The Science of Odor in a Morgue
When a person dies, the body begins to decompose immediately through a process called autolysis, where the body's own enzymes start breaking down cells. This is followed by putrefaction, the breakdown of tissues by bacteria, which releases a complex mixture of volatile organic compounds (VOCs) that cause the characteristic odor of decay. However, the smell experienced in a modern, professional morgue is vastly different from that of an uncontrolled decomposition scene, such as a body discovered after several days in a warm, uncontrolled environment.
The Chemical Compounds of Decay
The unpleasant odors associated with decomposition are caused by specific chemical compounds produced by bacteria as they break down the body. Some of the most notable include:
- Cadaverine and Putrescine: These nitrogen-containing organic compounds, often associated with rotting flesh, are produced from the breakdown of amino acids. Their smell is often described as nauseatingly putrid.
- Sulfur Compounds: Gases like hydrogen sulfide (rotten eggs), methanethiol (rotting cabbage), and dimethyl disulfide/trisulfide (foul garlic) are also released by bacteria.
- Other VOCs: Depending on the stage of decay and environmental conditions, a variety of other aldehydes, ketones, and esters contribute to the odor profile, sometimes adding a sickly-sweet undertone.
Modern Odor Control Techniques in Mortuary Science
Modern morgue facilities employ a multi-layered approach to minimize odor and ensure a respectful environment for the deceased and staff. These methods effectively control the natural process of decomposition, contrasting sharply with the intense smells from unattended deaths.
Refrigeration and Temperature Control
The most crucial factor in controlling odors is temperature. In contrast to rooms with no climate control where decomposition can accelerate quickly, morgue refrigerators are kept at cold temperatures (typically 2–4°C or 36–39°F). This significantly slows the bacterial metabolism that produces odor-causing compounds. Consistent temperature is vital; even minor fluctuations can accelerate decay, so modern refrigeration units feature precision controls and backup systems.
Ventilation and Filtration
Sophisticated ventilation is the morgue's first line of defense against smells. Morgues use negative pressure ventilation systems, which draw air into the facility rather than allowing it to drift out into other areas. The air inside is exchanged multiple times per hour and is passed through specialized filters. These often include:
- HEPA Filters: Capture airborne particles, including bacteria that could contribute to odors.
- Activated Carbon Filters: Absorb and neutralize volatile organic compounds, like those released during decomposition.
Hygiene and Cleaning Protocols
Rigorous cleaning is essential for managing odors. Morgue facilities use hospital-grade disinfectants and specialized drainage systems to prevent fluid accumulation. Proper cleaning and preparation of bodies upon arrival also help to minimize potential odor sources.
The Clinical Smell and Professional Experience
For most hospital morgues dealing with recently deceased individuals, visitors would experience a clinical smell from disinfectants and cleaning agents, combined with the cold, sterile air of the refrigeration units. It is nothing like the overpowering stench of decay, which is typically contained within refrigerated drawers and only briefly noticeable when a drawer is opened or if a heavily decomposed body is being autopsied.
Morgue professionals develop coping mechanisms for dealing with potential odors, including desensitization, using protective equipment like masks with mentholated inserts, and maintaining professional detachment. As one pathologist noted, the discomfort from decomposition is a reality, but it is managed through a combination of professional perspective and facility controls.
Decomposition Odor vs. Morgue Odor
| Feature | Decomposition Odor (Uncontrolled Environment) | Morgue Odor (Controlled Environment) |
|---|---|---|
| Cause | Unchecked bacterial and enzymatic breakdown. | Combination of chemical preservatives (if used) and trace decomposition odors. |
| Temperature | Ambient; accelerates in heat and humidity. | Consistently cold (2–4°C), dramatically slowing decay. |
| Chemical Compounds | High concentrations of cadaverine, putrescine, sulfur gases. | VOCs largely contained and filtered out. |
| Ventilation | Natural airflow; odor permeates porous materials. | Negative pressure; air constantly filtered. |
| Perception | Overpowering, nauseating, and persistent. | Minimal and often clinical, from cleaning agents. |
Conclusion
To the question, 'what does a morgue smell like?', the answer is surprisingly undramatic: often clinical and clean, much like a typical hospital environment. Sensational media portrayals have created a powerful misconception, but the reality is that modern mortuary science and sanitation protocols effectively manage decomposition and its odors. While the complex chemicals of decay can produce a foul smell, the combination of advanced refrigeration, sophisticated ventilation, and stringent hygiene ensures that the environment is respectful and manageable for both professionals and visiting families. For those interested in the details of mortuary practices, authoritative resources like the NIH's research on volatile organic compounds offer deeper scientific context on the process of decomposition.
