Sorry, I don’t have a punch line for you… If you want to send me yours please do. In answer to the question, the common characteristic these items all share is that they can be classified as animal by-products (ABP). Consequently as an animal by-product, they each have their own EWC code and require a specific method of waste disposal.
What other items would be classified as ABP?
Well the following list isn’t comprehensive, but it gives you an idea of how broad a waste stream ABP is:
- Meat, Seafood (fresh, dried or frozen) EWC: 02 02 03
- Animal bone, skin, wool or fur EWC: 20 01 99
- Honey EWC: 02 02 03
- Cooking sauces, table sauces and condiments (containing meat) EWC: 02 02 03
- Milk, yoghurt, cream, cheese and dairy products EWC: 02 05 01
- Used cooking oil EWC: 20 01 25
- Feathers EWC: 02 02 02
- Soiled animal bedding EWC: 02 01 06
- Fallen Stock / Animal Carcasses EWC: 02 01 02
- International Catering Waste EWC: 02 02 03
How is ABP classified?
ABPs can be split into 3 categories; each category is an indication of the risk the ABP poses to public health. For example, ABP that has been infected with an animal to human transmittable disease represents the greatest risk to public health and is therefore categorised as Category 1 ABP. Therefore the container load of meat I mentioned would be classified as Category 1 ABP in the event that the tuna spoilt or was contaminated.
In the middle would be category 2 ABP. Category 2 ABP would include animals carcasses containing residues of veterinary drugs or other contaminants.
Whereas an egg sandwich manufactured in the EU and for sale within the UK would be the lowest risk to public health, (although in my opinion, the highest risk to public taste). Therefore these are the lowest risk items they are classified as Category 3 ABP. We often process large quantities of Category 3 ABP where the item has spoilt as the result of mechanical failure e.g. the fridge on a container fails.
How should ABP be processed or treated?
Again this comes down to how best to protect public health. Whilst it’s not the most appealing or PC solution; incineration is still the best method to ensure that all organisms are totally destroyed. Therefore Category 1 ABP regulations stipulate incineration or high pressure heat treatment. Typical temperatures in an incinerator exceed 8000C. Consequently any harmful particles are destroyed.
Category 2 ABP represents a lower risk to public health; however incineration is still a recommended disposal method. Category 3 being the lowest risk to public health has a range of treatment options, with incineration being listed alongside using them for animal feed (where allowed by TSE/ABP regulations) or processing them and using them to make fertiliser and soil improvers.
Many industries generate a wide range of waste including ABP. To ensure public health, and your company’s reputation is protected, we strongly recommend that you seek advice from a company such as Novus Environmental on waste classification and disposal options.