C.
•  Transfer the eggs from the shipping container to the tempering
•  container with the temperature adjusted water.
•  Gradually add hatchery water over 60 – 120 min. until the tempering container and
•  hatchery water are the same temperature. Maximum temperature rise should be 2 degree every 30 min.
•  When the temperature of the hatchery water is reached +/- 1,0 degree C, prepare a disinfecting solution as specified above.
•  Submerge the eggs in the disinfecting solution for 10 minutes. Gently stir the eggs once or twice.
•  Remove the eggs from the disinfecting solution, rinse in clean water and place in incubators or hatching trays.