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Water recycling in the poultry industry

Water reuse in the poultry industry

In the poultry industry carcasses are cooled in water. The carcasses are immersed in cold water, before being processed further. This cooling water gets turbid and contaminated with microorganisms like E. Coli and Salmonella.

For reuse, the cooling water has to be transparent and free from bacteria. This can be achieved by means of filtration and ozone treatment. Ozone is the second most powerful sterilant in the world and its function is to destroy bacteria, viruses and odors. An American research shows that by means of ozone treatment a quality can be obtained suitable for water reuse in conformance with the American legislation. [1]

[1] Waldroup A.L., Hierholzer R.E., Forsythe R.H. Recycling of poultry chill water using ozone. Fayetteville, Arkansas, USA (1993)

Information about water reuse in the paper-, food and beverage- and textile industry,
Water disinfection and reuse in greenhouse horticulture
Information about water treatment and reuse of oily wastewater

Find books about water recycling

Should you know of any other interesting or more recent book, report, article or publication, concerning water reuse in the poultry industry please let us know, so that we can include reported case-studies in the above overview.

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