An environmental nuisance: odor concentrated and transported by dust.

Intensive swine production generates odorous emissions which flow from the buildings housing the animals. High ventilation rates bring in fresh air, remove heat and moisture and enhance pork productivity. Numerous compounds contribute to the uniquely offensive odors from swine facilities, including fatty acids, amines, aromatics and sulfur compounds. Dust particles, which originate predominantly from feces and feed, can adsorb and concentrate odorants in swine facilities. In addition, organic particles can decay and generate odorous compounds. Odorants can exist in much higher concentrations in the dust particles than in equivalent volumes of air. Thus, inhalation of odorous dust and deposition of the dust particles in the mucus overlying the olfactory mucosa are likely responsible for some odor-related complaints by swine farm neighbors. Accurate prediction of odor transport and dispersion downwind from swine farms may require models of dust dispersion and correlation between dust and odorant levels. Unfortunately, many approaches to estimating odor impact currently incorporate filtering of air to remove particulate matter before sensing by humans or electronic sensors. Accelerated progress in understanding this and other 'real world' odor control problems will require methodological innovations that allow quantification of odor in response to air streams containing vapor and particulate phases.