IJSRP, Volume 6, Issue 9, September 2016 Edition [ISSN 2250-3153]
Lingui Xue, Erhunmwunsee Famous, Jinrong Jiang, Hai Shang, Ping Ma
Wastewater from food industries is increasingly becoming more toxic in recent times. The concentrations of pollutants like organic matters, fats, oil and grease (FOGS) in food wastewater have been observed to increase in wastewater bodies with increasing adverse effects on the environment. These adverse effects on the environment result from the increasing use of wastewater effluents in food restaurants and industries and indiscriminate discharge of wastewater into the water drains by industries and household.