A method of treating putrescible cakes to reduce the E. Coli and odor present in the cake and prevent further odor generation comprising the step of maintaining the cake under substantially anoxic condition in the presence of ammonium and/or nitrate moieties at pH 7.5 to pH 10.5 for a period of more than 1 day, the cake having a solids content of between 20% to 75% by weight.