Environmental situation in the seafood processing establishments to truly sustainable development , export processing solution must be suitable for the treatment of waste after processing , one of the major shortcomings of current industry today, in order to protect and improve the quality of habitat loss . Environmental Status in the seafood processing facility

According Seafood Research Institute ( Institute NCHS ) , the country now have 1,015 processing units ( CSCB ) fisheries and small scale , producing products for domestic consumption and export . The rapid development of processing industry also led to gaps in other ancillary areas , including management and disposal of waste after processing . The main components of environmental pollutants from seafood processing including scrap and waste , liquid waste , emissions and odors during processing ; refrigerants and other hazardous wastes . Notably, scrap and solid waste , liquid waste such as oil, bone , skin , fins , scales , shells .... the ease of fermentation residues to rot and decompose . The waste has the potential to seriously degrade the quality of the surrounding habitat .
A recent survey by the Institute NCHS showed in processing frozen seafood , produce just one ton of shrimp will emit 0.75 tons of environmental waste , 1.8 tonnes of pangasius fillets , mollusks first leg - 0.45 tonnes of bivalve mollusks - 8 tons . Proportion of solid waste and scrap dependent on commodity production and species as well as the quality of materials ...
Liquid waste from seafood processing are considered the most serious problems today
Currently , most waste is collected and utilized to produce products such as fish meal , fish oil , chitin , chitosan and feed , ... Thus, residues in seafood CSCB only affect environmental restrictions , but is the source of significant revenue for the facility .
The analytical results of the wastewater facility CBTS of 9 indicators including pH , BOD 5 ¬ , CO , TSS , ammonia , total nitrogen , oil and grease , residual chlorine and coliform QCVN 11:2008 showed that all facilities CB sauce will reach 100 % . The type of processing as frozen , dry goods , fish meal and synthetic pollutants have on the rate of 9 indicators . In that pollution levels of fish meal basis is the highest CB , CB base frozen , dry goods and other synthetic equivalent .
The analytical results of the emissions on the basis of CBTS 7 targets , including dust , SO2 , CO , NO2 , SO3 , NH3 and H2S according to ISO 5339:2005 ( NTR 19:2009 respectively ) showed pollution levels of CSCB fishmeal is the highest , followed by a dry basis . CSCB frozen and approximately imaginative synthesis . CSCB sauce has the lowest pollution levels .
 
These solutions reduce pollution
Facing environmental situation of the CSCB fisheries and management capacity is not full of these facilities for waste and air pollutants , some of the key solutions to mitigate this risk by the Ministry of Agriculture and Rural Development proposed .
 
Phuong Mai
Excerpt from the Journal of Commerce fisheries
 
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Probiotics ODOUR clean ( 1 ) . Pdf

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