Almost all food and beverages pass through a refrigeration facility before reaching the final consumer. Toxic gases such as ammonia or carbon dioxide can occur in the refrigeration/cooling process.

Fumigation involves introducing a chemical or gas to kill insects that may otherwise contaminate food or grain. As these chemicals are toxic also to humans like phosphine or methyl bromide, the proper handling of these foods or grains requires detection and protection equipment.

Food and beverages are normally produced in batches. This means after each batch the machines must be cleaned and disinfected with substances such as chlorine (dioxide) and ozone to destroy harmful microorganisms on objects and surfaces.