treatments & fumigation en 2005

7/28/2019 Treatments & Fumigation en 2005

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1. TREATMENTS WITH INSECTICIDES

If, during the regular control, the storekeeper or logistician detects thepresence of insects' larvae in food items, a treatment with insecticides

may be sufficient. A treatment with insecticides can avoid fumigation.

Generally speaking, it will be necessary to implement all preventivemeasures in order to reduce maximum risks of food infestation and toavoid the fumigation.

Fumigation is an expensive and time-consuming treatment, whichimmobilises the warehouse activities for several days, and, which requiresmeticulousness and trained staff.

1.1.Criteria of choice for insecticide

A good insecticide is chosen according to several criteria:

- Wide range of action: efficient against maximum possible insects- Reduced toxicity for men, animals and plants (natural

environment)- No persistence: no residue in the food- Absence of influence on the quality of stored food: no smell, or

bizarre taste, no modification of nutritional value of food- Easy to use- Reasonable price- Availability in the country or neighbouring countries

1.2.Formulas

Insecticides exist under different forms of use and their international

codes have been established by the FAO (Food and AgricultureOrganisation):

DP powder for powdering for mixing together with storedfood, or for treating surfaces (walls, floors, roof ofwarehouse)

EC concentrated emulsion for treatment of surfacesWP wet powders for treatment of surfacesVP aerosol in the form of product vapour diffuserFD " " " fumigating boxesFP " " " fumigating cartridges

Etc.

Action contre la Faim - Kit Log V 2.0 Page 1 / 14V 2.0 French/ 03 storage procedures 01/05/2005


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Note: The chemical names of active components and the commercialnames of the products vary from a country to another and from alanguage to another.

Widely used insecticides are:- Malathion (family of Organo-phosphors)

-Promethean (family of synthetic pyrethrinoids)

Family ofinsecticides

ORGANO-PHOSPHORS SYNTETICPYRETHRINOID

Active matter(example)

MALATHION PERMETHRIN

Commercial names Callimal 10% DPCallimal 50 EC MalathionALM 50 EC Malathion

Shell 50 EC

Percal 2% DP, Percal 25WPPercal 100 EC, Percal 250EC Pounce 2% DP

Permetalm EC, Permetalm1% PP DP

Risks for man Moderatly dangerous Relatively dangerous:noxious while inhaled, incontact with skin and whileingested

Risks forenvironment

Non toxious for plants,aquatic flora and fauna

Noxious for aquatic floraand fauna

Manipulation andpreparation

Wearing gloves Wearing gloves for DP andWP Wearing gloves andboots for ECs

Spectrum of action large largeRecommendeddose of activeproduct for storedfood

8G of Malathion/ton 2G of Permethrin/Ton

ATTENTION

"XX grams of active product " is not equivalent to XX grams of

commercial product(Callimal 10% or Callimal 50 or Malathion 50 EC)

The quantity of active product =Malathon (or Permethrin) is calculated byratio according to the proportion of commercial product.

1.3.Suppliers and manufacturers of insecticideproducts

Some pharmaceutical and oil corporations, or their subsidiaries



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BASF AG, BAYER AG, CIBA-GEIGY SA CYANAMID TRANSNATIONALCORPORATION/NAIROBI KENYA,RHONE POULENIC AGRO, DUPONT DENEMOURS, ELF ATOCHEM AGRI SA, HOECHST AG, ROUSSEL UCLAF,SANDOZ, SHELL

International Group of National Associations of Manufacturers ofAgrochemical (GIFAP)

Groupement International des associations nationales de Fabricants deProduits agro-chimiques

GIFAP, 79 Avenue Albert Lancaster, B-1180 BRUXELLES BELGIQUEFax: 32 2 375 27 93



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2. FUMIGATION TREATMENT

Action contre la Faim strongly advises to subcontract the

fumigation to professional companies.

Fumigation is a dangerous process that requires equipment andexperience.

To not follow the procedure can jeopardize the safety ofemployees and will be inefficient against the insects.

2.1.General information

The respect of storing techniques and good maintenance of storages andstocks decreases the risks of infestation of stored food items. However,these good practices are not a guarantee against an infestation.

To stop the contamination of food items, the most efficient method is thefumigation. On single product (a gas) can terminate the insects in theirmost inaccessible refuges (ex. interior of grain)

Before starting the fumigation, the Logistic Coordinator mustcontact Action Contre la Faim in Paris for logistic support andtechnical advice.

