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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.
|Title of host publication||Proceedings Towards sustainable agri-food systems|
|Subtitle of host publication||12th International Conference on Life Cycle Assessment on Food|
|Editors||U. Eberle, S. Smetana, U. Bos|
|Publisher||German Institue of Food Technologies (DIL|
|Number of pages||3|
|Publication status||Published - 13 Oct 2020|
|Event||LCA Food 2020 Conference - |
Duration: 13 Oct 2020 → 16 Oct 2020
|Conference||LCA Food 2020 Conference|
|Period||13/10/20 → 16/10/20|
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