Why is it crucial to remove or seal food products during fumigation?

The importance of removing or sealing food products during fumigation primarily relates to ensuring effective pest control without contamination. Fumigants are highly effective in penetrating structures and targeting pests, but they are also toxic to humans and animals. If food products are left exposed, they could absorb fumigants, which may lead to contamination. This not only poses health risks to anyone who consumes the food after treatment, but it could also render the fumigation process ineffective if pests can still access food sources. By sealing food or making sure it's removed from the area, operators can eliminate the risk of contamination, enhance the efficacy of the treatment, and ensure a safe environment once the fumigation process is completed.

In contrast, while preventing spoilage, saving on costs, or reducing odors might be considerations during pest management, they do not directly address the health and effectiveness priorities that making sure food products are sealed or removed accomplishes. Thus, the focus on ensuring that the fumigation process is completed without compromising food safety underlines the significance of this practice.