rotting

Rot is the decomposition of organic matter by microorganisms, primarily bacteria and fungi. The process involves enzymatic breakdown of structural polymers such as cellulose, lignin, and proteins. As decay proceeds, tissue loses strength, texture changes, color shifts, and often an odor develops. Rot can affect many materials, including food, wood, and other organic substances.

Types and contexts: In wood and building materials, rot is commonly categorized as wet rot and dry rot. Wet rot occurs in moist environments where water activity supports fungal growth; it tends to soften wood and progress with high humidity. Dry rot refers to certain fungi capable of spreading under relatively dry conditions but still requiring some moisture; it can cause extensive structural damage. In food and organic matter, spoilage rot is driven by yeasts, molds, and bacteria, producing off-flavors, slime, gas, and discoloration.

Causes and conditions: Moisture is the primary driver of rot, along with suitable temperatures, oxygen, and nutrients. Fungi typically dominate in damp indoor spaces; bacteria can cause rot at a wide temperature range, often faster in warm conditions. Some molds can produce mycotoxins that pose health risks.

Prevention and control: Reducing moisture and improving ventilation; correcting leaks; proper storage and handling of foods; using appropriate preservatives or wood treatments; removing and disposing of infected material to prevent spread. In architecture, addressing rot promptly is important to maintain structural safety.