On a mission the logistician has to:

Contact the representatives of DETIA (main supplier of products forfumigation) within the operating country, or within the closestcountry to be informed on available products, cost, delivery deadline

etc. http://www.detia-degesch.deNote: To order fumigation products to Action contre la Faim ParisHeadquarters is very complicated (maximum 1kg, strict transportregulations).The products for fumigation have to be ordered on the field, justwhen needed in order to avoid a long storage of these products.

After the purchase, store products for fumigation in a dry, fresh,ventilated and locked place.Do not store the products in a building where humans or animalslive.

Contrary to the products for fumigation, order in advance:Plastic sheeting for fumigation

http://www.detia-degesch.de/http://www.detia-degesch.de/


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If not available in the country of operation, plastic sheeting can beordered to Paris Headquarters. Usually in roll of 200 m2 (50 x 4 m)250 Euros available within 3 weeks

Equipment for detectionGas detector 250 Reagent tube 0.01 to 1 PPM (Party per million =10-6) of PH3

(10 tubes per parcel) 90 + Transport charges to Action Contre la Faim Paris 6

Protection equipmentGas mask 100 Corresponding filtering cartridge 15

2.2.Choice of products for the fumigation

Action contre la Faim uses exclusively phosphin, or phosphorus hydrogen(Frequently named by its chemical formula "pH3"). This choice was madedue to:

1. Large spectrum of action: phosphin is efficient against all sorts ofbugs of stored food items at every stage of their development: eggs,larvae, nymphs, full-grown animals. It is also efficient against otherharmful species such as are mice and rats.

2. Absence of influence on the quality of treated food items: no smell,or bizarre tastes, no modification of the nutritional value of food

items.3. No persistence: no residue in the food items

Attention: Never proceed to fumigation with methyl bromide.

2.3.The different types of products based onPH3 & their range of application

There are several types of products for fumigation based on phosphin indifferent forms.Each product is advised and adapted for (a) particular area(s) ofapplication:

Tablets and pills Fumigation of grains in silo, unpacked grains,or stack of bags under tarpaulin

Sachets Fumigation of small volumes, or food storedin piles (ex. wagon)

Cordons Fumigation of stored unpacked foodRolls (to hang) Fumigation of very important quantity of food

in volume Cells of flat-bottomed silos,



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buildingSachets in packs Fumigation of stocks under tarpaulinBlister strip Fumigation at moderate temperature, and/or

in low level humidity conditions

2.4.Principle of fumigation

Tablets and pellets are composed usually of aluminium phosphide (AIP), ormagnesium phosphide (Mg3P2) , mixed with ammonium carbonate.

Immediately after the opening of the hermetically sealed packaging of aproduct for fumigation a gas with a very penetrating smell, ammonia, (orammonium carbamate) starts coming out.

Phosphin comes out in the presence of humidity and air. This is acolourless gas with a smell of carbide, or garlic, and it is very toxic for bothhuman beings and animals.

2.5.Food that can be fumigated

Among the food usually stored by Action contre la Faim for theprogrammes, its possible to fumigate the following food:

- Beans, soya, peanuts- Corn, wheat, rice, sorghum- Cereal flour (wheat, corn...)- Leguminous flour (soya...)- Food on the basis of cereals: biscuits, pasta- Powdered milk- Herbs, spices, condiments, the, yeast

For other food items, consult Action contre la Faim logistic department.

Insects that are frequently found in the food stored by Action contre laFaim:- Bean beetles, groundnuts- Rice, wheat and corn weevils

To identify insects, consult the DETIA DEGESCH website or to take aninfected sample to submit to an expert.



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3. To organise a fumigation

Note: For the clarity of this chapter explaining the practical organisationof a fumigation, the study is limited to the case of the infestation of piles

of bags in tropical conditions (high humidity and temperature) and theirtreatment done by fumigation under tarpaulin with pH3 pastilles.

3.1.Preparation of fumigation

3.1.1. Evaluation and isolation of the infested food

Once the infested area is located and the type of insects identified, andonce the level of infestation (number of insects per Kg) is estimated, the

infested food is isolated and covered with a special plastic sheeting forfumigation in order to avoid the extension of the contamination.

Empty bags used to carry the infested food have to be placed under theplastic sheeting as they may contain larvae. Every item or food that hasbeen in contact with the infested food needs to be treated.

The empty bags that cant be treated shall be burned.

3.1.2. Awareness and information

Inform the competent authorities and the neighbourhood about the date,hour, and place of the treatment with gas. If any, the warehouseadministration and the security company have to be informed officially.

3.1.3. Tightness

In order to ensure a sufficient concentration of gas - the level on whichdepends, among other things, the efficiency of fumigation-, a perfect

tightness of the volume to fumigate is indispensable. This is done bycovering the piles with hermetic plastic sheeting.

