 Hello everyone, my name is Ygezeniza Akta, I am a microbiologist. I am going to present on disinfectant sustainability profile of bacteria isolated from slaughtered indigenous chicken in Nairobi, Kenya. Disinfectants are the products which are used to kill or debit microorganisms including bacteria. However, as to occur with antibiotics, different microorganisms are developing resistance towards disinfectants, hence threatened food security and food safety. The aim of this study was to check the disinfectants' susceptibility profile of a tertiary alcoholist apropocard and apropocard against six different disinfectants where each disinfectant's five concentrations were considered and tested by using agarware diffusion techniques. As to recommended the user concentration as shown by the bar figure below, at which all the isolates were supposed to be susceptible. Unfortunately with some disinfectants, the isolates were not susceptible at that concentration. However, with other disinfectants, the isolates were even susceptible even to the concentration of the recommended user concentration. From this study, it has shown that the active ingredients of disinfectants fed a very big role in killing the bacteria. Also, the concentration was another important factor. The higher the concentration, the more the activity of disinfectants in killing and debitting those bacteria. Farmers who want to enterprise their food reproduction, especially broilers keepers, they may need to use to buy the reflectants for cleansing by checking on the active ingredients of the disinfectants and check what targeted microorganisms are for that particular disinfectant and where applicable if it is not including all bacteria being repulsive and negative and other microorganisms such as viruses, they may buy two different disinfectants which may be more effective in killing both bacteria and viruses and fungus. For more information on this paper, the email is provided below. I can provide more information or it can be found on Wugoskora, Kindawi and University of Nairobi website. Thank you for listening.