Odors prevention in the food industry

Abstract

Taking into account the environmental impact, at the local and regional level, the control and elimination of the emission of noxious odors in the food-processing industry is one of that industry's most diffi cult problems. The problem normally is exacerbated not only because of the multiple ways in which it can be approached, but also because, in spite of many efforts developed, there still is no universally accepted way to address its solution. The complexity of the issue of off-odors and the necessary multidisciplinary expertise entailing a rigorous approach is the reason this chapter is neither extensive nor intended to represent, even at an introductory level, an odor management guide for the food industry. The scope is to strengthen the necessity to reconcile aims, methods, collaborative attitudes, and efforts; to thoroughly outline strategies and tactics of scientifi c, technological, political, and legal interventions; and to explore the continued improvement and consistency of effective global and integrated actions that will lessen the general environmental impact, including odor emissions, of the food-processing industry. Whenever possible, the main concepts, principles, and fundamentals of a few mentioned suggestions to odor abatement or control will be mentioned and a list of bibliographic references will be provided. © 2006 Springer Science+Business Media, LLC.