Claire Dawson
The smell of death is a topic that many wonder about but few discuss openly. While the scent of death is often thought to be putrid and nauseating, the truth is that there is not one specific scent of death. Rather, it depends on factors such as the cause of death, the duration of storage, and the technologies used for preservation. Proper refrigeration in morgues can significantly slow down decomposition and reduce odors, but it does not completely eliminate them. In cases where there is limited freezer space or technical difficulties, the smell of decomposing bodies can become noticeable and offensive to those working in the morgue as well as disrespectful to the deceased and their families. The scent of cadavers is influenced by the release of chemical compounds, such as benzaldehyde, putrescine, cadaverine, and skatole, which have been described as smelling like rotting meat, faeces, mothballs, rotting cabbage, and garlic.
| Characteristics | Values |
|---|---|
| Smell in hospital morgues | Minimal unpleasant smell when the refrigeration system functions correctly |
| Temperature in morgues | 2°C-4°C (36°F-39°F) |
| Odor management | Specialized airflow patterns, backup refrigeration systems, heavy-duty stainless steel construction |
| Odor factors | Storage duration, number of bodies, limited freezer space, air-handling system, decomposition stage |
| Decomposition odor | Rotten meat, faeces, mothballs, rotting cabbage, rotting rubbish, garlic, putrescine, cadaverine, skatole, indole, dimethyl disulfide, methyl mercaptan, trimethylamine |
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What You'll Learn
- Proper refrigeration slows decomposition and reduces odours
- Decomposing bodies smell like rotting meat, faeces, mothballs, cabbage, rubbish, and garlic
- The chemical compound putrescine elicits a fight or flight response in humans
- Decomposing bodies in morgues can cause offence to staff and disrespect the deceased
- The smell of death is used as evidence in court cases
Proper refrigeration slows decomposition and reduces odours
The smell of death is a complex process influenced by a multitude of factors. While the stages of decomposition provide a general timeline, it is difficult to pinpoint an exact duration for the odour to dissipate entirely. Proper refrigeration plays a crucial role in slowing down decomposition and reducing odours.
Firstly, let's understand the role of refrigeration in slowing decomposition. Refrigeration exploits the temperature sensitivity of microorganisms to slow their growth and prolong the freshness of organic matter. By maintaining temperatures below 4°C (40°F), refrigeration significantly inhibits bacterial growth and slows down enzymatic reactions. This is because lower temperatures reduce the rate of chemical reactions and decrease the activity of enzymes, which are essential for metabolism in bacteria. As a result, the reproduction and metabolism of bacteria are hindered, effectively slowing down the decomposition process.
Now, let's explore how proper refrigeration reduces odours. The dissipation of dead body odour is influenced by various factors, including environmental conditions such as temperature and humidity. Cooler temperatures can slow down the decomposition process, thereby extending the time it takes for the odour to dissipate. Additionally, embalming or refrigeration of bodies can further decelerate decomposition, impacting the rate of odour dissipation.
The scent associated with death is not a singular, distinct odour. It is dictated by factors such as the cause of death and the chemical compounds used during embalming. For example, the chemical compound benzaldehyde, similar to formaldehyde, is used in embalming and has a sweet bitter cherry-almond scent. However, the process of decomposition itself releases a cocktail of chemicals as proteins are broken down by microorganisms, resulting in a combination of odours resembling rotting meat, faeces, and other unpleasant smells.
In summary, proper refrigeration is a critical tool in morgues to slow down decomposition and reduce odours. By maintaining cool temperatures, refrigeration inhibits bacterial growth and slows enzymatic reactions, effectively decelerating the decomposition process. This, in turn, provides additional time before the odour of decomposition becomes noticeable, allowing for proper handling and investigation procedures to take place.
