Putrefying

Putrefying is the process of putrefaction, the anaerobic decomposition of organic matter by microorganisms, especially bacteria, which results in the breakdown of proteins and the release of foul odors. Putrefaction is commonly observed in decaying animal tissue, spoiled meat, sewage, and other organic waste when oxygen is limited and environmental conditions favor bacterial growth.

The chemical and microbiological processes involve proteolysis by enzymes from bacteria and endogenous tissues, followed by deamination and decarboxylation of amino acids to form amines such as putrescine and cadaverine, as well as sulfur-containing compounds like hydrogen sulfide, methanethiol, indoles, and various volatile acids. Gas production can accompany the breakdown, contributing to swelling or odor in some contexts.

Conditions that promote putrefying include anaerobic environments (absence of air), warm to moderate temperatures, high moisture content, and a neutral to alkaline pH. Autolysis (self-digestion) of tissues occurs first, creating substrates that bacteria then metabolize, accelerating decay.

Impact and handling: Putrefaction causes strong odors and tissue degradation; it is a major consideration in food safety, forensics, and medical contexts. Refrigeration, drying, chemical preservatives, and aerobic handling slow or prevent putrefaction, while proper sanitation and rapid processing reduce odor and biosafety risks.