Author Archives: john.paul

High Airflow Rates Reduces Odor and Kills Pathogens Faster

Supplying adequate air to composting material, particularly in the first week, dramatically reduces the potential for odour emission later. It appears that adequate aeration early in the process also encourages a microbial community that is antagonistic to potential pathogenic organisms. … Continue reading

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Pathogen kill – more than just high temperatures?

Temperatures > 55 C are required for at least a few days to ¬†achieve pathogen kill during composting. We would then naturally agree that if the high temperature requirement was not met, we would have a higher risk of potential … Continue reading

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Are we feeding potentially pathogenic microorganisms during curing?

Inactivating potential pathogens during composting is a two step process. The first step is the thermophilic or temperature kill process that kills most potentially pathogenic microorganisms. The second step is removal of readily available energy compounds for potentially pathogenic organisms. … Continue reading

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Managing Potential Pathogenic Bacteria – MPN or CFU – are they the same?

Fecal coliform and E. coli in compost or leachate is usually reported in MPN per g compost or MPN per 100 mL water (or leachate). Sometimes we see results in CFU/g, or per 100 mL. Is there a difference? CFU … Continue reading

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Potential Regrowth and the Role of Viable but Nonculturable Bacteria

As practitioners in the compost industry, we assume that when the temperature of our compost has reached 55 C, we have killed all potential pathogens. There are many studies that demonstrate the effect of temperature on the viability of potential … Continue reading

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Compost Awareness Week – Four Great Things to be Aware of

During this Compost Awareness Week, there are four great things that we should be aware of with composting our food waste. If food waste is well aerated during composting, odour is eliminated within two weeks, and the moisture content reduced … Continue reading

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