If the floor is made of wood, or any other porous material, thenits necessary to place the piles to fumigate on a plastic sheeting.

Calculate the surface of necessary tarpaulin and add 1.5 to 2 m of eachside to fix the tarpaulin on the floor. In case its necessary to attach twotarpaulin together, to overlap largely the two pieces and to tape themcautiously.

To glue the tarpaulin on the floor. To place sandbags on the tarpaulin allaround to strengthen the construction



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Attention: To not forget to leave 2 free accesses to proceed thefumigation by placing PH3 pastilles under the palettes

Use a new tarpaulin for each fumigation, never fumigates with oldtarpaulins.

Preparation of a field glue

Ingredients: 40 to 45 l of water5 kg of flour

To mix the flour with warm water until a smooth and fluid batter (withoutlumps) is obtainedTo boil the remaining water and to pour the mixture already made into thisboiling water.To mix strongly until the glue boils again and turns into a stickyconsistency.To let it cool down and the glue is ready...

3.1.4. To not forget the programmes!

The access to the warehouse is prohibited during 7 days after thebeginning of the treatment with gas.

3 days for the fumigation followed by 4 days of ventilation.

The logistician will have to anticipate the deliveries of food items to theprogrammes or will create a buffer stock in another warehouse or incontainers.

3.1.5. Dosage

Dosage, instructions for use, and security rules recommended by

manufacturer have to be rigorously respected:

In the DETIA DEGESCH manual, or in the instructions leaflets of theproducts for fumigation, take note of the recommended dosage forfumigation. Frequently, it is 1 g of PH3 per ton of food. As it may varyaccording to the presentation of products for fumigation (pastilles, tablets)the reading of the manufacturer instructions is imperative.

The next step is to calculate the necessary number of pastilles,considering the quantity to fumigate and the recommended dosage.



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Pastilles shouldn't be left in an opened tube, as soon as there is contactwith the air the reaction starts. The number of pastilles really used is thenoften superior to the one calculated as the last tube will be entirely used.

Example: Bean beetles infest 80 tons of red beans, packed in bags.The recommended dosage is 1 PH3/T, for 80 tons: 1 g PH3/T X

80T = 80g PH3.One "DEGESCH PHOSTOXIN TABLET" contains 1 g of PH3, 80pastilles are required.There are 30 pastilles in a box, so it will be necessary to use 3boxes with 30 pastilles, then 90 pastilles - instead of 80 intheory - in order not to leave pastilles in an open tube.

3.1.6. Security procedures

The fumigation has to be implemented by a qualified operator, and thestaff helping him/her, has to be trained for the use of fumigation products.Never allow employees or workers that have not been trained to work withfumigation products.

Be aware with typical symptoms of intoxication with phosphin, and withthe first aid protocols in case of emergency.

Note: In case of an important absorption of pH3 (acute intoxication), theclinical symptoms appear immediately: the victim seems to be drunk.

However, serious symptoms that can endanger your life may appear aftermore than 48 hours the victim absorbed very low concentrations,especially after repeated exposures.

3.1.7. Necessary equipment for fumigation

Products for fumigation mustn't touch each other (risk of ignition), or be incontact with water (risk of phosphin freeing then poisoning of theoperator)

Find non-metallic plates with holes, like egg box, or prepare sufficientnumber of wooden or cardboard boxes with holes to place each pastille inone hole.

To prepare:- 3 gas masks with filtering cartridge corresponding to phosphin- 3 pairs of dry gloves of adequate size- 1 recipient with soapy water, to neutralise traces of products for

fumigation on packaging, gloves, etc.

-Board for sensitisation DANGER FUMIGATION

- Spate clothes for the team- Field glue and some additional sandbags.



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- Soap and water- One pit

It is not necessary to have specialised clothes, but the clothes exposed topH3 will be aerated and washed separately.

3.1.8. Final preparation before the treatment withgas

- To remove any metallic belonging, because PH3 is corrosive (watch,jewellery...)

- No lighters- Do not eat, drink, or smoke while preparing and using products for

fumigation

3.2.The fumigation

3.2.1. Treatment with gas

Repeat the treatment with gas to co-ordinate and synchronisemovements. The objective of this repetition is to make possible a

fumigation without talking and to shorten to the maximum the necessarytime: the treatment with gas has to be finished in 30 to 40 min.If it is necessary, place a supervisor or a watchman during the treatmentwith gas to forbid the access.

To never proceed a fumigation alone: 3 persons are necessary

- To wear dry gloves on while working with pastilles and gasmask

- Open the boxes, then the tubes, or flask outdoors and place pastilles inthe boxes with holes, one pastille per hole. Pastilles must never get indirect touch with food.

