In the food and beverage industry, odor emissions are often the first signal that something is off within your wastewater systems. Odors from washdown drains, processing floors, or sanitary sewer systems can point to deeper issues like poor sanitation, anaerobic activity, or overloaded wastewater treatment systems. When these smells reach public areas, they don’t just create discomfort; they compromise customer experience, strain neighborhood relations, and may trigger regulatory inspections or forced shutdowns.

As part of EAI’s “The Water Industry is All Industry” campaign, this article explores how odor emissions affect a range of food-focused businesses, may it be grocery stores and restaurants to large-scale beverage facilities. We’ll examine the root causes of these sewage emissions, the risks they pose to operations and compliance, and how proactive water treatment strategies help control odors before they impact food quality, safety, or consumer trust.

Where Odor Emissions Begin in Food & Beverage Facilities

Odor emissions in food and beverage operations often occurs when wastewater, food residue, and cleaning byproducts converge. Washdown drains, grease traps, and catch basins are designed to manage this load but when sewer systems are pushed beyond their capacity or not properly maintained, they create stagnant conditions ideal for microbial activity.

Anaerobic zones form when wastewater slows or sits in low-flow areas such as under equipment, inside improperly sloped pipes, or at blocked sewer entry points. In these oxygen-deprived environments, sulfate-reducing bacteria thrive by breaking down organic waste. The byproduct is hydrogen sulfide (H₂S), a pungent gas commonly associated with rotten eggs, which can travel through pipes and ventilation systems into production areas and storefronts.

Protein-rich wastewater from meat, dairy, or chocolate production further intensifies the issue. Volatile fatty acids (VFAs) and amines formed as proteins degrade add additional odor layers, especially in beverage facilities or mixed-production zones. Without effective treatment, these sewage odors signal the presence of deeper systemic imbalances that could affect sanitation and operational safety.

Why Odor Emissions Pose a Risk to Business Operations

In food and beverage operations, the presence of odor emissions doesn’t just affect the air but also the impression. When customers walk into a grocery store, restaurant, or brewery, they expect a clean, appetizing environment. The unexpected scent of sewage or decaying sanitary waste undermines trust instantly, making food quality feel questionable even when the source is far from the product line.

For businesses that rely on customer experience, (dine-in restaurants, foodservice distributors, or beverage taprooms) sewer odor complaints can result in negative reviews, customer attrition, or surprise inspections. In most cases, those manufacturing odors stem from failures in the sanitary sewer system: backed-up pipes, failing sump pumps, or grease trap overloads. These issues don’t stay behind the scenes for long. In fact, they move into dining areas, prep stations, or storage zones, putting both property and public health at risk.

And it’s not just small operations at risk. High-volume production facilities and buildings face odor issues at scale, where even a short disruption can halt operations. As odor spreads, it can damage equipment, invite regulatory fines, and elevate wastewater treatment surcharges. In a competitive industry where quality, cost, and perception drive success, odor emissions are a liability few can afford to ignore.

Industry Trends, Innovations, and Regulatory Pressure

Odor emissions have become a growing point of concern across the food and beverage industry also for public health, compliance, and operational sustainability. In response, both government agencies and private facilities are rethinking how they manage wastewater sewer systems and odor control at every level of production.

Increased Post-Pandemic Oversight

Following the COVID-19 pandemic, health departments and the federal government have increased attention to environmental conditions in foodservice operations. Sewer systems, ventilation zones, and wastewater treatment plants are being more closely monitored for signs of hygiene failures. This scrutiny has placed added pressure on food and beverage establishments to maintain clean, odor-free environments or risk being flagged for sanitary violations.

New Tools for Detection and Prevention

Emerging odor detection technologies like VOC sensors, digital “noses,” and real-time sewer monitoring are giving operators an edge in identifying odor hotspots before they reach critical levels. These systems measure emissions, track sewer flow, and help optimize treatment service chemical application. In operations with large wastewater output like in bottling lines or large-scale kitchens, this innovation enhances both precision and response.

Facilities are also exploring decentralized wastewater treatment models to reduce emissions, prevent flooding, and improve sustainability. A research conducted on a three-star hotel found that the hotel consumed over 72,000 liters of water daily, generating large volumes of wastewater in the process. By implementing a three-chamber biological treatment system, the hotel example was able to reclaim water for non-potable uses like flushing, landscaping, car washing, and laundry. This effectively turns a sewage waste stream into a reusable resource. This kind of localized sanitary treatment not only reduces environmental burden but also mitigates odor emissions at the source by curbing organic buildup and stagnant condition.an example of how forward-thinking wastewater management benefits both property and process.

Local and Federal Compliance Updates

Across many municipalities, odor control is becoming a formal part of wastewater ordinances. States authorized under the EPA’s National Pollutant Discharge Elimination System (NPDES) now assesses some manufacturing facilities to submit odor management plans or adopt mitigation systems as part of their environmental documentation. For regions prone to precipitation events, sewer backups and odor exposure have become a public issue, requiring stronger treatment plans, pipe replacement, and infrastructure assessments.

How EAI Supports the Food & Beverage Industry

At EAI, we understand that sewer odor emissions are more than just an annoyance—they’re a sign of imbalance in your sewage systems. For food and beverage companies, effective odor control starts with the right water treatment service strategies tailored to the specific challenges of your food facility demands.

Our approach begins with comprehensive sewer system assessments, identifying high-risk areas such as floor drains, washdown collection points, grease interceptors, and pretreatment units. We then implement targeted chemical programs designed to suppress odor-causing bacteria and minimize the formation of hydrogen sulfide and other volatile compounds in your sewer pipes.

Our water treatment for food and beverage industry includes:

• Low-dose chemical treatments for safe, effective microbial control
• Reverse osmosis and prefiltration to condition incoming and washdown water
• Water softeners and nanofiltration to reduce organic load and scale
• Chlorine dioxide generation systems for disinfection support
• UV systems and DI tanks for enhanced sanitation

Our service model combines engineered treatment plans with on-site monitoring to ensure your sewer systems stay clean, compliant, and reliable. By maintaining balance across your wastewater pipe infrastructure, we help minimize odor emissions, reduce treatment costs, and keep production running smoothly.

Looking Ahead: Odor Control as Operational Assurance

In the food and beverage industry, odor emissions are ultimately the reflection of system performance, sanitation discipline, understanding and brand integrity. As regulations tighten and consumer expectations rise, odor control in sewer pipes will become an even more crucial aspect of daily operations.

By investing in proactive water treatment service strategies, businesses can not only manage odor at its source but also reduce long-term costs, prevent infrastructure damage, and protect production schedules. With clean sewer systems and reliable treatment processes in place, facilities can focus on what matters most: delivering high-quality food and beverages, maintaining customer trust, and staying ahead of regulatory change.

Need to get ahead of odor issues?

EAI Water provides access to tailored water treatment service programs designed to reduce odor emissions, protect equipment, and support production at every level. Reach out to learn how we can support your operations.