The demand for water is high in the food industry, particularly during the processing of animal product origin. A more sustainable approach to the use of the water resource is needed to reduce its waste. A systematic literature review was carried out from publications identified according to relevance and timeliness. The aim was to find alternative food processing production methods that considered both recycling and reuse of water in different slaughtering of animals such as cattle, swine, poultry, goat, sheep and fish. Articles which addressed cleaner production methods were selected because of special relevance in water resource management, Poultry processing was considered a special case regarding the recycling and reuse of water. That was due to the volume of water used as well as the level of likely contamination it might pose if reused. Wastewater can be largely reduced by adopting changes in practices, such as plant layout; materials used; drainage systems using dedicated separation of effluents and shaded area at reception with ventilation and sprinkles.

中文翻译：

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通过清洁生产方法实现屠宰场可持续水资源管理——综述

食品工业对水的需求很高，特别是在动物产品加工过程中。需要一种更可持续的方法来利用水资源，以减少其浪费。对根据相关性和及时性确定的出版物进行了系统的文献综述。目的是寻找替代的食品加工生产方法，在牛、猪、家禽、山羊、绵羊和鱼等动物的不同屠宰中考虑循环利用和再利用水。之所以选择涉及清洁生产方法的文章，是因为它与水资源管理特别相关，家禽加工被认为是关于水循环和再利用的一个特例。这是由于使用的水量以及如果重复使用它可能造成的污染程度。通过改变做法，例如工厂布局，可以大大减少废水；使用的材料；排水系统在接待处使用专门的污水分离和阴影区域，并配有通风和洒水装置。