Researchers at the University of Bern have investigated the process of decomposition on pig carcasses left in nature. The researchers discovered that the previous standard method for assessing decomposition in Switzerland needs to be adapted – with an impact on forensic analysis. The method presented by the researchers aims to better determine the post-mortem interval.
A dead body decomposes with the help of various organisms – such as intestinal bacteria, flies, maggots and beetles. This makes it difficult to establish the post-mortem interval of cadavers in forensics: the more advanced the decomposition, the harder it is to determine the time of death. Therefore, various methods have the goal of correlating the degree of decomposition with the postmortem interval. With respect to this, the body is divided into three areas – the head and neck, the trunk and the extremities – and its condition is assessed using a point value system. The findings from the three areas are then added together, resulting in the total body score (TBS).