Why Do Some Products Smell Bad Over Time?
Odour-causing microbes can rapidly spread on products and develop unpleasant odours over time, even when they appear clean. This is largely due to the growth of bacteria and other microbes on surfaces, especially in environments that are warm, moist, or poorly ventilated. Microorganisms feed on organic residues such as sweat, skin cells, or food particles left on materials, producing volatile compounds responsible for offensive smells.
Materials like fabrics, plastics, and coatings are particularly vulnerable to microbial contamination, as their textures and absorbency provide an ideal environment for microbial growth.
Odour-Causing Bacteria and Microbes
Several types of bacteria and microbes are commonly linked to product odours:
Staphylococcus hominis
Often present on human skin, S. hominis is one of the key contributors to body odour. It breaks down a normally odourless component of sweat using a specialised protein, producing thioalcohols, sulphur-containing compounds with a pungent smell. In addition to causing odours, this breakdown process can contribute to fabric staining over time. Products that come into close contact with the skin, such as linings or wearables, are particularly susceptible.
Pseudomonas aeruginosa
A moisture-loving bacterium, P. aeruginosa is frequently found in humid environments and on wet surfaces. It produces a distinctive grape-like smell due to an organic compound called 2-aminoacetophenone. This organism also secretes a blue-green toxin known as pyocyanin, which supports biofilm formation, a slimy layer that helps it cling to surfaces. These traits make P. aeruginosa particularly resilient on materials like soft plastics, rubber seals, and foams.
Streptomyces
Species of Streptomyces are known for producing geosmin, the compound responsible for the earthy smell often noticed after rainfall (petrichor). While natural in soil, this odour can be unpleasant when associated with damp materials, packaging, or storage spaces. Some strains also produce visible pigments (melanin, carotenoids, actinorhodin), which may impact the appearance of affected products.
Lactobacillus
Common in dairy environments, Lactobacillus bacteria digest lactose sugars and generate lactic acid as a by-product. This contributes to the sour smell associated with spoiled milk. In manufacturing, these bacteria can transfer to surfaces that come into contact with food residues or organic waste, particularly in poorly cleaned or enclosed environments.
Moulds
Fungal growth also plays a major role in product odour. Moulds thrive in dark, damp spaces, releasing musty, mildew-like odours as they grow. They’re frequently found on textiles, foams, wood-based materials, and other porous surfaces, particularly when ventilation is limited. In addition to unpleasant smells, moulds can discolour materials and accelerate product degradation.
Odour Control in Manufacturing: Tackling the Problem at the Source
For manufacturers, addressing odour issues during production is critical to ensuring product quality and customer satisfaction. Temporary solutions like sprays or deodorisers mask odours but do not address the underlying microbial cause.
Integrating antimicrobial technologies into materials offers a more effective, long-term approach. By inhibiting the growth of odour-causing microbes on product surfaces, these technologies reduce the accumulation of organic matter and the subsequent release of odour-causing compounds.
This approach not only improves product freshness but also enhances durability and user experience, key differentiators in competitive markets.
Example Applications Where Odour is a Problem
Odour is a cross-sector issue that impacts product quality, user experience, and brand perception. Common applications where odour control is commercially valuable include:
- Fitness products: yoga mats, free weights, grips, and resistance bands
- Footwear components: insoles, linings, toe caps
- Storage solutions: laundry bins, hampers, gym bags
- Shared equipment: headsets, seating upholstery, communal lockers
- Consumer products: reusable containers, water bottles, bins
- Textile applications: automotive and transport seating, soft furnishings
In each case, microbial odours can result in premature product disposal, negative reviews, or the need for more intensive cleaning, all of which reduce user satisfaction.
How BioCote® Reduces Odour-Causing Microbes
BioCote® antimicrobial additives are engineered to be integrated into materials during manufacturing. Once applied, they provide continuous protection against the growth of microbes, including odour-causing bacteria and mould.
By reducing microbial presence on the surface, BioCote® helps to prevent the breakdown processes that lead to foul smells. This supports cleaner, longer-lasting, and more hygienic products, without requiring changes in end-user behaviour.
Our technology is compatible with a wide range of materials including plastics, textiles, ceramics, paints, coatings, and polymers. Whether you’re developing a consumer-facing product or industrial application, antimicrobial odour control can play a key role in product differentiation and long-term value.
MEBSS : Managing Microorganisms In Veterinary Environments
BioCote® conducted targeted testing against the MEBSS panel, five bacteria relevant to veterinary environments, including MRSA, E. coli, Bordetella, Salmonella, and Streptococcus. Using ISO 22196 methodology, results demonstrated up to 99.98% reduction across all organisms tested, supporting improved surface performance alongside routine cleaning practices.
Elevating Hygiene from the Ground Up with Teco Polimeri
Italian flooring specialist Teco Polimeri has integrated BioCote® antimicrobial technology directly into its Linea Antibatterica epoxy resin systems. Designed for demanding food, pharmaceutical, and healthcare environments, these seamless, durable floors provide continuous surface protection against bacterial growth between routine cleaning cycles.