- Place each box with holes together with pastilles under the tarpaulin,under the palettes by using the free access left for that purpose. Startwith the most distant place from the exit.

- To glue the tarpaulin on the floor, at the left open space for handling

and then to place sandbags on the edge of tarpaulin to guarantee aperfect tightness.



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- To lock all the warehouse entries with a ban of entering for 3 days.

- To place awareness panels DANGER FUMIGATION at each entry of thewarehouse.

- To remove the gas masks

-To change the clothes

- To wash hands with the soapy water prepared for that purpose, thenrinse them with the water.

3.2.2. Destruction of empty packaging of productsfor fumigation

To never use empty packaging of products for fumigation for another

utilisation and avoid their utilisation by other persons. In the preparedsoapy water, slowly plunge the empty packages one by one, as well asgloves, to neutralise traces of products for fumigation.

To crash the empty packaging then to bury the water and the boxes in thepit.

3.2.3. Duration of fumigation

The duration of the fumigation depends on air's humidity andtemperature. Three days are usually necessary.

The higher the humidity and temperature are, the faster and the morecomplete the freeing of gaz will be, and the duration of fumigation will beshorter. In the tropical environment, high temperature and humidityconditions are ideal for the fumigation.

The duration of fumigation has to be respected in order to:- Allow the reaction of products for fumigation with humidity and air to

be as complete as possible- Ensure that all harmful insects are destroyed- Reduce risks of possible exposure to gas for the staff who will open the

fumigated building and who will, later on, carry out storing or handlingoperations in the area that has been treated

With an adequate dosage, the duration of the fumigation is the

other essential criteria to guarantee the success of thefumigation.



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3.3.After the fumigation

3.3.1. Opening the warehouse

It is not necessary to have specialised clothes, but all clothes exposed topH3 will be aired and then washed separately.

A team of three people must enter the warehouse together. They mustwear gas masks with the cartridge corresponding to PH3 and drygloves. Do not inhale powdery residue, because they still contain non-decomposed active substances.

- To remove the tarpaulin and to take it outside to be neutralised withsoapy water

-To remove powdery residues of pastilles. They must never be in directcontact with the food items.

Neutralisation of powdery residue

Powdery residues of products for fumigation are neutralised by pouringthem into a recipient with soapy water, this operation has to be doneoutdoors. To mix carefully will neutralise all residues.When no gas is evaporating from the water, empty the recipient in the pit.

Then place the tarpaulin in a second recipient containing soapy waterduring 1 day.The tarpaulin will be dried outdoor during 4 days before being stored.

Warning: Don't pour water over the powdery residue, but plunge theresidues into the water. Do not breathe the evaporating gas.

3.3.2. Ventilation

The duration of ventilation is 4 days minimum. Therefore the globalfumigation process will be over D + 7 days after the treatment with gasstarted.

To ventilate buildings and food items to eliminate volatile pH3: to open allwindows, doors, and if available to start the ventilation circuits.

Before anyone return without any protection in the warehouse, itsimperative to measure the concentration of gas in the air with gas

detector with reactive tube, of the same manufacturer



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The concentration gas in the air must be inferior, or equal to the MACvalues (Maximum Acceptable Concentration.

3.3.3. Utilisation of treated food items

Once the ventilation is over, its necessary to know if the fumigation was

effective and if the concentration of remaining PH3 is not dangerous forhuman consumption.

A representative sampling will be organised to:- Check that all insects are dead- Send a sample to a laboratory to measure de PH3 left in the food itemsMaximum Limits of Residue (MLR) in fumigated food items are:- 0.1 mg of HYDROGEN PHOSPHIDE /KG for cereals- 0.01 mg of HYDROGEN PHOSPHIDE / KG for processed food, example:

weaning flour

If these limits are respected, the logistician will sort the bags according tothe number of dead insects.

The utilisation of treated food depends on the quantity of deadinsects:

- Beyond 4 dead insects / kg of food: food is not appropriate for thehuman consumption. It can be used for animal feeding.

- If there are less of 4-insects / kg of food: food items can be used, oncondition that Action contre la Faim informs the beneficiaries about thepresence of insects. Food items will be sewed, or place into waterbefore the utilisation for preparation to easily eliminate the insectsfloating on the surface.

3.3.4. Fumigation report

A brief report has to be prepared, to describe the fumigation procedureand to specify all characteristics of infestation: type of infestation(identification of insect), nature and quantity of fumigated food items,nature of products for fumigation and applied dose, dates and hours oftreatment with gas procedure and opening of the warehouse and durationof ventilation.

This report will be sent to the Logistic Mission Officer in the Headquarters.


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