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 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.

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

 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