disinfestation

Disinfestation is the process of removing or significantly reducing pest populations in a defined area, object, or commodity to prevent damage, infestation, or the spread of pests. It focuses on invertebrate pests such as insects and mites, as well as rodents and other animals, rather than microorganisms. The term is commonly used in agriculture, storage, shipping, and museum or archive management.

Applications are diverse. In agriculture and postharvest handling, disinfestation aims to meet quarantine requirements and protect stored products from pests. In transport and trade, ships, containers, and warehouses may be treated to prevent the spread of pests across borders. In cultural heritage settings, artifacts and collections may be treated to remove pests without harming the objects.

Methods fall into several categories. Physical and thermal approaches include heat treatment, steam, hot water, and dry heat, as well as cold treatment. Radiation, including irradiation with ionizing radiation, is another option. Chemical methods include fumigation with gases such as sulfuryl fluoride or phosphine, and historically methyl bromide, though regulatory restrictions have limited its use. Controlled atmospheres, where certain gases or gas compositions (e.g., elevated CO2 or nitrogen) are used to suppress pests, are also employed. Desiccants and sanitation measures, along with integrated pest management practices, are often used to augment or reduce reliance on chemical controls.

Safety, regulatory, and practical considerations are important. Treatments must balance effectiveness with product quality, human health, and environmental impact. Many fumigants require strict containment and ventilation, and residues or odor can affect commodities. Efficacy depends on pest species and life stage, and resistance can occur. Disinfestation is typically part of broader pest management strategies that emphasize monitoring and prevention.