Análise da sensibilidade do segmento de restaurantes em relação ao uso de biotecnologia no tratamento de efluentes

Analysis of the sensitivity of restaurants in regards to the use of biotechnology in effluent treatment

Abstract

A survey methodology by a questionnaire tool was used in a target sample of 100 restaurants in order to disclose how the maintenance of grease traps and sewage treatment is made. Fats, oils and grease (FOG) in grease traps, if not removed, are drawn into the collection system and at low temperatures, solidify, causing blockages and overflows. Considering the restaurant, it causes problems with odors, presence of vectors and mice, with consequent loss of business. One possible alternative is the use of microorganisms in the cleaning of grease traps, but in face of the unknown and of the distorted vision that it may cost more to the business, that alternative is quite embryonic. In this study we found that restaurants use caustic soda in the cleaning of their plumbing and their grease traps, or they throw the effluent directly in the collection network and this causes major environmental problems and it interferes with the efficiency of the sewage treatment plants, since they receive effluent saturated in fats. It was found in the research that 2% of the population does not have grease traps and in those cases the effluent was discarded in natura in the collection network.