Fumigation is one of the most effective techniques of pest control. In fumigation, an affected area is completely filled with fumigants (gaseous pesticides) to asphyxiate the pests. Although fumigation techniques are conventionally used for agrarian applications, they are now being used as a pest control measure in buildings, which is also called structural fumigation. It is aptly called structural fumigation because this method affects the ‘structure’, implying that the pests inhabiting the structure are suffocated to death. These pests typically include woodborers and drywood termites.
Stored products e.g. cereals, seeds, herbs, etc. are often infested by a wide range of stored product pests. Experience from across the world has shown that using phosphine products for stored products treatment to control pests is effective.
Fumigants are designed to enter cracks, crevices, and other areas where insect may occur. The constraints in the use of fumigants to treat stored products include consideration of the chemical residues which they may leave in the treated stored products and affect the quality of grain, germinability, and seedling viability. The term fumigant is derived from fumus or smoke of chemical which at a required temperature and pressure can exist in the gaseous state in sufficient concentration to be lethal to a given pest organism. In this regard, phosphine has considerable advantages and is certainly to be preferred to MB for stored products.
advantages and is certainly to be preferred to MB for stored products.
Fumigation is a method of pest control that uses a toxic gas to exterminate pests in an enclosed space. The space is sealed to prevent the gas escaping to areas that are not being treated, for environmental and public safety, and to keep the gas at the required concentration for the appropriate time to be effective.