13.7.3   Loss prevention measures for avoiding odor taint
  1. The cargo information pages (TIS), take account of the Risk factor Odor with regard to its active and passive behavior.
  2. Odor elimination (deodorization) of containers and warehouses is carried out with high pressure cleaners.
  3. Due to their elevated content of volatile essential oils in the peel, citrus fruits are highly odor-contaminating and must thus not be loaded together with fruit, vegetables, meat, butter, eggs and other foodstuffs, as these absorb the citrus odor, which has an effect on flavor.
  4. Dunnage tainted with a citrus odor must not be reused. The odor of fruit, e.g. of pineapple or bananas, may intensify as ripening proceeds and this odor must be removed by additional fresh air.
  5. Pistachio nuts usually release a slight, pleasant odor; however, if they are transported or stored without ventilation for an extended period (using a standard container), they suffer spoilage and release a strong odor.
  6. Shelled shell fruit, e.g. shelled almonds (almond kernels) are particularly highly odor-sensitive, absorbing any foreign odor and becoming worthless.
  7. Goods treated with insecticides, which usually release a slight, pleasant odor, such as peanuts, may absorb an off-odor due to the insecticides.
  8. Some goods, such as grapes, have a slight, pungent odor due to the sulfurous fungicidal chemicals present in the packaging.
  9. Semiluxury items, such as green coffee beans, raw cocoa, tea, leaf tobacco, absorb foreign odors extremely readily; they must therefore not be loaded in a single container together with each other nor with spices, cosmetics, copra, leather goods, essential oils and other goods. Tea experts are able to tell whether tea has been in a container together with such goods.
  10. When eliminating odors from containers, it is particularly important to take account of the order in which cargoes have been carried, e.g. green coffee beans after a cargo of pepper. Deodorization is a fundamental requirement for the following load. An assessment of active and passive odor behavior on the basis of the above-stated odor levels is of assistance here.

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