Rotten

Rotten is an adjective meaning having decayed or spoiled due to deterioration, typically from microbial activity or chemical changes. It is used to describe organic matter such as food, but can also refer to nonliving materials that have degraded, or be used metaphorically to describe moral or social corruption.

Causes and processes: In foods, spoilage is commonly caused by bacteria and fungi that break down tissues, sometimes with enzymatic reactions that continue after harvest. Oxygen, moisture, temperature, and pH influence the rate of decay. The decomposition often produces characteristic odors and textures; in meats, putrefaction can produce a rotten or sour smell, while rotten eggs release hydrogen sulfide.

Indicators and safety: Signs include off odors, discoloration, slimy texture, gas buildup, or mold growth. Rotten materials can pose health risks and should be discarded; cooking or reheating does not reliably eliminate all hazards in spoiled foods.

Etymology: The word rotten derives from Old English rotian "to rot" with the adjective formed by the suffix -en; related forms exist in many Germanic languages.

See also: rot, decay, spoilage, putrefaction, food safety.