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Decomposing bodies smell like rotting meat, faeces, mothballs, cabbage, rubbish, and garlic
The smell of death is a topic that often sparks curiosity and interest. While the odour associated with a dead body can be strong and distinct, it is not a singular scent. The decomposition of a human body occurs in stages, each with its own unique odour. The first few days after death, during the "fresh stage", the odour is typically minimal and unnoticeable. As the body starts to decompose, bacteria produce gases that cause a strong and unpleasant odour. This "putrefaction stage" can last for several weeks, and the smell is most potent during this period.
The odour of a decomposing body has been described as a combination of rotting meat, faeces, mothballs, cabbage, rubbish, and garlic. This unique scent is created by the release of a complex mix of gases and compounds, such as cadaverine, putrescine, and hydrogen sulfide, as proteins are broken down by microorganisms during decomposition. The smell is further influenced by factors such as ambient temperature, humidity, access to oxygen, the presence of insects, and the individual's overall health at the time of death.
The intensity and duration of the odour can vary depending on these factors. Warmer temperatures accelerate decomposition and can lead to faster odour dissipation, while cooler temperatures slow down the process. Proper ventilation also helps dissipate the smell more quickly, while enclosed spaces or burial underground can prolong the odour. The size and health of the deceased, including factors such as body fat content, illness, and medication, can also impact the rate of decomposition and odour dissipation.
The scent of death is not always present, and some people report smelling nothing at all. However, the odour can be overwhelming, especially when a body has been left unattended for an extended period. The smell of death is not just unpleasant but may also carry harmful bacteria and contaminants, posing serious health risks if left untreated. Standard cleaning methods are often ineffective at removing these odours, and specialised cleanup is required to mitigate health risks and ensure safe living conditions.
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The chemical compound putrescine elicits a fight or flight response in humans
The "smell of death" is a combination of chemicals released as proteins are broken down by microorganisms during the decomposition of a body. While there is not one specific "death scent", there are commonalities in the way that bodies decompose and the chemicals they release. Putrescine, a chemical compound produced by decaying tissue, is one of the key chemicals associated with the smell of death.
Putrescine elicits a fight-or-flight response in humans. This response is a physiological reaction that occurs in response to a perceived harmful event, attack, or threat to survival. The fight-or-flight response was first described by Walter Bradford Cannon in 1915, who recognised that animals react to threats with a general discharge of the sympathetic nervous system, which prepares the body for fighting or fleeing. The sympathetic nervous system originates in the spinal cord and its main function is to activate arousal responses during the fight-or-flight response. It increases vascular resistance and blood flow to the muscles, heart, and brain tissues, while reducing blood flow to the digestive system, which reduces appetite.
The fight-or-flight response is characterised by physical signs, including dilated pupils, which allow more light into the eyes and improve vision. Pale or flushed skin can also occur as blood flow to the surface areas of the body is reduced, while blood rushes to the head, brain, arms, and legs. The body's blood clotting ability increases to prevent excess blood loss in the event of injury. Additionally, the heart rate and breathing quicken to provide the body with increased energy and oxygen, fuelling a rapid response to danger.
The fight-or-flight response is triggered by the release of hormones, including catecholamines such as adrenaline (epinephrine) and noradrenaline (norepinephrine), which facilitate immediate physical reactions associated with preparation for violent muscular action. The release of these hormones amplifies the sympathetic response, priming the body for action and increasing the likelihood of effectively coping with the threat. This response is particularly useful in high-pressure situations, such as at work or school, where the stress created by the situation can enhance performance.
Research conducted by Dr Arnaud Wisman of the School of Psychology found that even brief exposure to putrescine increases vigilance and readiness to escape or engage in aggressive behaviour. These experiments provided the first evidence that a scent from a specific chemical compound can be processed as a threat signal. This discovery has significant implications for understanding how humans respond to threats and manage stressful situations.
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Decomposing bodies in morgues can cause offence to staff and disrespect the deceased
Decomposing bodies emit a range of foul odours, including rotting meat, faeces, mothballs, rotting cabbage, rotting rubbish, and garlic. These odours are caused by the release of chemicals as proteins in the body are broken down by microorganisms during the decomposition process. While the smell of death may be intriguing to some, it is a serious issue in morgues, as it can cause offence to staff and disrespect the deceased and their families.
