Active ingredientsBacillus subtilis var. amyloliquefaciens Strain FZB24
WSSA mode of actionmicrobial disrupters of pathogen cell membranes
PestsEarly BlightFusarium DiseasesLate BlightDowny MildewPowdery MildewPythium DiseasesRhizoctonia DiseasesSclerotinia DiseasesBacterial SpeckBacterial SpotPhytophthora
SitesCantaloupeCeleryCucumberEndive/ChicoryLettuceLettuce, HeadMelon, HoneydewParsleyRhubarbSpinachSquashSwiss ChardTomatoVegetables, FruitingWatermelonRadicchioGrain Handling MachineryVegetables, CucurbitPepper (All Types)Vegetables, LeafyRadicchioRadermacheraArugula
Temperature rangeMin 73°F (23°C)
Available for use in the following states
Early entryCoveralls worn over short-sleeved shirt and short pants, Socks, Chemical-resistant footwear, Chemical-resistant gloves, Protective eyewear such as goggles, face shield or shielded safety glasses
Personal ProtectionApplicators and other handlers must wear: Coveralls worn over short-sleeved shirt and short pants, Socks, Chemical-resistant footwear, Chemical-resistant gloves, Protective eyewear such as goggles, face shield or shielded safety glasses. Mixers/loaders and applicators must wear a dust/mist fi ltering respirator meeting NIOSH standards of at least N-95, R-95 or P-95. Repeated exposure to high concentrations of microbial proteins can cause allergic sensitization. When mixing and loading, wear a chemical-resistant apron. When cleaning equipment, wear a chemical resistant apron.
Restricted Entry Interval24 hours. EXCEPTION: If the product is soil-incorporated, the Worker Protection Standard, under certain circumstances, allows workers to enter the treated area if there will be no contact with anything that has been treated.
May be exposed to direct sunlight
Is not vulnerable to flame or sparks
May be stored in a damp place
May be stored in a warm place
Should not be frozen