Geoscience Reference
In-Depth Information
You can heat dry food in an oven to destroy living insects, but this method may also kill
“live” food. Pour infested foods into shallow pans to a depth of ½ inch and bake for 15 to 20
minutes at 150˚F.
Caution:
Foods will scorch if left in the oven for too long.
Do not store food containers directly on concrete floors, because moisture will wick from
the floor. Stack on wood slats for ventilation and reduced moisture.
Use dry ice, vacuum packaging, oxygen absorbers, or nitrogen packaging to reduce oxygen
levels, kill pests, and increase the longevity of stored dry foods. You can package foods your-
self using these methods (except for nitrogen packing, which requires commercial equipment),
or purchase prepackaged foods from preparedness/survival suppliers.
You can dust grains, legumes, and so on with diatomaceous earth to kill bugs when they try
to eat your stored food. Diatomaceous earth, available from most garden-supply, hardware, and
building-supply stores, is deadly to bugs but nontoxic for humans and animals. It is a good
source of silica (helpful for mending bones and joints) and is formed from the shells of single-
celled diatoms. These diatom skeletons contain microscopic sharp edges, which wreak havoc
with little critters' insides, but have no harmful effects on humans. Insert 1¼ cups of diatom-
aceous earth for each 5 gallons of food, then shake, stir, and roll the container until all the con-
tents are thoroughly dusted. Diatomaceous earth is easily rinsed from stored food prior to cook-
ing.
Caution:
If you rely on frozen food for long-term storage, ensure that you have an adequate
source of backup power to prevent losing your food stores to a long-term power outage.
Dry-Ice Fumigation
A good way to repackage dry foods and protect them from pests is with dry-ice fumigation.
Dry ice is frozen carbon dioxide. A properly sized block of dry ice, placed on the top or bottom
of a container of dry foods, will gradually evaporate (dry ice melts straight into gas through a
process called sublimation). As it evaporates, the heavier-than-air carbon dioxide floats the
lighter air out the top of the container. Bugs cannot live in an atmosphere of carbon dioxide.
Dry ice can be stored for a short while in an ice chest (use no regular ice or liquids with the dry
ice) and is available at most supermarkets and restaurant supply stores. Wrap it with newspaper
for handling. Break it into appropriately sized chunks with a hammer and chisel or screwdriver.
See
table 3-2
for the basics on dry-ice fumigation.
Caution:
Do not handle dry ice with your bare hands. Contact with bare skin immediately
results in frostbite!
