Samples of heavily infested crop residues were incorporated in static compost heaps (2.5-4.6 m 3) of the Indore type. Temperature increased to 50-70 ~ within 6 days depending on the type of crop residues used and the location within the heap. The heat phase (~40 ~ lasted 2-3 weeks and was followed by a c. 5-months maturation phase (<40 ~ Among the 17 pathogens tested, only Olpidium brassicae and one of the four formae speciales of Fusarium oxysporum that were tested survived composting, but also their inoculum was greatly reduced.Survival during specific phases of composting was studied by incorporation and retrieval of samples at various stages of the process. F. oxysporurn f. sp. melonis was completely inactivated and O. brassicae and Plasmodiophora brassicae were almost completely inactivated during the short heat phase. The three pathogens survived the long-lasting maturation phase without loss of viability. Heat evolved during composting was found to be the most important factor involved with sanitation of crop residues. The possible involvement of fungitoxic conversion products and microbial antagonism is discussed.