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Poultry Litter Pasteurisation - Principles |
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Heaping of used poultry litter reliably induces significant elevations in temperature due to the actions of variety of aerobic bacteria and fungi. Temperatures typically rise to over 50°C in 1- 4 days and may peak at more than 60°C. These temperatures are sufficient to reduce or eliminate a range of pathogens giving rise to the term 'pasteurisation'. A common target for litter pasteurisation is heating to 55°C for a minimum of 3 days. Factors influencing heating potential include carbon to nitrogen ratio, moisture content, oxygen availability and to a lesser extent pH. This paper summarises the key underlying principles and factors influencing litter pasteurisation while a companion paper deals with practices to optimise it. |
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Proceedings of the Australian Poultry Science Symposium, v.27, p. 30-33 |
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