Fumigants and their residues

Use with foodstuffs

Numerous gases are used worldwide, e.g. to keep food low in germs or to prevent insect infestation. Some of them, such as methyl bromide, which is now banned, are acutely toxic and their degradation product, inorganic bromide, can be found as a residue in the product after use.

A worldwide problem in recent years has been the discovery of ethylene oxide (ETO) and its degradation product 2-chloroethanol. Due to its property, ethylene oxide is often used to fumigate or to reduce the microbe content of heat-sensitive food products, such as spices. Since ethylene oxide and its degradation product 2-chloroethanol are considered carcinogens, this method of treatment was banned in the European Union in 1990. In other countries, however, food products are still fumigated with ethylene oxide, e.g. before they are shipped.

Another example is phosphine, which is used to kill pests in buildings, rooms or containers. Due to its high toxicity, phosphine may only be used by trained specialists. Only trained personnel may be authorised to enter fumigated rooms.

Would you like to know more or would you like us to advise you?

Please contact us directly at food@gba-group.de