putrefactive

Putrefactive is an adjective relating to putrefaction, the anaerobic decomposition of organic matter by microorganisms that produces foul odors and tissue breakdown. Putrefaction typically involves proteins and amino acids, which are hydrolyzed by proteolytic bacteria and then deaminated or decarboxylated to volatile compounds such as cadaverine, putrescine, indole, skatole, hydrogen sulfide, and ammonia. The resulting mixture of gases and odorous substances gives the characteristic smell of decomposing material.

Putrefactive processes occur in a variety of contexts where oxygen is limited, including spoiled meat and fish, animal manure, sewage, and cadavers, especially at warm to moderate temperatures. The activity of putrefactive organisms can also lead to liquefaction and discoloration of tissue.

A broad range of microorganisms can be involved, notably anaerobic bacteria such as Clostridium, Bacteroides, Peptostreptococcus, and Propionibacterium; some facultative anaerobes can contribute under favorable conditions. In medical and forensic settings, postmortem putrefaction describes tissue decomposition driven by these microbial actions.

Control of putrefactive spoilage in food and waste management relies on reducing available moisture and nutrients and limiting microbial growth, typically through refrigeration, sanitation, salting or drying, and packaging that restricts oxygen exposure.