ABSTRACT
Food processing industries occupy an important position economically and generate large
volumes of mostly biodegradable wastes. However, hazardous wastes are also occasionally
generated depending on situations such as contamination by pesticides or herbicides, and
pathogens. Even simply unbalanced localization may induce unsuitable accumulation or
putrefaction of organic wastes. Discarded gourmet foods might also generate hazardous wastes.
