If you’ve ever baked bread or sweet breakfast rolls at home, you know how wonderful that fragrance can be, ramping up your appetite for a fresh slice out of the oven. But, that friendly fragrance from your kitchen—or early in the morning from the local bakery down the street—may not be what a community wants from an industrial-scale food plant, especially if it occurs around the clock.
Unfortunately, not all food plants generate what we might term friendly odors like baking bread or making chocolate. In fact, many generate pernicious odors that can land a food or beverage plant in big trouble with the surrounding community if the facility does nothing to prevent these odors from escaping. Whether it’s a plant’s process that directly creates the odor or its wastewater treatment facility, curbing odors is the way to remain a good citizen in the community.