We recently shared a paper developed at Kansas State University which surveyed five pest species that attack standing crop and stored grain products such as wheat, rice, oats, barley, and rye. Through this paper, the authors identified that chlorine dioxide could be a viable solution in killing these adult pests. The authors have written another paper taking into account additional criteria of temperature and food intake for these pests mortality with chlorine dioxide, providing further information on the success criteria for fumigating pests.

Through research at Kansas State University, the authors observed shorter exposure times for pest mortality with higher temperatures when fumigating with chlorine dioxide. They observed longer exposure of chlorine dioxide was needed when the presence of food, in this study wheat, was active. The underlying assumption of the longer exposure time with food is due to chlorine dioxide reacting with active sites on wheat kernels in addition to pests.

This paper, shown below, dives into the material and methods of the study and the observed results. Chlorine dioxide remains an effective fumigant for pest removal, while needing different exposure times based on the criteria of temperature and food presence.

Influence of temperature and food during gas exposure on chlorine dioxide gas fumigation of five stored-product insect species

Chlorine dioxide’s use spans many different industries from food safety, oil and gas, healthcare, water treatment, and more!

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