Determination of fats, oils and greases in food service establishment wastewater using a modification of the Gerber Method

Abstract

Discharges from food service establishments (FSEs) are a major source of fat, oil and grease (FOG) which cause blockages in sewer networks. Previous research has identified that current methods are unsuitable for quantifying FOG in FSE wastewater owing to interference from surfactants in detergents, and protein from food residuals which emulsify FOG. A novel quantification method, based on the dairy industry Gerber method, has been developed which negates the impact of surfactants. Moreover, the method allows free and emulsified oil to be quantified separately providing greater insight into FOG management strategies. Trials in synthetic and real FSE wastewaters indicate the novel method is more reliable than standard liquid–liquid and solid phase extraction in FOG‐rich systems.