Fumigation of Foodstuffs
- 1 June 1933
- journal article
- research article
- Published by American Public Health Association in American Journal of Public Health and the Nations Health
- Vol. 23 (6) , 561-566
- https://doi.org/10.2105/ajph.23.6.561
Abstract
Personal experiences of the writer and of others, using HCN and other fumigants, indicate that fumigated foods do not cause poisoning. No cases of death following ingestion of fumigated foods are known. Although fumigating gases are absorbed, they are fairly rapidly removed by aeration; however, moist foods should not be exposed. As a reasonable control regulation, it is suggested that fumigated foodstuffs, before consumption, sale or shipment, should be ventilated not less than 24 hrs., or until the fumigant is no longer detectable by taste or odor.Keywords
This publication has 1 reference indexed in Scilit:
- GENERAL PROPERTIES, IRRITANT AND TOXIC ACTIONS OF ETHYLENE GLYCOLThe Journal of Pharmacology and Experimental Therapeutics, 1931