Environmental concerns has lead to increasing interest in metal-free, organic wood preservative systems. Anecdotal evidence indicates that red pepper sauce can be applied to potentially rancid food to prevent food poisoning. If this is true, then thepepper sauce must have an anti-bacterial effect to some degree. During the pepper sauce manufacturing process, a waste product is created. This waste product is the draining waste of the production process. It is largely the liquid separation of pepper mash which is crushed peppers and 8% salt. However, by the time the pepper sauce production barrels are opened, the concentration of salt is slightly higher due to evaporation. The objective of this study was to determine the potential of pepper sauce waste as a termiticide.
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