Poultry Litter Pasteurisation - Principles

Title
Poultry Litter Pasteurisation - Principles
Publication Date
2016
Author(s)
Walkden-Brown, S W
( author )
OrcID: https://orcid.org/0000-0002-0638-5533
Email: swalkden@une.edu.au
UNE Id une-id:swalkden
Islam, A F
Laurenson, Yan
Dunlop, M
Wells, B A
Type of document
Conference Publication
Language
en
Entity Type
Publication
Publisher
University of Sydney
Place of publication
Sydney, Australia
UNE publication id
une:20498
Abstract
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.
Link
Citation
Proceedings of the Australian Poultry Science Symposium, v.27, p. 30-33
ISSN
1034-6260
1034-3466
Start page
30
End page
33

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