Uncooked Food

Pork Processing Plant - Scotland:

This large plant processes fresh pork meat. A proportion of the meat is vacuum packaged but the majority of the meat is either smoke cured as ham or bacon cuts.

Before the Bio-Katz treatment was commissioned the plant was continuously failing the consent limits laid down for this plant. The COD/BOD and Fat/Grease values were a factor of 10 times higher than consent guidelines. The grease trap was regularly becoming blocked after4-5 days. There was also a major smell emanating around the plant and surrounding industrial area.

Results Of Bio-Katz Treatment:

The Bio-Katz treatment commenced and within 36 hours the "Bad Odour" problem was not detected. After 4 weeks the build-up of fat/grease had considerably diminished. From our analysis we measured a 68% reduction in fat/grease build-up from week 4 to week 9 and a 52% reduction in COD levels. At this stage we reduced the treatment level by 30% and discovered that the new treatment level was still reducing the fat/grease loading whilst holding the COD steady.