In a well-run morgue, health and safety regulations go beyond simple odour control. Modern morgue facilities use specialised refrigeration units that maintain temperatures between 2°C and 4°C (36°F to 39°F) to slow down the decomposition process and minimise odours. However, even with these measures in place, some mild odours may still be present, especially if bodies are stored for longer than a week.
In the case of the Kane County morgue, the odour of decomposing bodies became so noticeable that employees started to complain. The morgue had limited freezer and refrigeration space, and an inadequate air-handling system, which made it impossible to contain the smell. Coroner Rob Russell described the situation as not only offensive to staff but also disrespectful to the deceased and their families. He emphasised the need for a larger and more modern building to address the issue.
To prevent offensive odours and maintain a respectful environment, morgue professionals must ensure proper temperature control and implement reliable and durable equipment. This includes specialised airflow patterns that ensure even cooling and prevent warm spots that can accelerate decomposition and create odour issues. Backup refrigeration systems are also crucial to prevent decomposition and odour issues in case of power outages or equipment failure.
While the smell of decomposition is unpleasant, it is important to remember that morgue workers develop a matter-of-fact approach to their work while maintaining genuine respect for the deceased. However, proper measures must be taken to minimise odours, not only for the comfort of staff and visitors but also to uphold the dignity of the deceased and provide a respectful temporary resting place while families make arrangements and medical examinations are completed.
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The smell of death is used as evidence in court cases
The "smell of death" has been permitted as evidence in court cases. In 2011, the Caylee Anthony case, in which Casey Anthony was accused of murdering her 2-year-old daughter, saw the scent from the trunk of her car, where she allegedly stored the dead body, collected and assessed by an expert witness. This was the first time the smell of a human body was presented as evidence in court.
Arpad Vass, from Oakridge National Laboratory in Tennessee, concluded that the air sample contained the key chemical compounds of human decomposition, as well as a large concentration of chloroform. The prosecution wanted to submit a report prepared by Vass, which compared the chemicals in the sample with those given off by decomposing animals to ensure the smell came from human remains. He also conducted control tests, including comparing the sample to the smell of decomposing pizza, as Anthony's mother claimed the smell in the trunk was caused by leftover pizza.
The smell of death is a smell that occurs during decomposition and is made up of over 800 different chemicals, including dimethyl disulfide, dimethyl trisulfide, cadaverine, putrescine, indole, and fatty acids. The research into the smell of death has been prompted by requests to train cadaver dogs to distinguish the smell of human corpses from animals. While the research has provided useful information, it is not yet directly used to train dogs.
The use of the smell of death as evidence in court must pass the Frye standard, which checks that new scientific evidence stands up to scrutiny and is generally accepted by the relevant community.
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Frequently asked questions
When morgue refrigeration is working properly, there are usually minimal unpleasant smells. Modern morgues maintain temperatures between 2°C and 4°C (36°F to 39°F) to slow down decomposition and reduce odours.
The smell of a decomposing body is said to be a combination of rotting meat, faeces, mothballs, rotting cabbage, rubbish, and garlic. This smell is caused by the release of chemicals as proteins break down in the body.
The smell in a morgue can be influenced by factors such as the number of bodies, storage duration, and the effectiveness of refrigeration systems. If a morgue has limited freezer space and an insufficient air-handling system, the odour of decomposition can become noticeable.
Morgues use specialised refrigeration units and airflow patterns to maintain consistent temperatures and prevent warm spots that accelerate decomposition. Backup refrigeration systems are also employed to ensure uninterrupted cooling.
The odour of decomposition can be offensive to staff and disrespectful to the families of the deceased. It can also lead to complaints and the need for a new facility. Proper temperature control and odour management are crucial aspects of maintaining a respectful environment in a morgue.
