Food Waste Management in Some Selected Hotels at Addis Ababa, Ethiopia and their Consequences.
No Thumbnail Available
Date
2016-06
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Addis Ababa University
Abstract
Background: Food waste comprises a significant portion of waste stream hotels, contributing to ecological damages and nutritional losses. Guided by a systems approach, this study assesses, and characterizes food waste and also investigate microbial load in food waste from hotels in Addis Ababa, Ethiopia using 1978–2016 Publications, personal interviews and instruments. Method: A total of 5 kg and 5 liter samples of food waste were aseptically collected from 12 points of a trigonaly disposed in a sterilized polyethylene bags from the randomly selected hotels in Addis Ababa And analyzed for their load of microbial groups using Gram staining KOH test microbiological method. The presence of Biological oxygen demand, Chemical oxygen demand and their physical parameters were also determined Result: About 66,600 tones of food waste were generated per a year from Addis Ababa city. Of all about 97% was generated during food preparation and 3% by consumers. But waste contains high amount of total solids, dissolved solids, and suspended solids, volatile solids, Total Kjeldahl nitrogen, Potassium, Phosphorus, sulphur, BOD and COD. Its microbial counts ranged from 1.1x1023 CFU/ml to 1.3x1023 CFU/ml and high amount of gram negative bacteria Conclusion: The 107 CFU/ml represents an index of spoilage and 108 CFU/ml represents odour development. Therefore; the food waste did not fit for human consumption. And there is no any treatment; 100% of it was land filled. But it can be minimized to zero level or converted in to other products.
KEY WORDS: Food waste; hotel; Addis Ababa;Microbial.
Description
Keywords
Food waste; hotel; Addis Ababa;Microbial.