Structural Fumigation using ProFume® Gas Fumigant
08/2022: Structural Fumigation using ProFume® Gas Fumigant
by Jeff Waggoner, ACE
What can you do when conventional pest control techniques cannot stop a persistent pest problem that is threatening food safety and quality? Well, you could just keep on keepin’ on and roll the dice or educate yourself on how fumigation can help you protect consumers, workers, profits, and your brand.
The FDA is better funded and has had a much broader presence in the food industry lately. Is that a bad thing? I guess it depends on your food safety philosophy. I’d say an overwhelming majority of manufacturers in the US are trying to do the right thing, but they often depend on a pest management company to guide them with regards to controlling threatening pest problems. But how many of them really know how to properly monitor, identify, and prescribe a treatment for some of the most challenging stored product pest issues? Not many. Now this isn’t an article for IPM, but any decision to fumigate a structure and its contents must be first escalated through a truly integrated program.
Rather than get into a lengthy discussion on how to arrive at a determination to fumigate, I’ll assume that has been done. See some of our other articles on DynamicIPM® on how we arrive here. Another thing that I have observed is the lack of understanding of fumigants and what they can accomplish in a short period of time vs continuing to incur unnecessary risk as other methods repeatedly fail. Shame on our industry for not continuing to educate on the positive attributes of fumigations.
We save billions of dollars of edible food from certain destruction from pests and related issues stemming from their presence by fumigating structures. That is just the US alone. Globally, it would be countless irreplaceable amounts of food that may cause millions of people to starve if not for fumigation. Yeah, little known fact. Nobody likes to talk about the “F” word but it sure is Fantastic when dealing with pests. See what I did there?
OK, I have your attention. What is a structural fumigation like? What can I expect from a fumigation? Does fumigation hurt people, products, or the environment? Can I get sick from eating products that have been fumigated? Will ProFume® cause damage to our facility? Great questions! Let’s have a look at some answers.
A fumigant is a gas that fills the space it’s introduced into. It is such a small molecule that it penetrates into cracks, crevices, and equipment to reach the source of infestations. Because it is a gas, it gets in and gets out without leaving a residue. A fumigant is an inhalation hazard since it is a true gas and is very harmful if inhaled. ProFume® Gas Fumigant is made up of the active ingredient Sulfuryl Fluoride. The same active ingredient used in residential fumigations since the 60s. This product was marketed as Vikane®. Vikane® is used to control wood destroying insects in homes. It works by inhaling the gas through the respiratory system and is delivered to the cells where it deprives the cells from the ability to produce energy. It is fatal to rodents and insects alike. Humans, like rodents respire similarly and are much more susceptible to the effects of exposure than insects. Safety and reliable monitoring equipment is a must.
When methyl bromide was entering it’s phaseout schedule, users scrambled to find an alternative for structural and commodity treatments and sulfuryl fluoride showed great promise. ProFume® entered the market in 2004 with a new EPA Registration Number and established food tolerances. FSS, Inc. performed the first commercial application of the fumigant in the US at a flour mill in Ohio. Since then, FSS has greatly expanded the uses for treating structures, commodities and wood packaging. Not only has ProFume® been used as a replacement for methyl bromide, it has also replaced some phosphine uses in the seed industry. The non-corrosive nature of sulfuryl fluoride makes it a great substitute in facilities where corrosion of sensitive electronics is a concern. Given ideal conditions, one can expect shorter turnaround times from ProFume®. This translates into more run time for manufacturing and distribution sites.
While there is no cookie cutter application, most treatments can be broken down into a few steps:
- Evaluation and Assessment
- Preparation and Introduction
- Exposure and Monitoring
- Aeration and Autopsy
Each step having its own significance in the safety and success of a fumigation. So, let’s look at each step to give you and idea on what to expect. Evaluation and Assessment – an experienced fumigator should be able to determine closely how well a fumigation will work given the condition of the structure. Some are not conducive and should not be fumigated. Calculating the cubic footage of a facility accurately is important in achieving proper initial dosage. Entering things like temperature, half-loss, exposure times and cubic footage into the Fumiguide® will help with more accurate dosing. This ensures efficiency by eliminating over-dosing and simultaneously maintaining efficacy of the target organism. Labor and materials to properly seal the structure are also estimated during this phase. Preparation and Introduction – typically the most challenging and perhaps the riskiest phase of the process is accessing hard to reach aeration fans, louvers, windows, and doors. The objective is to retain as much of the original dosage as possible. Safety is a big part of any fumigation but becomes especially important while using knives to cut sealing materials while on ladders while on a rooftop. It can get complicated, and a robust safety training program is a must have prerequisite.
Exposure and Monitoring – Once the gas has been introduced, it takes some time to reach what is called equilibrium. Then the accumulation of CT (Concentration X Time) begins. The Fumigator In Charge (FIC) will then utilize the monitoring information to determine when exposure time should end and when Aeration should begin. Aeration and Autopsy – Aeration must be initiated by the FIC and involves removal of some or all of the sealing materials and is facilitated by turning on HVAC systems, exhaust fans, opening louvers, etc. This stage may take hours to days depending on the volume of the facility and the contents. Final clearance readings must be taken and documented using properly calibrated equipment. This critical stage must also be verified by the FIC to ensure the safety of employees returning to work in a newly fumigated facility. Following the treatment, an Autopsy should be performed to identify any hidden infestations revealed by the fumigation. Information collected during this phase should be used to improve sanitation and or maintenance processes and work to eliminate potential harborage areas making each application more successful than the last.
So, while fumigants are classified as Restricted Use Products and require special licensing and training to apply, they do serve a grand purpose in protecting human health and food safety. There are many reasons why you or your brand may end up on the news from a product recall, fumigation will likely not be one of them. In the hands of a seasoned professional, ProFume can be the answer to your problems and help ensure prosperity. Infestations left to grow exponentially will certainly spell doom for your brand. Profound, isn’t it? No, it’s ProFume® Gas Fumigant. OK, sorry about that one. Stay safe out there.