Environmental protection in meat industry
2010
Nježić, Z., Institute for Food Technology, Novi Sad (Serbia) | Okanović, Đ., Institute for Food Technology, Novi Sad (Serbia)
In the meat industry the by-products make up to 70 percent of the slaughtered animal weight, and their utilization and safe disposal are regarded as a priority with respect to the ecological risk and the influence on the environment. Meat industry with its location in the suburban towns and villages is often a source of bad smell. Rodent and insect colonies on those sites are the source of infection and a high danger to human health. In this paper, it was pointed out that contamination of the environment, especially of air and water, can have their origin in the process of removal of dead animals, inedible by-products, and during processing into feed or raw materials for chemical industry. It was emphasized that objects for animal wastes processing should be considered: as processing plants serving for the environmental protection but as possible environment polluters. The significance of safe disposal of animal wastes was analyzed from the view of environment protection, according to the rules of European Union, based on contemporary knowledge of science.
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