Sulfuryl fluoride flip-flop
"Sulfuryl fluoride is currently registered for the control of insect pests in stored grains, dried fruits, tree nuts, coffee and cocoa beans, and for
use in food handling and processing facilities. Although sulfuryl fluoride residues in food contribute only a very small portion of total exposure to
fluoride, when combined with other fluoride exposure pathways, including drinking water and toothpaste, EPA has concluded that the tolerance (legal
residue limits on food) no longer meets the safety standard under the Federal Food, Drug, and Cosmetic Act (FFDCA) and the tolerances for sulfuryl
fluoride should be withdrawn."
http://www.epa.gov/pesticides/sulfuryl-fluoride/evaluations....
"On Friday, President Barack Obama signed legislation into law retaining the food uses for the fumigant sulfuryl fluoride. The measure is part of the
much larger, 950-page plus Farm Bill Conference Report. The enactment of the sulfuryl fluoride provision caps offs a monumental legislative victory
for the National Pest Management Association - one that would not have been possible without PCOs lobbying their federal lawmakers about the
importance of retaining sulfuryl fluoride's food uses, according to NPMA’s Gene Harrington."
http://www.qualityassurancemag.com/farm-bill-sulfuryl-fluori...
I was looking at this article and it's striking all the different kinds of foods that get fumigated or are currently registered for use with sulfuryl
fluoride. Is there any food they don't fumigate in food processing facilities when the need arises?
Data is inconclusive of polymer film packing material serving as a barrier to foods. On page 12 of 16, this EPA evaulation states reactivity is highly
dependent on the fat and protein content and that fluoride may react with the food during the time it was stored making it unavailable for analysis.
What I was wondering is how sulfuryl fluoride might degrade the surface of the foods fumigated, perhaps causing some browning/aging of the surface of
a nut for example, there being a multitude of various compounds and amino acids to react with and what might be formed, something not found in
nature?
http://www.epa.gov/opp00001/chem_search/cleared_reviews/csr_...
FIRST COMMERCIAL FUMIGATION
OF COCOA BEANS
IN THE EUROPEAN UNION
WITH PROFUME®
GAS FUMIGANT
"Experience from the USA indicated customer
acceptability and no sensory effect with ProFume® gas"
fumigant (99.8% sulfuryl fluoride, SF)
http://mbao.org/2010/70Thoms.pdf
[Edited on 14-2-2014 by Morgan]
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