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Hi, Artemis.

Bird repellent are effective for some period of time. In example, some bird repellent (chemicals) will only be good for 6 days, while ultra sonic devices or shiny surfaces will be good for 10-30 days befor they can get used to it. Some practices to turn on and off the ultra sonic devices or lasers on a defined frequency so as to keep birds from getting used to it for extended duration of time. If you use physical devices (such as owl face, shiny disc, shiny ribbon or bird repellent), the removal will be difficult thus the effect will be short term.

What I recommend is to observe from which place in the facility does the bird normally attracted to:

1. You may several nesting point from in hygienic installation of trusses or roof joints that birds used that area as nesting point. As a correction, you may want to apply bird net with the screen opening proportional to your target bird (e.g. you don't want to use 10x10cm screen mesh if you target small birds). On roof joints or connection, apply appropriate sealant or stainless steel.

2. Review how do you handle the waste. Is your waste properly covered. How do you transport waste from your production to the central waste handling area? are there normally a lot of open debris that attract birds?

3. Is there heavy vegeatation or trees near your buidlings? With this, there will be normally insects that attracts birds thus they may go further to your facility. What is recommended is to have a defined frequency of tending this vegetation to avoid being harborage of insects that attract birds.

Scampi

Keep the outside areas as free from spills as you possibly can, remove the food, and they will move on

The other option that is very effective is to contract out a bird of prey. There are service providers that will bring a falcon or hawk to your site and that will scare off the little birds.

https://www.ecoltd.net/falconry

Airports etc may resort to this method if a flock decides to take up residents

Best of luck

We hung strips of bright blue plastic in our overhang area where little birds kept nesting..........that helped almost immediately. They are uncomfortable with the constant movement that the breeze created

Ismene

Hello,

Here's what i know of this subject.

If you mean after the slaughter, then the meat needs to be chilled as fast as possible. With the immediate chilling of the carcass below 7°C, we avoid the spoilage of the carcass due to the growth of spoilage bacteria. Also, the growth of pathogenic bacteria that may exist on the carcass is suspended. With the chilling, the final product will be softer and tastier, as it keeps the characteristics of the "fresh" meat, due to the slower reactions physicochemical reactions of the meat. Now, after the slaughter, the carcass should be tested by a veterinarian. This happens before the chilling, but it takes less than two hours for the specialist to take samples and test the carcass.

Always, leaving a product (that needs to be refrigerated) outside the fridge, causes spoilage and the growth of pathogenic and spoilage bacteria. Meat and dairy are a very  sensitive group of products.

HanineTabaja

Hello,

 

Here's what i know of this subject.

If you mean after the slaughter, then the meat needs to be chilled as fast as possible. With the immediate chilling of the carcass below 7°C, we avoid the spoilage of the carcass due to the growth of spoilage bacteria. Also, the growth of pathogenic bacteria that may exist on the carcass is suspended. With the chilling, the final product will be softer and tastier, as it keeps the characteristics of the "fresh" meat, due to the slower reactions physicochemical reactions of the meat. Now, after the slaughter, the carcass should be tested by a veterinarian. This happens before the chilling, but it takes less than two hours for the specialist to take samples and test the carcass.

 

Always, leaving a product (that needs to be refrigerated) outside the fridge, causes spoilage and the growth of pathogenic and spoilage bacteria. Meat and dairy are a very  sensitive group of products.

 Thank you very much!  

Ismene

Hello,

I think that you should keep record of the temperature of the storage room, where you keep these products, to avoid high/low temperatures that may affect them. If you already keep a record of the storage room temperatures, then this should be fine.

Do you keep these products on a separate storage room? Because if you keep them with other edible products, you should note the risk of broken glasses and how they may affect the other products.

Scampi

Get a cheap data logger. Once a month dump the data (they plug into the USB port of your computer and come with their own software) and keep it for a year.

First Monday of the month, you retrieve plug it in, dump the data and repeat.

In case the manufacturer claims your storage is an issue down the road, you've got a nice neat bunch of data points to refute