Assessment of home composting through stability indices and pathogen inactivation

Home composting can be considered as one of the most feasible options for bio-waste avoidance, granted that its end-product (the compost) fulfills certain quality criteria. In order to assess home composting process and compost quality, the integrated application of independent methodologies is needed. The present study reports on assessing compost quality through the evaluation of the stability levels and pathogen inactivation during home composting.

A mixture of food waste (no meat, fish, lipids and oils were included) and garden clippings was monitored, in triplicate, from raw material to mature compost, with regard to abiotic factors (temperature, moisture, volatile solids, pH and conductivity), respiration activity (using the Specific Oxygen Uptake Rate test and an electrolytic respirometer) and microbial counts of total bacteria, total coliforms and Escherichia coli, Clostridia and Salmonella. The composting process went through typical changes in temperature and microbial properties for this type of composting. Total coliforms and Escherichia coli were detected for over 90 days of processing, mainly due to the marginal achievement and short duration of the thermophilic stage (up to 46°C for two days). Although the initial mixture constituted only of vegetable waste (garden and kitchen), Salmonella was detected in it but was practically destroyed in the process. The respiration activity reflected well the process evolut ion. The results of this study will contribute to the improvement of our understanding of the stabilisation process, the potent risks and their reduction for home composting. The research was partially funded by the LIFE+10 ENV/GR/622 project 'WASP Toolâ€.



Copyright: © European Compost Network ECN e.V.
Quelle: Orbit 2014 (Juni 2014)
Seiten: 0
Preis: € 0,00
Autor: Dr. Katia Lasaridi
A. Kyriacou
Dr. Konstadinos Abeliotis
Antonis Zorpas
Christina Chroni
 
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