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Insecticidal doses of methyl iodide in foods and its residue.

Muthu, M. and Rangaswamy, J. R. and Vijayashankar, Y. N. (1976) Insecticidal doses of methyl iodide in foods and its residue. Journal of Food Science and Technology, India, 13 (1). 43-44, 7 ref..

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Abstract

100-105 g of food grains, oilseeds, nuts, dry fruits and processed foods were filled into glass jars and 30 3-4 wk old Tribolium castaneum adults introduced in the middle. Methyl iodide was introduced as a vapour, under a slight suction, exposure periods of 24 or 48 h being used. Tabulated data show the dosage required for 100% effect and the methyl iodide residue remaining in the food. Residues were as follows (ppm): red gram splits, 1.14; Bengal gram splits, 0.73; black gram splits, 0.43, green gram splits, 0.65; groundnut kernels, 0.22; groundnut meal, 0.45; cashew kernels, 2.2; walnuts, 0.96; almond kernels, 0.97; sesame seed, 1.19; coriander, 0.96; groundnut cake, 0.80; and coffee beans, 0.83. It therefore appears possible to utilize methyl iodide for fumigation of stored products, especially for in-package and rigid container treatments of processed foods, dry fruits, nuts and spices.

Item Type: Article
Uncontrolled Keywords: FUMIGANTS-; foods, methyl iodide fumigants for; GRAIN-; methyl iodide fumigants for grain; INSECTICIDES-; FRUIT-; methyl iodide fumigants for dried fruit; OILSEEDS-; methyl iodide fumigants for oilseeds; NUTS-; methyl iodide fumigants for nuts
Subjects: 600 Technology > 08 Food technology > 18 Processed foods
600 Technology > 03 Agriculture > 05 Insect/Pest Control
Divisions: Food Protectants and Infestation Control
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 19 Mar 2010 04:27
Last Modified: 19 Mar 2010 04:27
URI: http://ir.cftri.com/id/eprint/7075

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