Presentation on theme: "Pest Control in food industries. Introduction: Pest refers to any objectionable animals or insects but not limited to, birds, rodents, flies, and."— Presentation transcript:
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 proper sanitation Not only is proper sanitation necessary for prevention, but it is also an effective way to control and eliminate infestations. removal of food and water The removal of food and water sources, making traps and baits more effective. insecticides ineffective. Residual oils and greases also render many insecticides ineffective. plant sanitation program cracks and hidden surfaces 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).
attract insects electrocute them 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). present in areas where flying insects can be a problem Insectocutors should be present in areas where flying insects can be a problem. should not be used as alternatives for air doors Insectocutors should not be used as alternatives for air doors. should not be located too close to doorways Insectocutors should not be located too close to doorways so as to serve as insect attractants.
Cultural Control changing the habits or behaviors of employees and visitors This involves changing the habits or behaviors of employees and visitors. visitors degree of pest control knowledge. 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. pest entry opendoorsdroppedfoodpoorcleaning This imbalance can often lead to routes of pest entry through open doors, dropped food, or poor cleaning practices.
Biological Control utilize biological organisms or their byproducts These methods utilize biological organisms or their byproducts to control pests. fruit fly Bacteria-based products for fruit fly control insect Pheromone traps for insect collection.
Chemical Control pesticides 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: How large 1) How large the facility is Whatpests 2) What pests are in the area Knowledgelevel 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 prescribe 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. involves evaluating all aspects of the pest management program. 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