Validation of meat waste composting process based on Escherichia coli survival rate

Escherichia coli suspension was introduced into meat and bone carriers of different sizes and a number of the bacteria was analysed at suitable time intervals. The cycles analysed were characterised by a slightly different distribution of temperature, but it was sufficient to inactivate the rods in all types of the carriers. The quickest elimination rate of E. coli (0.1-0.14 log/h) was noted in the cycle in which the temperature ranged from 50 to 60°C. In the other cycles, with lower temperatures generated, the decrease in the bacteria's numbers was 0.03-0.04 log/h. However, the inactivation of the introduced pathogens occurred in both cycles. When properly conducted, a process of composting wastes guarantees retaining environmental safety.