Carcass disposal with comprehensive discussion including all methods,methods of carcass disposal,dealing with carcass

1. ‘’way to get rid of dead bodies and their remains””

2. Ways of carcass disposal
Rendering Burial method
Incineration Akaline hydrolysis

3. Why it needs to be performed??
 Biosecurity
 Immediate or long term animal or public health and safety
 To avoid spreading of diseases
 To avoid pollution or contamination
 To make the area free of risk

4. Burial method
 Ritual act of placing a dead person or animal,
and/or objects into the ground. This is
accomplished by excavating a pit or trench

5. Precautions whiles site
selection
 Not floody area
 500 feet from residences,
livestock facilities and
adjacent pastures owned or
leased by another person
 300 feet from a road.

6. Pit types
 1.2 m (4 ft) deep that will hold
about 2,500 kg of deadstock.
Closing these pits would
require a minimum of 0.6 m
(2 ft) of soil, to form a mound
higher than the level of the
ground at the perimeters of
the pit.

8. Incineration or burning
 Waste treatment that involves combustion of
disposible substances at high temperature results
in ash, gases & heat

9. Ways of incineration
1-Open pit-burning
2-Chember fixedIncineration

10. Open field burning
 It is burning of carcass on
combustible material (heaps,
tires & wood)
 It requires fuel (diesel, jet
fuel, coal,)
 precautions
it should be away from
residential area
Disadvantage:
 uncontrolled

11. Air burn incineration
 Air curtain incinerator
 With Fans and blowers
 the high volume of air causes
overoxygenation of the fire,
and make the fire more
stronger lead to strong
combustion
 Many times strong
combustion
than open field method

12. Chamber fixed incineration
 Controlled type of
incineration in which the
combustion is carried out
in chember
 Usually the fuel is natural
gas
 Advantage
 controlled & proper
combustion

13. Composting
“Composting is a carcass disposal method that involves the placement
of carcasses beneath organic materials, which promotes decomposition
at elevated temperatures and destroys pathogens present in the
carcasses”

14. Types of composting
 Indoor composting
It has been widely used by the poultry industry for bird mortalities.
Indoor composting is less affected by weather events, ambient
temperatures and seasonality and more protected from wind,
scavengers and drying conditions. Challenges involve
space limitations
 Outdoor composting
It involves placement of carcasses in compost piles that are long,
narrow windrows or trapezoidal shaped and above ground. May
affected by weather events, ambient temperatures and seasonality

15. Material required for
composting
• Air flow
• Moisture
• Carbon nitrogen ratio(25:1)
• Sawdust.
• Hay and straw
• Crop residue

16. Procedure of composting
 Place the carcass (or carcasses) on the bulking agent. If you’re
composting calves or other smaller animals, place them starting at the
back in a single layer, at least six inches apart.
 Cover the carcass with another 12 inches of bulking agent. If the
bulking agent does not feel moist, add water before covering the
carcass
 Record the species, weight, date, and amount of bulking
material used
 When the first bin is full or the pile is as tall as you can work with, start
a second bin/pile if you have more mortalities

17. Animal covered with bulking material

18. precautions
 Temp should raise very soon (120-140 F )
 After a week when temp lowers then turn
the pile
 Do not allow carcasses to freeze before placing
them on a compost pile during winter season

19. Benifits
Biosecurity- It provides immediate, year-round disposal of
carcass.
No contamination-does
not contaminate groundwater, and turn waste into a
resource.

20. Rendering
“Rendering is an offsite process that uses heat to convert
carcasses and associated disposal material into meat and bone
meal, fat or tallow and water”

21. processing
 Removing undesirable parts, cutting, mixing, sometimes
preheating, cooking, and separating fat and protein
materials.
 The concentrated protein is then dried and ground.
Additionally, refining of gases, odors,and wastewater
(generated by cooking process) is necessary.
Rendering may be
Edible Inedible

22. Edible randering
 end products are (protienaceous solids, melted fat, and water) are
separated from each other by screening and sequential
centrifugations.
 The proteinaceous solids are dried and may subsequently used.
Inedible randering
 The material is first ground, then heated to release the fat and drive
off the moisture, percolated to drain off the free fat, and then more fat
is pressed out of the solids, which at this stage are called "cracklings"
or "dry-rendered tankage“
 The cracklings are further ground to make meat and bone meal.

23. advantages
Material used as raw material
Tallow :
Fat:
Protien:
Meat & Bone meal

24. Alkaline Hydrolysis
Process in which the carcass is disolve in strong solution of
sodium or potassium hydroxide lead to hydrolysis

25. Chemistry behind this process
 In this process large molecules are broken down to smaller
ones
 During this process protein coats of viruses are destroy and
other micro organism are killed due to very high pH 14
 pH changes from 14 at start of process to 10 at end of the
process
 Higher the fat contents less will be the pH so its depends

26.  Although the availability is low but this process is fast and it
destroys all disease causing agent and leads to perfect
disposal of carcass.

27.  Conducted by Ali saqlain
 As_saqlain@yahoo.com