“It is vitally important to disinfect floors after cook out, they are covered in spores like Verticillium and Cobweb even after cookout”
“Growers should disinfect down corridors everyday to prevent build up of spores around the farm; weekly washdowns are too long time period”
Sporekill is perfect for floors because of it additional ‘sealing’ and trapping action on spores and mycelial debris. It also protects against Listeria which can also be found on floor surfaces.