Putrescible

Putrescible is an adjective used to describe organic matter that is prone to putrefaction, a decay process caused by microbial activity that often produces foul odors and heat. In waste management, it refers to materials that decompose rapidly under normal conditions, especially when moisture and warmth are present.

Putrescible waste typically includes moist, biodegradable materials such as meat, fish, dairy products, cooked foods, fruit and vegetable scraps, and other organic kitchen and household waste. The rate of putrefaction depends on factors like temperature, moisture, aeration, and the presence of microorganisms; warmer and wetter conditions accelerate decay and gas production.

Handling putrescible waste requires prompt collection and secure containment to control odors and prevent pests. Treatment options include composting and anaerobic digestion, which recover value in the form of compost or biogas. In landfills, mitigating odor, leachate, and greenhouse gas emissions often involves sealants, daily cover, gas collection systems, and proper separation of organic waste from non-putrescible materials.

Regulatory and planning contexts use the category of putrescible waste to design disposal and treatment systems, estimate capacity needs, and establish odor control and environmental safeguards. Practices such as source separation, public education, and reducing moisture content help minimize operational challenges and environmental impacts.

See also: composting, anaerobic digestion, waste management, biodegradable waste, organics recycling.