A method of treating putrescible cakes to reduce the E. Coli and odour
present in the cake and prevent further odour generation comprising the
step of maintaining the cake under substantially anoxic condition in the
presence of ammonium and/or nitrate moieties at pH7.5 to pH10.5 for a
period of more than 1 day, the cake having a solids content of between
20% to 75% by weight.