Rötskadat

Rötskadat is a Swedish term used to describe material that has undergone rot or decay, usually due to microbial activity. The term is commonly applied to organic matter such as food, but it is also used for materials like wood when they have decayed. The core idea is loss of integrity and quality caused by deterioration.

Causes include the presence of moisture and suitable temperatures that enable microorganisms—primarily bacteria and fungi—to grow. In foods, spoilage arises from microbial action that breaks down proteins, fats, and carbohydrates, often accompanied by unpleasant odors and texture changes. In wooden structures, moisture allows wood‑decaying fungi to decompose cellulose and lignin, leading to softening, crumbly surfaces, and visible mold or mycelial growth.

Signs of rötskadat items vary by material. Food is usually discolored, slimy, and foul-smelling. Wood shows soft, spongy areas, cracks, and sometimes visible fungal growth or powdery dust.

Health and safety considerations depend on context. Rotten food can cause foodborne illness and should be discarded. Mold growth in buildings can trigger allergic reactions or respiratory symptoms; structural rot can undermine safety and may require professional assessment and repair.

Prevention and handling focus on moisture control and proper storage. Refrigeration, airtight packaging, dry environments, and prompt consumption reduce spoilage. In buildings, fix leaks, improve ventilation, and dry affected areas; remove and replace severely rotted wood. Protective equipment, such as gloves and masks, is advised when handling molds.