Pest Control in food industries Introduction Pest refers

Pest Control in food industries

� � � Introduction: Pest refers to any objectionable animals or insects but not limited to, birds, rodents, flies, and larvae. Types of pests include: 1 - Insects. Such as flea. 2 - Insect-like organisms. Such as ticks 3 - Microbial organisms. Such as bacteria, fungi, nematodes, viruses, and mycoplasms. 4 - Weeds. Any plants growing where they are not wanted. 5 - Mollusks. Such as snails 6 - Vertebrates. Such as mice, other rodents, birds, and snakes.

� - An integrated pest prevention program employs multiple control measures, including: Sanitation Mechanical control Cultural control Biological control Chemical control.

� � � Sanitation Not only is proper sanitation necessary for prevention, but it is also an effective way to control and eliminate infestations. The removal of food and water sources, making traps and baits more effective. Residual oils and greases also render many insecticides ineffective. It is important to design the plant sanitation program so that all cracks and hidden surfaces are cleaned and inspected routinely.

� � Mechanical Control These methods involve the use of : traps (mechanical and non-mechanical), barriers (seals, foam- foam can be sprayed into any opening ) mechanical exclusion (such as bird wire) air currents manipulation of environmental factors (temperature , humidity).

� Ø Ø Ø Nonmechanical insect control involves Insectecutors that utilize a blue light to attract insects and then electrocute them when they come in contact with an electrically charged set of metal rods). Insectocutors should be present in areas where flying insects can be a problem Insectocutors should not be used as alternatives for air doors Insectocutors should not be located too close to doorways so as to serve as insect attractants.

� Rodent traps can be placed either inside or outside the building.

� � Cultural Control This involves changing the habits or behaviors of employees and visitors Too often, visitors who come to the plant—whether seasoned food products professionals, first time visitors or, even company employees—have a varying degree of pest control knowledge. This imbalance can often lead to routes of pest entry through open doors, doors dropped food, food or poor cleaning practices.

� � Ø Ø Biological Control These methods utilize biological organisms or their byproducts to control pests. Bacteria-based products for fruit fly control Pheromone traps for insect collection.

� � Chemical Control This involves the correct, effective, and safe use of pesticides for controlling insects and pests. Only chemicals that are not harmful to the environment and application techniques that are target specific should be used. In most states of USA, only a licensed professional may apply pesticides. � Depending on: 1) How large the facility is 2) What pests are in the area 3) the Knowledge level of the quality control manager

� A pest control program basically consists of: 1 - Inspection � The inspection process determines what might cause contamination of food products.

2 - Pest Identification � When pests are discovered, each must be accurately identified in order to prescribe the most effective and efficient methods of control.

3 - Pest Control Techniques � Sanitation, pest exclusion, trapping, biomonitoring, and other non-chemical control procedures, and chemical methods are used if necessary. � This approach involves evaluating all aspects of the pest management program.

4 - Record-Keeping � Each aspect of the pest management program must be continually monitored and evaluated through continued inspections and monitoring and by seeking feedback from plant staff. 5 - Program Evaluation