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dc.creatorStorino, Francescoes_ES
dc.creatorSánchez Arizmendiarrieta, Josebaes_ES
dc.creatorIrigoyen Iriarte, Ignacioes_ES
dc.creatorMuro Erreguerena, Julioes_ES
dc.creatorAparicio Tejo, Pedro Maríaes_ES
dc.date.accessioned2017-05-02T09:53:43Z
dc.date.available2018-10-01T23:00:11Z
dc.date.issued2016
dc.identifier.issn0956-053X (Print)
dc.identifier.issn1879-2456 (Electronic)
dc.identifier.urihttps://hdl.handle.net/2454/24148
dc.description.abstractHome composting is a powerful tool, which is spreading in different parts of the world, to reduce the generation of municipal waste. However, there is debate concerning the appropriateness, in terms of domestic hygiene and safety, of keeping a composter bin in the household deputed to kitchen waste of animal origin, such as meat or fish scraps and pet droppings. The purpose of our work was to study how the addition of meat scraps to household waste influences the composting process and the quality of the final compost obtained. We compared four raw material mixtures, characterized by a different combination of vegetable and meat waste and different ratios of woody bulking agent. Changes in temperature, mass and volume, phenotypic microbial diversity (by Biolog TM) and organic matter humification were determined during the process. At the end of the experiment, the four composts were weighed and characterized by physicochemical analysis. In addition, the presence of viable weed seeds was investigated and a germination bioassay was carried out to determine the level of phytotoxicity. Finally, the levels of pathogens (E. coli and Salmonella spp.) were also determined in the final compost. Here we show that the presence of meat waste as raw feedstock for composting in bins can improve the activity of the process, the physicochemical characteristics and maturity of the compost obtained, without significantly affecting its salinity, pH and phytotoxicity. Pathogen levels were low, showing that they can be controlled by an intensive management and proper handling of the composter bins.en
dc.description.sponsorshipThe experiments were financially supported by the Spanish Ministry of Science and Technology (Project AGL2012-37815- C05-05).en
dc.format.mimetypeapplication/pdfen
dc.language.isoengen
dc.publisherElsevieren
dc.relation.ispartofWaste Management 56 (2016) 53–62en
dc.rights© 2016 Elsevier Ltd. The manuscript version is made available under the CC BY-NC-ND 4.0 license.en
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectCompostaje domésticoes_ES
dc.subjectPrevención de residuoses_ES
dc.subjectResiduos cárnicoses_ES
dc.subjectPatógenos humanoses_ES
dc.subjectCalidad del compostes_ES
dc.subjectHome compostingen
dc.subjectWaste preventionen
dc.subjectMeat wasteen
dc.subjectCompost qualityen
dc.subjectHuman pathogensen
dc.titleMeat waste as feedstock for home composting: effects on the process and quality of composten
dc.typeArtículo / Artikuluaes
dc.typeinfo:eu-repo/semantics/articleen
dc.contributor.departmentUniversidad Pública de Navarra. Departamento de Ciencias del Medio Naturales_ES
dc.contributor.departmentNafarroako Unibertsitate Publikoa. Natura Ingurunearen Zientziak Sailaeu
dc.contributor.departmentUniversidad Pública de Navarra. Departamento de Producción Agrariaes_ES
dc.contributor.departmentNafarroako Unibertsitate Publikoa. Nekazaritza Ekoizpena Sailaeu
dc.rights.accessRightsAcceso abierto / Sarbide irekiaes
dc.rights.accessRightsinfo:eu-repo/semantics/openAccessen
dc.embargo.terms2018-10-01es_ES
dc.identifier.doi10.1016/j.wasman.2016.07.004
dc.relation.projectIDinfo:eu-repo/grantAgreement/ES/6PN/AGL2012-37815
dc.relation.publisherversionhttps://dx.doi.org/10.1016/j.wasman.2016.07.004
dc.type.versionVersión aceptada / Onetsi den bertsioaes
dc.type.versioninfo:eu-repo/semantics/acceptedVersionen


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© 2016 Elsevier Ltd. The manuscript version is made available under the CC BY-NC-ND 4.0 license.
Except where otherwise noted, this item's license is described as © 2016 Elsevier Ltd. The manuscript version is made available under the CC BY-NC-ND 4.0 license.