Using bacteria to control the amount of grease

This article will cover using bacteria to control the amount of grease. The United States has always been known to have everything. Many people attest to the fact that one can purchase anything in this country. With the right stores or perhaps connections, you could acquire the item that has the specifications you have in mind. When it comes to food, America is the melting pot of all cuisines in the world. You could taste Asian to European dishes in any corner because of the enterprising immigrants in the country. It’s a win-win situation because Americans get to taste the world while they welcome various cultures into their country. Food diversity requires a lot of food production to fill the demands of the hungry and demanding population.

With more and more people appreciating diverse cuisines in the United States, the problem of FOG (fats, oils, grease) is already undeniable. Food establishments and businesses that feature food are increasing in number. The food industry is growing fast and FOG is the outstanding by-product that is overpowering the health of the people and the surrounding environment. It’s already considered a worsening problem and every food business is known to contribute a lot to it. Every state has already agreed upon implementing the pretreatment or grease ordinance that aims to help the wastewater treatment facility become more efficient and to protect the sewer lines in that lead to the wastewater treatment plant.

The pretreatment ordinance mandates the company and facility owners to build and install grease traps that are suitable for their businesses. It requires them to have permits for the grease traps so that they could be inspected by the Department of City Sewer. The grease trap installed should be well-maintained as well. It’s only natural for the grease trap to get filled up over time. But since food is always being made, grease traps of food establishments get almost to the point of overflowing sooner than expected. Small grease traps that are installed indoors should be pumped out every month while large ones set up outside underneath the ground should be pumped out every quarter. But almost all food establishments and food-related institutions clean out their grease traps every week. This is a very costly routine but it is essential if they want to avoid all those lawsuits and large fines.

The usual cleaners considered are chemicals and enzymes. These may be substances that may give you the impression that they’re working to improve the FOG situation. But the truth is that they only emulsify the FOG and make it easier for it to combine with the wastewater. As emulsified FOG continues to flow through the pipe lines, the FOG eventually cools down and solidifies, blocking the flow of wastewater towards the wastewater treatment facility. Wastewater backup then occurs. Enzymes and chemicals just make things a lot worse especially when the business owner has considered using them for an extended duration. It may even surprise food business owners at how their investment in grease trap cleaning turns out to be an aggravation.

Using bacteria to control the amount of grease is the sure fire way to solve the FOG problem. FOG will never overflow if bacteria are used to clean and maintain the grease trap. Bacteria are not synthetic and are not just components of living organisms. They ARE living organisms that can consume FOG and other contaminants. Bioaugmentation uses a strain of bacteria while bioremediation uses non-pathogenic bacteria. Whatever the process you use, these microorganisms could keep the level of grease at a low minimum while getting rid of the smells and while keeping the environment safe from contamination.

Exclusively using bacteria to control the amount of grease would really help solve the FOG crisis. They may be primitive but they go beyond what modern innovations can do for the grease trap. The bacteria method will definitely improve the performance not only of the grease trap but also of the wastewater treatment system as well.