Seasoning and fermented product companies will have national standards for governance pollution

With the continuous strict standards of seasoning and fermented product industrial pollutants, the development of industrial pollution treatment technology of condiments and fermented products has developed rapidly, and technological development has gradually shown a trend of diversification and deepization. A few days ago, the Ministry of Ecology and Environment publicly solicited opinions on the "Guidelines for Prevention and Control of Fermented Products, Fermentation Products Manufacturing Industrial Pollution Prevention and Control". The draft for soliciting comments is clear that this standard can be used as the environmental impact assessment of condiments, fermentation products manufacturing industrial enterprises or production facility construction projects, reference to the selection of national pollutant emission standards, pollution license management and pollution prevention technology. The standards are not applicable. Production in the production and seasoning of starch and starch products (excluding fermentation processes).

The reporter learned that the technical guidelines were used as project undertaking by Beijing Administration for Industry and Commerce, and the China Biological Fermentation Industry Association and Tsinghua University participated in compilation as collaborative units. According to reports, the exhaust pollutants produced by condiments and fermentation products are mainly based on non -tissue particulate matter and odor concentration, and the impact on the environment is relatively small. However, as the people's standards for the quality of atmospheric environment are getting higher and higher, more and more complaints involving the odor discharge of stink discharge of condiments and fermented products industries are increasing, and the hidden dangers of industry governance of air pollution are imminent.

The standard preparation instructions stated that at present, the production process of condiments and fermentation products in most regions of my country, the standards for air pollutants discharge standards for the production process of the industry of air pollutants are mainly implemented in the "Comprehensive Emissions of Air Pollutants" (GB 16297-1996), and the execution of the "Smelly pollutant pollutants" "Emissions" (GB 14554-93), MSG and amino acid spray slurry gallery exhaust gas execution "Industrial Furnace Killer Emissions Discharge Standard" (GB 9078-1996), and conducts indicators such as particulate matter, non -methane total hydrocarbons, and villain pollutants Management and control, the "Standards for Vercible Pollutant Emissions" (GB 19431-2004) limited the hydrogen sulfide and odor concentration of the factory boundary. These four standard releases are earlier and belong to the comprehensive emission standards. In addition to the low targetedness, the limit of related pollutant indicators is also slightly loose. The characteristic pollution factors in the industrial exhaust gas of condiments and fermented products cannot be fully supervised. The only monosodium glutamate discharge standard has only limited the factory boundary, and there are no organizational discharge exhaust gas requirements for the production process.

The standards formulated this time stipulate the emergence of industrial pollutants for condiments and fermented products. Industry wastewater, waste gas, solid waste and noise pollution prevention technology, pollution control technology, environmental management measures and feasible pollution prevention technologies. The main industry MSG manufacturing, soy sauce manufacturing, brewing sauce manufacturing, vinegar manufacturing, lysine manufacturing, citric acid manufacturing, yeast and yeast derivative products manufacturing involved in key management and industry emission standards are defined.

Experts said that the formulation of this technical guide will further improve the national environmental technology management system, guide the development of pollution prevention technology, ensure the technical ability of environmental management goals, and enhance the scientificity of environmental management decisions. It is convenient for enterprises to choose appropriate pollution prevention and treatment technologies based on different emissions of pollutants in different industries of condiments and fermented products, promote the solution of existing pollution problems, improve the overall quality of my country's environment, and guide and standardize industry governance technologies.

Text | This newspaper intern reporter Yan Li

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