Study Of Current Situation And Countermeasures For Plate Waste Feedstuffs

Along with the development of economy, improvement of living standards, many kinds of foodand beverage companies were mushroomed developed, which produced more and more restaurantfood wastes. Restaurant food wastes have both resources and pollutant characteristics. To masterrestaurant food wastes' feed product testing data, research on the resources utilizations of restaurantfood wastes will be of great importance. In this study, six feed manufacturers in six cities wereresearched for their disposal of restaurant food wastes. The research result was compared withfeed hygiene standards and fishmeal national standards, draw a conclusion that utilization of restaurantfood wastes was feasible, and right advice were obtained.feed-products of restaurant food wastes from Six plate waste treatment enterprises inSuzhou, Jiangsu Province; Ningbo, Zhejiang Province; Xining, Qinghai Province; Beijing; Yinchuan,Ningxia autonomous region; Shenzhen, Guangdong Province respectively were acquired. Nutritionalindex (crude protein, crude fat, crude ash), health indicators (lead, arsenic, cadmium, mercury, aflatoxinB1, nitrite) and other indicators (total volatile basic nitrogen, histamine) of these feed-products weredetected by atomic absorption spectrophotometer, atomic fluorescence spectrometer, UV visiblespectrophotometer, Kjeldahl nitrogen instrument. The results of the samples for the test have shown thatthey were rich in nutrients, crude protein content was between10.20%-28.60%, crude fat content wasbetween42g/kg-187g/kg; health indicators were able to meet the requirements of " GB13078-2001feedhygiene standards"; volatile basic nitrogen and histamine in accordance with "GB/T19164-2003fishmeal " for premium products or grade one requirements. By comparing the detect data from differentproduction processes products, the optimum productive technology of restaurant food wastes was:restaurant food wastes, sorting, crushing separating, solid-liquid separation-high pressure sterilizationand conventional drying-compound-powder. The sample from plate waste treatment enterprises inYinchuan indicated that dietary habit and diet structure determines the fat content, protein content andfat and protein percentage in feed-products of restaurant food wastes. The sample from plate wastetreatment enterprises in Beijing indicated that fermentation process hadsignificant effect on nutritive index of eed-products of restaurant food wastes, it can make indicatorsgreatly increased, and there was no effect on the content of microbial indicators, heavy metals,histamine; to investigate the effects of histamine factors, storage time of feedstock and high temperaturesterilization process were important.Through literature retrieval, query in the network and other means, laws and regulations ofrestaurant food wastes disposition and utilization in the United States, Japan and other countries of theEuropean Union were investigated, and some reference were provided for restaurant food wastesRecycling, harmless and feed in our country.These Results indicated that feed utilization of restaurant food wastes is feasible, but, asthe inconsistent between policies and regulations, execution of policies and regulations, the juvenility of the treatment process, the incomplete of risk assessment,there are still many problems need to be prevented and solved, such as breedingof pathogenicmicroorganism, toxin, pathophoresis and physical injury.