The recent death in Cork as a result of slurry fumes inhalation was the sixth death of its kind in 10 years. Farmers know that the fumes from slurry can be lethal but how does it kill?

When the crust of slurry is broken hydrogen sulphide (H2S), ammonia and methane are released. Hydrogen sulphide is the biggest danger. If the concentration of H2S is strong enough, between 700 and 2,000 parts per million (rotten eggs has a concentration of 3-5 ppm) it can kill almost immediately.

One sniff of the fumes at even at 40ppm can disable the ability to smell anything and the second and third sniffs of a higher concentration can kill somebody within ten seconds.

John McNamara healthy and safety officer with Teagasc said that H2S is stronger and more dangerous than the hydrogen cyanide gas which killed people in World War I. McNamara said the best prevention is ventilation.

“Air is the key thing in prevention. It’s important to have a moderate breeze circulating as you’re agitating. That is the best form of prevention,” McNamara said.