Meat and Poultry Processing

In the meat processing industry, water is extensively used for washing cattle, sheep or pig carcasses. It is also used for sanitizing and thoroughly cleaning of all equipment used in the process at a facility. A large quantity of water is also used for scalding of hogs to facilitate hair removal. Federal regulations state that complete cleaning and sanitation process be conducted after every killing and processing shift at the plant. It has been seen that the cleanup period generally uses more water than the actual processing of the meat.

Poultry processing wastewaters also are very similar to those from meat processing activities. The slaughter of poultry can be divided into five major steps: 1) Transport and unloading, 2) Hanging and killing, 3) Bleed out, 4) Scalding, and 5) Evisceration. The steps of bleed out, scalding, and evisceration have the greatest impact on the wastewater pollutant loads. If these types of wastewater are not dis­posed of quickly and re­li­ably, sig­ni­fc­ant odor nuisance, germs, and in­sect at­tacks threaten the plant. Meat and Poultry wastewater has high  biochemical oxygen Demand (BOD), Chemical Oxygen Demand (COD), Total and volatile suspended solids, Oil and Grease, and High Total Kjeldahl Nitrogen (TKN).

For the contaminants present in these wastewater streams, it is recommended to have an aerobic biological treatment. If there are restrictions on the concentration of nitrogen in the effluent, depending on size wastewater flows and loads, Headworks offers either an Aerobic Moving Bed BIO reactor (ActiveCell™ MBBR) or an Integrated Fixed-film activated sludge (IFAS) system. But when the COD is higher than 3000 mg/l, it is preferable to use anaerobic treatment by Anaerobic MBBR (ANMBBR) followed by aerobic MBBR for polishing.

                    <div class=