Fumigation
WHAT IS FUMIGATION?
Fumigation is the process by which a lethal chemical is released into an enclosed area to eliminate an infestation of pests. This process may be used in order to rid a home or other structure of insects such as termites or roaches, but it may also be used when products are being processed for export or import in order to rid the goods of exotic pests and organisms.
Fumigants are a unique and particularly valuable group of pesticides that can kill insects where no other form of control is feasible. To a large extent they are irreplaceable. The use of certain fumigants has been restricted in some countries because of suspected adverse effects. Excessive use of fumigants or the misuse of them to cause accidents and produce adverse publicity is likely to bring about even greater restrictions in their use.
By careful planning and management, fumigation may be incorporated into food preservation systems so that fumigants can be used more effectively and safely than when used independently. They should never be used as a substitute for sound management and good sanitation procedures. The benefits derived can include reduced cost of storage with improved food quality, reduced residues in food materials, greater occupational safety and less environmental contamination. All of these benefits are of great concern to the general public and will be factors that have to be taken into consideration in the future use of fumigants.
The ultimate goal in the control of pests in stored products should be to so improve the methods of handling, storing and processing commodities that the need for pesticides will decrease. Fumigants will then only be needed when unavoidable infestations are encountered.
FUMIGATION AND PEST MANAGEMENT PROGRAMMERS
Fumigation is just one of a number of methods that can be used for controlling pests in stored products. The best control is likely to be obtained when all appropriate measures are taken to eliminate pest
Fumigation is the process by which a lethal chemical is released into an enclosed area to eliminate an infestation of pests. This process may be used in order to rid a home or other structure of insects such as termites or roaches, but it may also be used when products are being processed for export or import in order to rid the goods of exotic pests and organisms.
Fumigants are a unique and particularly valuable group of pesticides that can kill insects where no other form of control is feasible. To a large extent they are irreplaceable. The use of certain fumigants has been restricted in some countries because of suspected adverse effects. Excessive use of fumigants or the misuse of them to cause accidents and produce adverse publicity is likely to bring about even greater restrictions in their use.
By careful planning and management, fumigation may be incorporated into food preservation systems so that fumigants can be used more effectively and safely than when used independently. They should never be used as a substitute for sound management and good sanitation procedures. The benefits derived can include reduced cost of storage with improved food quality, reduced residues in food materials, greater occupational safety and less environmental contamination. All of these benefits are of great concern to the general public and will be factors that have to be taken into consideration in the future use of fumigants.
The ultimate goal in the control of pests in stored products should be to so improve the methods of handling, storing and processing commodities that the need for pesticides will decrease. Fumigants will then only be needed when unavoidable infestations are encountered.
FUMIGATION AND PEST MANAGEMENT PROGRAMMERS
Fumigation is just one of a number of methods that can be used for controlling pests in stored products. The best control is likely to be obtained when all appropriate measures are taken to eliminate pest