Abstract

Trends of wastes-recycle generated from the food industry have started to appear. There are some cases in which food wastes or products manufactured by recycling have generated heat at the low temperatures because of fermentation or oxidization, resulting in spontaneous ignition during transport or storage. In addition, the case in which depletion of oxygen in the storage area owing to fermentation and oxygen deprivation causing death of workers has been reported.In this study, Soy sauce squeezing residue produced during the brewing of soy sauce and Fish meal produced during the processing of Fish residue were considered. Hazard assessment tests focusing on heat analysis were conducted, aiming to acquire basic data for recurrence prevention.

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