Carcass disposal with comprehensive discussion including all methods

CARCASS DISPOSAL

‘’way to get rid of dead bodies and their remains””

Ways of carcass disposal

Rendering Burial method

Incineration Akaline hydrolysis

Why it needs to be performed??

Biosecurity Immediate or long term animal or public health and safety To avoid spreading of diseases To avoid pollution or contamination To make the area free of risk

Burial method

Ritual act of placing a dead person or animal, and/or objects into the ground. This is accomplished by excavating a pit or trench

Precautions whiles site selection

Not floody area 500 feet from residences,

livestock facilities and adjacent pastures owned or leased by another person

300 feet from a road.

Pit types

1.2 m (4 ft) deep that will hold about 2,500 kg of deadstock. Closing these pits would require a minimum of 0.6 m (2 ft) of soil, to form a mound higher than the level of the ground at the perimeters of the pit.

CAPACITIES

Incineration or burning Waste treatment that involves combustion of

disposible substances at high temperature results

in ash, gases & heat

Ways of incineration

1-Open pit-burning

2-Chember fixedIncineration

Open field burning It is burning of carcass on

combustible material (heaps, tires & wood)

It requires fuel (diesel, jet fuel, coal,)

precautions

it should be away from

residential area

Disadvantage: uncontrolled

Air burn incineration Air curtain incinerator With Fans and blowers the high volume of air causes

overoxygenation of the fire, and make the fire more stronger lead to strong combustion

Many times strong combustion

than open field method

Chamber fixed incineration Controlled type of

incineration in which the combustion is carried out in chember

Usually the fuel is natural gas

Advantage controlled & proper

combustion

Composting

“Composting is a carcass disposal method that involves the placement of carcasses beneath organic materials, which promotes decomposition at elevated temperatures and destroys pathogens present in the carcasses”

Types of composting Indoor composting It has been widely used by the poultry industry for bird mortalities.

Indoor composting is less affected by weather events, ambient

temperatures and seasonality and more protected from wind,

scavengers and drying conditions. Challenges involve

space limitations

Outdoor composting It involves placement of carcasses in compost piles that are long, narrow windrows or trapezoidal shaped and above ground. May affected by weather events, ambient temperatures and seasonality

Material required for composting

• Air flow• Moisture• Carbon nitrogen ratio(25:1)• Sawdust.• Hay and straw• Crop residue

Procedure of composting

Place the carcass (or carcasses) on the bulking agent. If you’re composting calves or other smaller animals, place them starting at the back in a single layer, at least six inches apart.

Cover the carcass with another 12 inches of bulking agent. If the bulking agent does not feel moist, add water before covering the carcass

Record the species, weight, date, and amount of bulking material used

When the first bin is full or the pile is as tall as you can work with, start a second bin/pile if you have more mortalities

Animal covered with bulking material

precautions Temp should raise very soon (120-140 F ) After a week when temp lowers then turn

the pile Do not allow carcasses to freeze before placing

them on a compost pile during winter season

Benifits

Biosecurity- It provides immediate, year-round disposal of carcass.

No contamination-

does not contaminate groundwater, and turn waste into a resource.

Rendering “Rendering is an offsite process that uses heat to convert carcasses and associated disposal material into meat and bone meal, fat or tallow and water”

processing Removing undesirable parts, cutting, mixing, sometimes

preheating, cooking, and separating fat and protein materials.

The concentrated protein is then dried and ground. Additionally, refining of gases, odors,and wastewater (generated by cooking process) is necessary.

Rendering may be

Edible Inedible

Edible randering

end products are (protienaceous solids, melted fat, and water) are separated from each other by screening and sequential centrifugations.

The proteinaceous solids are dried and may subsequently used.

Inedible randering The material is first ground, then heated to release the fat and drive

off the moisture, percolated to drain off the free fat, and then more fat is pressed out of the solids, which at this stage are called "cracklings" or "dry-rendered tankage“

The cracklings are further ground to make meat and bone meal.

advantages

Material used as raw materialTallow :

Fat:

Protien:

Meat & Bone meal

Alkaline Hydrolysis

Process in which the carcass is disolve in strong solution of sodium or potassium hydroxide lead to hydrolysis

Chemistry behind this process

In this process large molecules are broken down to smaller ones

During this process protein coats of viruses are destroy and

other micro organism are killed due to very high pH 14 pH changes from 14 at start of process to 10 at end of the

process Higher the fat contents less will be the pH so its depends

Although the availability is low but this process is fast and it destroys all disease causing agent and leads to perfect disposal of carcass.

Conducted by Ali saqlain As_saqlain@yahoo.com