Sniff Out Odor Origins to Determine Effective Treatments
By ZIA SIDDIQI, Ph.D., B.C.E., Director of Quality Assurance, Orkin Canada

Businesses don’t want customers pinching their noses because of foul odors on the premises. In addition to producing an unpleasant atmosphere, the smells associated with these types of decay can actually produce a secondary problem – pest infestations – that will be just as unappealing to customers. 

Many commercial facilities attract pests because they offer sources of food and water and, in the winter, warm shelter. In particular, odors tend to attract flies, cockroaches and rodents. Let’s take a brief look at these pests: 

• Flies: Flies are not only unsightly, they are unsanitary, carrying more than 100 known pathogens, including E.coli, salmonella and staphylococcus. In Canada, two of the most common fly species include house flies and fruit flies. House flies can transmit typhoid fever, cholera, diarrhoea, dysentery, tuberculosis, anthrax, poliomyelitis and parasitic worms. Fruit flies are more of a nuisance pest, but can feed on and breed in moist, bacteria-infested areas such as decaying fruits and vegetables.
• Cockroaches: Cockroaches are just as concerning, often acting as vectors for bacteria that can cause food poisoning, diarrhoea and dysentery. Cockroaches’ droppings and exoskeletons also contain allergens that have been found to contribute to the development of asthma, especially in children. Since these pests reproduce very quickly – a pair of German cockroaches can produce as many as 400 offspring in six months – it’s important to prevent an infestation before it gets out of hand.
• Rodents: The most common “winter” pest, rodents are known carriers of diseases such as salmonella, plague and Hantavirus. In the past few years, these pests have been in the news for transferring Hantavirus through their dried droppings to people. In addition to threatening health and safety, these pests can cause expensive structural damage by burrowing through walls and gnawing through electrical wiring.

 

To make sure odors don’t become a draw for these pests, work with your pest management professional to pinpoint the source of the smell.

 

A Smelly Source

Identifying the cause of the odor is the first step. Most often, the culprit is a colony of bacteria produced by decomposing organic materials like food, sewage or even small animals. In general, the larger the amount of material, the stronger the odor, which in turn will linger until the matter has completed its decomposition process.

 
Sewage spillage that decomposes under a concrete slab or crawl space is one common source. Here’s how it works: When a sewage pipe ruptures, the organic material that spills under the slab breaks down and produces gas, which causes an odor. In commercial facilities, this will most likely occur in grease traps and floor drains.

 
Other common sources of odors include trash dumpsters and even pests themselves – for example, if a rodent expires in a facility wall, an odor will develop as soon as the decomposition process begins.

 
Odor Management

Once the source is identified, proper odor management requires suppression or elimination of existing odors and the implementation of steps to prevent future problems.

 
Masking

Most over-the-counter products temporarily overpower the offending odor with a more pleasant smelling scent. These products can be effective short-term solutions, but will not remove the odor completely. Oftentimes, masking used to apply pleasant smells that might entice customers to enter a business.

 
Elimination

Elimination means what it implies – getting rid of the source of the odor. If a rodent or other animal expires in or around a facility, the carcass will need to be removed. To prevent contamination, work with your pest management professional to determine the best course of action.

 In some instances, disinfectants designed to kill the bacteria that are producing the odor can be used. Occasionally, treatment includes introducing new bacteria and enzyme combinations designed to find the odorous organic substance and speed decomposition.

 
Prevention

Since rotting food, sewage and dead animals are often the root cause of the offending odor, take proper steps around your facility to avoid these problems. Make sure perishable food is properly stored or disposed of so that it doesn’t end up rotting near your business, and ensure that your waste management program is effective. Remove waste on a regular basis and make sure that all trashcans – inside and out – remain tightly sealed at all times.

 And, don’t underestimate the importance of sanitation. An effective sanitation program will eliminate sources of odors and proactively prevent any future causes of odor problems. Involve your staff in the sanitation efforts to ensure that floors remain clean and free of food and other organic materials. Remember, no debris equals no odors. It’s as simple as that.

 

Dr. Zia Siddiqi is Director of Quality Assurance for Orkin Canada. A board-certified entomologist whose career spans more than three decades and several continents, Dr. Siddiqi is an acknowledged leader in the field of pest management in Canada and the United States. Contact Dr. Siddiqi at or visit www.orkincanada.ca to learn more.