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Advanced Methods for Controlling Insect Pests in Dry Food

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Advanced Technologies for Managing Insect Pests

Abstract

Methyl bromide (MB) and Phosphine were the most widely used fumigants for controlling insect pest infestation in grain, dry food products and quarantine insects in cut flowers. Lately, the phase out of MB in developed countries, Phosphine became a major fumigant for the control of stored product insects. However, limitations, such as low temperature and relatively long exposure time, limit its use. This situation made it urgent to search for new techniques to improve the fumigation with Phosphine and for alternative environmentally sound and cost effective control agents. In order to improve Phosphine application a special device, containing a heater and a ventilator, called “Speedbox”, was evaluated. In addition, the potential use of essential oils as botanical fumigants obtained from aromatic plants, and the use of Diatomaceous Earth as grain protectant were evaluated against major stored product insects.

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Authors and Affiliations

  1. Department of Food Quality and Safety, Agricultural Research Organization, The Volcani Center, Bet Dagan, 50250, Israel

    Moshe Kostyukovsky & Eli Shaaya

Authors
  1. Moshe Kostyukovsky
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  2. Eli Shaaya
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Correspondence to Moshe Kostyukovsky .

Editor information

Editors and Affiliations

  1. The Volcani Center, Dept. of Entomology, Agricultural Research Organization, s/n, Bet Dagan, 50250, Israel

    Isaac Ishaaya

  2. College of Agriculture, Entomology, University of Kentucky, s/n, Lexington, 40546, Kentucky, USA

    Subba Reddy Palli

  3. , Entomology, Gilat Research Center, M.P. Negev, Gilat, 85280, Israel

    A. Rami Horowitz

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Kostyukovsky, M., Shaaya, E. (2013). Advanced Methods for Controlling Insect Pests in Dry Food. In: Ishaaya, I., Palli, S., Horowitz, A. (eds) Advanced Technologies for Managing Insect Pests. Springer, Dordrecht. https://doi.org/10.1007/978-94-007-4497-4_14

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