Local meat processing facilities, particularly small businesses that work with a relatively low volume of processing, are vital contributors to the food supply chain in many communities across the country.
One of the primary challenges they face is how to manage the wastewater produced from their operations.
The issue has been brought to the national forefront in recent years, as the U.S. Environmental Protection Agency examines the environmental effects of wastewater from the meat processing industry.
In Michigan, these low-volume facilities often rely on decentralized wastewater treatment due to cost and lack of access to municipal centralized options. They frequently must obtain a groundwater discharge permit from a state or regulatory agency, such as the Michigan Department of Environment, Great Lakes and Energy (EGLE).
Current methods typically involve pretreatment systems, followed by biological treatments and finally land application. Pretreatment is often through storage in septic tanks, which separates any solids from wastewater.
There are multiple biological treatments, including various types of lagoons that hold wastewater for a predetermined period of time to treat it. Anaerobic lagoons rely on bacteria to treat wastewater, while aerobic lagoons use algal growth and microorganisms, as well as aeration. Facultative lagoons utilize both aerobic and anaerobic elements.
Finally, land application depends on soil to take up wastewater and further break down components in wastewater.
To gain a better understanding of the effectiveness of these strategies, Michigan State University researchers and Extension educators have received funding for two projects thus far from the Michigan Alliance for Animal Agriculture — a partnership among MSU, the Michigan Department of Agriculture and Rural Development, and animal agriculture industry groups.
The initial research featured Steven Safferman, a professor in the Department of Biosystems and Agricultural Engineering (BAE), who has since taken a new position outside of the university. Younsuk Dong, an assistant professor and irrigation specialist in BAE, has joined the team for the ongoing research.
Other scientists include Gregory Rouland, a graduate research assistant who worked with Safferman and is now a member of Dong’s laboratory, and Andrea Garmyn, an academic specialist with the Department of Food Science and Human Nutrition.
Jeannine Schweihofer, now the associate director of MSU Extension’s Agriculture and Agribusiness Institute, was formerly a senior meat quality educator and has been involved in the project throughout.
“There are relatively few options for low-volume meat processors when it comes to wastewater,” she said. “The ultimate goal of this research is to provide processors with cost-effective wastewater management strategies while protecting groundwater and the environment.”
