Although ethanol can on rare occasions be detected in blood from living subjects who have not ingested alcohol, these levels never exceed 5 mg/100 ml. On the other hand, levels up to 150 mg/100 g have been detected in blood and tissues of putrefied human or rodent corpses. Ingestion of ethanol ante-mortem in these cases is known not to have taken place (in the case of the rodents), or is most unlikely to have taken place (in the case of humans). Production of ethanol has occurred, not only in tissues that have obviously putrefied, but within a relatively short time (Bonnichsen et al. 1953) if temperatures are elevated (i.e. above about 15 "C). Experience with decomposition of meat shows that high numbers of bacteria can be present without showing obvious signs of putrefaction. The limited evidence available suggests that ethanol is not formed post-mortem except by microbial action, and that ethanol is both produced and utilized, so that bodies with high initial levels will show a decrease, and bodies with low initial levels will show an increase. The method by which bacteria invade dead bodies is not entirely clear. However, the source appears to be mainly intestinal, although injury resulting in skin breakage immediately before death may introduce exogenous micro-organisms into the blood stream and throughout the body. There is evidence that bacteria may penetrate the intestinal walls during death and be distributed throughout the tissues in the blood stream, this may also occur during food absorption and from skin abrasions, etc. throughout life. Even after clinical death has occurred these organisms may be prevented from multiplying or actually killed, by the residual antimicrobial defences of the body, and the anaerobic organisms will be inhibited initially by the high Eh, but within a few hours, provided the temperature exceeds about 5 OC, they will start to multiply. This primary invasion is probably reinforced by a secondary invasion of intestinal organisms, starting via the hepatic portal vein and the intestinal lymph system, and spreading round the body via the vascular system. Although the intestine harbours a wide variety of organisms, the majority obligate and fastidious anaerobes, only relatively few groups have been implicated as major colonizers of corpses during putrefaction; these include, in order of importance, C1. perfringens (a vigorous saccharolytic, lipolytic and proteolytic organism) and other Clostridiurn spp., enterobacteria (frequently, E. coli and Proteus spp.), Micrococcaeae (frequently Staph. aureus), streptococci and Bacillus spp. All of these are capable of producing ethanol from glucose and other substrates. In addition, a wider variety of organisms may be detected in the early stages of putrefaction, and these include yeasts, which may produce very high ethanol levels if present in sufficiently high numbers. Information on levels of substrates present shortly after death is sparse and further studies on this subject would be of interest. Glucose may be present in high levels in the liver and nearby blood and tissues, levels in the blood generally may be raised. Other possibly important sources are amino-acids (especially once proteolysis has commen- ced), glycerol (formed during fat hydrolysis), and lactate which occurs widely and at levels over 100 mg/100 g in all tissues. There is evidence that all these compounds can serve as substrates for ethanol production by bacteria commonly found in corpses. Forensic scientists must, therefore, always bear in mind that specimens of human tissue containing micro-organisms, particularly specimens taken from corpses, may contain ethanol produced by microbial fermentation, and that extreme caution should be exercised when assessing the significance of post-mortem ethanol