7. Odour Control

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Patient is able to identify potential complications, preventive measures for, and management of, odour control.


Presence or absence of odour in the stool is somewhat determined by each individual’s body chemistry. There are, however, measures which can aid in reducing the odour of stool when the appliance is emptied. These include:

  • using commercial deodorizing tablets or liquids for inside of the pouch
  • using aerosols or wicks to freshen the bathroom

Being aware of foods which tend to produce odour:

  • fish
  • chicken
  • fried eggs
  • onions
  • beans
  • vegetables of the cabbage family


Being aware of foods which may reduce odour:

  • cranberry juice
  • yogurt
  • buttermilk
  • fresh parsley

If odour is not controlled by the above measures, it may be controlled through the use of tablets taken orally. These tablets contain charcoal or chlorophyll.

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