Rats and Mice
Sometimes a Rat can die inside our home or office buildings. If the carcass is not removed, a strong smell can last for several weeks. If the odour is not controlled, it can be offensive enough for the residents or staff to vacate the property. Also, airborne odours can be absorbed into porous textiles such as wall linings, clothing, curtains, and floor coverings.
Sometimes recovering the carcass is very difficult as rats tend to die where they are difficult to find as they will intentionally conceal themselves when they are sick before they die. This could be in a difficult-to-access area in the ceiling, under the house, or in the wall where they are inaccessible without removing construction.
With the help of experience and special equipment, the dead rat can sometimes be located and removed. However, other control solutions need to be employed to mitigate the strong odour when this is not possible.
Rats will also urinate in areas where they frequently visit. If a rat population is persistent, the odour caused can be strong and very persistent. It will not dissipate naturally and will likely require chemical intervention and sealing of textiles or substrates.
Ants sometimes form large nests inside building walls and sometimes ceilings between floor voids.
Ants can leave a distinctive odour trapped inside cavities, such as inside the wall. This odour can persist for many months after the Ants have been controlled and sometimes will get worse. The odour can drift through the wall cavity and present itself in different locations making finding the source very difficult. The smell is sometimes described as similar to urine odour and can be confused for cat or dog smells.
When bees nest indoors, inside wall cavities, and in ceiling voids, these can also cause odour issues. Bees store energy-rich honey inside wall cavities and behind eves in the building. These nests also attract other pests such as Ants which will rob the Bees nest honey for their own nutrition and food stores. Vacated nests can become a source for bacteria, fungi, and other microbes, producing malodours.