Effect of different cleaning treatments on freshwater use in the pork production chain

S. Misra, C.E. van Middelaar, Kieran Jordan, John Upton, Amy J. Quinn, I.J.M. de Boer

Research output: Chapter in Book/Report/Conference proceedingAbstractAcademic

Abstract

In summary, different cleaning and disinfection protocols did not affect the water used, but there was a reduction in the time taken to do the power washing if pre soaking was done and detergent was used.For the bacterial counts, no difference was found between the three protocols used but Staphylococcus counts and TBC reduced from pre wash to post wash. Thus, the cleaning protocols used in this study had no effect on the blue water use of the pork production chain. Since there was no difference in both water use and bacterial load, power washing without pre soaking detergent or seem to be the preferred option.
Original languageEnglish
Title of host publicationProceedings Towards sustainable agri-food systems
Subtitle of host publication12th International Conference on Life Cycle Assessment on Food
EditorsU. Eberle, S. Smetana, U. Bos
PublisherGerman Institue of Food Technologies (DIL
Pages645-647
Number of pages3
ISBN (Print)9783000676048
Publication statusPublished - 13 Oct 2020
EventLCA Food 2020 Conference -
Duration: 13 Oct 202016 Oct 2020

Conference

ConferenceLCA Food 2020 Conference
Period13/10/2016/10/20

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