Development of a Wireless Sensor Network to Quantify Spatial and Temporal H2S Concentrations in Swine Houses (A Progress Report)

Abstract

Robert Burns, associate professor of agricultural and biosystems engineering; Nir Keren, assistant professor of agricultural and biosystems engineering; Ross Muhlbauer, research associate of agricultural and biosystems engineering; Hongwei Xin, professor of agricultural and biosystems engineering; Steve Hoff, professor of agricultural and biosystems engineering; Randy Swestka, graduate research assistant Summary and Implications Transient hazards to human and animal health can occur in swine barns due to sudden bursts of high concentration hydrogen sulfide (H 2 S) gas released when manure slurry is agitated during removal from sub-floor pits. This project will quantify the concentration of hydrogen sulfide (H 2 S) that workers and swine in pork production facilities are typically exposed to in different production facility types during different operating conditions. Results from this study will be used to make recommendations to increase worker and animal safety by reducing risks of H 2 S poisoning.