Phosphine (PH₃) Detection

Phosphine, a highly toxic and flammable gas with a garlic- or fish-like odor, is used primarily for fumigation in grain storage, agriculture, and food processing facilities.

Phosphine is a highly toxic, colorless, and flammable gas used primarily to control insect pests in stored grain, silos, warehouses, shipping containers, and other enclosed commodity-storage areas. It is also used in semiconductor manufacturing to introduce phosphorus into silicon and in certain chemical-production processes.

Pure phosphine is odorless. Commercial or technical-grade phosphine may have a garlic-like or decaying-fish odor, but smell does not provide a reliable warning of hazardous concentrations. Exposure can affect the respiratory, cardiovascular, nervous, and gastrointestinal systems. Severe exposure may cause pulmonary edema, cardiovascular collapse, seizures, or death.

Because phosphine can remain in enclosed areas during fumigation, aeration, unloading, and re-entry, accurate gas detection, ventilation, and controlled-entry procedures are critical for worker safety.