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Sustainable water management in slaughterhouses by cleaner production methods—a review

Published online by Cambridge University Press:  03 April 2020

Ricardo Bailone Open the ORCID record for Ricardo Bailone [Opens in a new window] ,
Roberto Roça ,
Hirla Fukushima  and
Luis Kluwe de Aguiar Open the ORCID record for Luis Kluwe de Aguiar [Opens in a new window]
Ricardo Bailone*
Affiliation:
Federal Inspection Service, São Carlos, SP, Brazil São Paulo State University, Botucatu, SP, Brazil
Roberto Roça
Affiliation:
São Paulo State University, Botucatu, SP, Brazil
Hirla Fukushima
Affiliation:
Federal University of São Carlos, São Carlos, SP, Brazil
Luis Kluwe de Aguiar
Affiliation:
Harper Adams University, Newport, UK
*
Author for correspondence: Ricardo Bailone, E-mail: [email protected]
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Abstract

The demand for water is high in the food industry, particularly during the processing of animal product origin. A more sustainable approach to the use of the water resource is needed to reduce its waste. A systematic literature review was carried out from publications identified according to relevance and timeliness. The aim was to find alternative food processing production methods that considered both recycling and reuse of water in different slaughtering of animals such as cattle, swine, poultry, goat, sheep and fish. Articles which addressed cleaner production methods were selected because of special relevance in water resource management, Poultry processing was considered a special case regarding the recycling and reuse of water. That was due to the volume of water used as well as the level of likely contamination it might pose if reused. Wastewater can be largely reduced by adopting changes in practices, such as plant layout; materials used; drainage systems using dedicated separation of effluents and shaded area at reception with ventilation and sprinkles.

Keywords

Animal processingsustainabilitywaste water reductionwater management
Type
Review Article
Information
Renewable Agriculture and Food Systems , Volume 36 , Issue 2 , April 2021 , pp. 215 - 224
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Copyright
Copyright © The Author(s), 2020. Published by Cambridge University Press

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