Water usage in abattoirs, especially poultry slaughterhouses, is a critical concern due to the large quantities required daily for processing. From cleaning and cooling to scalding and evisceration, water is essential to maintain hygiene and food safety standards. However, this significant demand places immense pressure on South Africa’s water resources, particularly in regions facing water scarcity.
The industry is under increasing scrutiny to adopt more sustainable water management practices.
Professor Moses Basitere, a wastewater engineer and associate professor at the University of Cape Town (UCT), noted that the high demand for potable water in poultry slaughterhouses, which averages 25 litres per bird, contributes significantly to freshwater scarcity.
“The primary concern associated with the average use of 25 litres of water per bird is the high potable water demand and its environmental impact. In addition, wastewater generated by these operations is often highly contaminated with organic matter, fats, oils, and grease (FOG), and if discharged improperly, it can harm aquatic ecosystems by depleting oxygen levels in water bodies,” he said.
Managing wastewater
While large volumes of potable water are necessary to maintain hygiene and food safety, Basitere emphasised the importance of managing wastewater responsibly. He suggested that industries such as poultry processing must find ways to recycle treated wastewater for non-potable purposes like cleaning and irrigation.
“This wastewater must meet stringent discharge standards to prevent pollution of water resources,” he said.
Jeremiah Jothams, abattoir manager at Basadi Business in Johannesburg, Gauteng, highlighted the importance of addressing water challenges in abattoir operations for the sake of environmental sustainability.
“The process of recycling water is crucial as an abattoir uses thousands of litres daily. Depending on the water source, [whether] municipal or borehole, there’s a huge need to utilise the greywater for environmental sustainability. Either the abattoir recycles the water and reuses it, or they can use the greywater to irrigate crops,” said Jothams.
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Maintaining hygiene standards
According to Jothams, the volume of water used in poultry processing varies, with smaller abattoirs processing fewer than 2 000 birds daily consuming around 50 000 litres of water. This figure increases exponentially, further amplifying the environmental impact. Despite this, Jothams stresses that sustainable water usage is not optional, but a mandatory component of waste management programmes.
“Environmental sustainability requires that the abattoir does something about the thousands of litres of greywater. It’s mandatory to provide a clear sustainable solution in their waste management programme,” he said.
The necessity of maintaining hygiene standards during poultry processing, however, complicates the issue. Kamogelo Thobejane, poultry farmer and processor from Serishane, Limpopo, explained that water used in his operations could not be recycled due to hygiene concerns.
“No, it is not recycled for hygiene purposes. The water will be mixed with feathers, faeces, and blood. So clean water is needed throughout the process. For these operations, water is indispensable for cleaning and sanitising poultry, ensuring the safety and quality of the product,” he said.
However, not all abattoirs are fortunate enough to have easy access to clean water, with some facing significant water scarcity challenges. Thobejane’s facility benefits from a borehole, alleviating some of these concerns.
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