Ruttnande

Ruttnande is a Swedish term formed from the verb ruttna, meaning to rot. It refers to the process of decomposition of organic matter by microorganisms, during which tissue breaks down, structural integrity is lost, and odors of decay become noticeable. The present participle ruttnande is commonly used as an adjective to describe matter in this state, for example ruttnande frukt (rotting fruit) or ruttnande trä (rotting wood).

The process typically involves bacteria and fungi that metabolize organic compounds. In moist environments with limited oxygen, anaerobic bacteria may dominate and produce gases such as methane or hydrogen sulfide, contributing to smells. In aerobic conditions, fungi and aerobic bacteria drive decomposition with heat release and texture changes. Over time, softening, color changes, slime, and the disintegration of cellular structures occur.

Ruttnande is a frequent concern in food safety and storage; spoiled produce, meat, and other perishable goods often become ruttnande and must be discarded to prevent health risks. In natural ecosystems, rotting of fallen leaves, wood, and carcasses recycles nutrients and supports detritivores. In buildings, wood that rots due to moisture exposure may suffer structural damage; the term is sometimes used in discussions of wood decay to describe the stage prior to significant failure.

Compared with other terms, ruttnande emphasizes the ongoing state of decay, as opposed to fresh decay or complete mineralization. The term is used across sciences, agriculture, and everyday language to describe decaying organic matter.