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Analytical methods for the determination of fumigants

  • Conference paper
Residue Reviews / Rückstands-Berichte

Part of the book series: Residue Reviews ((RECT,volume 38))

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Abstract

Fumigants are volatile chemicals employed in the control of insect infestations in stored products. Designed to be effective in the vapor phase, they can be applied as liquids, gases or, in some cases, in a reactive solid formulation. Fumigants can be applied directly to the stored product, but it is often found desirable to fumigate a warehouse, mill, boxcar, or other area for sanitation purposes. Fumigation has been found most useful in protecting foods subject to relatively long storage, such as cereal grains. Fresh fruits and vegetables are sometimes fumigated under quarantine programs. Other products such as tobacco are also treated as needed.

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  1. Division of Pesticide Chemistry and Toxicology, Food and Drug Administration, Washington, D. C., 20204, USA

    Bernadette Malone

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  1. Department of Entomology, University of California, Riverside, California, USA

    Francis A. Gunther  & Jane Davies Gunther  & 

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Malone, B. (1971). Analytical methods for the determination of fumigants. In: Gunther, F.A., Gunther, J.D. (eds) Residue Reviews / Rückstands-Berichte. Residue Reviews, vol 38. Springer, New York, NY. https://doi.org/10.1007/978-1-4612-9818-2_2

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