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Pest Control in food
industries
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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.
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An integrated pest prevention program
employs multiple control measures, including:
Sanitation
Mechanical control
Cultural control
Biological control
Chemical control.
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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.
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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).
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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.
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Rodent traps can be placed either inside or outside the
building.
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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, dropped food, or poor cleaning
practices.
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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.
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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
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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
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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