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The Pest Monitor - Spring 2006
The Pest Management Professional's Role in Food Production & Warehousing Facilities
By Ryan Sawyer
The presence of insects, animals or birds in or around food processing and food storage facilities can cause severe health issues. Companies that are involved in food production, including farms, manufacturers, processors, packagers, storage companies and retailers, need to have a proactive pest management program in place.
It is the responsibility of the Pest Management Professional (PMP) to proactively work with the client in identifying signs of pest activity and the sanitation and structural concerns that often lead to infestation. When concerns are identified they are recorded on the service work order by the PMP and whenever possible visibly shown to the site contact. This reporting approach allows the on site contact to quickly make the sanitation and structural improvements that are required to reduce the risk of infestation. Where insect or rodent activity is located, immediate authorization can be given to the PMP to provide additional monitoring or initiate an aggressive control program that ensures minimal pesticide application with maximum results.
In the past, chemicals were relied on to control insect, rodent and avian infestations. A control program that utilizes pesticides as its sole means of control quickly teaches us that at best a temporary solution to an infestation is gained. To improve the effectiveness of Pest Management programs the Integrated Pest Management program was developed. Integrated Pest management (IPM) is a decision-making process that anticipates and prevents pest activity and infestation by combining multiple strategies to achieve long-term solutions. Components of an IPM program that the PMP uses when servicing an account include:
- Site Inspections completed at intervals according to the specifications of the contract. While the site inspection is being completed the PMP is looking for sanitation and structural conditions that could lead to pest activity in the account. In addition to inspecting for sanitation and structural concerns in the account the PMP is looking for signs of active or past pest activity. When the site inspection is being completed the PMP is looking for visual sightings of the insects or rodents, droppings, product damage, rub marks, cast skins etc.
- Monitoring devices are placed throughout the account to aid in the early identification of insect and rodent activity. These types of devices are usually placed in areas at risk to pest entry and infestation. The type of monitoring device selected for each account will very depending on the type of product that is being produced in the facility, the species of insect or rodent that is likely to infest and the past history of the account. Insect and rodent glueboards, pheromone monitoring stations, mechanical mouse traps, ultraviolet light traps and rodent control bait stations containing baits with active ingredients or baits that do not contain active ingredients are typically used for monitoring for insect and rodent activity.
- Pest activity, the date and location of activity and any sanitation and structural conditions that could support pest activity are documented in detail on the service work order and communicated to the site contact whenever possible once the site inspection has been completed. This documentation is critical when trend reports are being completed as it allows the PMP, site staff and external auditors to verify the effectiveness of the current program, anticipate population increases and adjust the program to ensure control in maintained.
- The PMP helps the client determine the threshold level that is acceptable for the types of pests that potentially could be active in the facility. The threshold level will determine when control measures are needed in the facility. It may be tolerable to catch 15 Indian Meal Moths on Pheromone traps in a one-week period without the need of a pesticide application but one German cockroach may require the treatment of an entire facility. Threshold levels will vary according to each account, the product produced and the type of pest encountered. Lower threshold levels are generally set for pest species that carry pathogenic organisms i.e. roaches and rodents and that cause illness by means other than by pathogen transmission i.e. warehouse beetles (caste larvae hairs).
- Pesticide applications are completed when deemed necessary by the PMP according to directions on the product label. Applications are directed into cracks and crevices where the insects hide, feed and reproduce. The PMP's goal is to minimize the use of pesticides while getting maximum results.
- Regular evaluations of the site management program are completed to determine the effectiveness of the Monitoring and Control Program that is currently in place. The evaluation is completed by reviewing past service reports and trend reports that have been completed for the account. When trends are identified the program is adjusted to reduce pest occurrences.
Enlisting the services of a PMP is an effective and environmentally sound approach to pest management. By working together to ensure conducive conditions are addressed PMPs and Food Producers can maximize food safety protecting public health.
Did You Know?
Many species of insects are lower in fat, higher in protein, and have a better feed to meat ratio than beef, lamb, pork or chicken. 100 grams of cricket contains: 121 calories; 12.9 g of protein; 5.5 g of fat; 5.1 g of carbohydrates; 75.8 mg calcium; 185.3 mg of phosphorous; 9.5 mg of iron; 0.36 mg of thiamin; 1.09 mg of riboflavin and 3.10 mg of niacin !
Ant Brood Tacos
Ingredients:
2 tablespoons butter or peanut oil
1/2 pound ant larvae and pupae
3 serrano chilies, raw, finely chopped
1 tomato, finely chopped
Pepper and cumin to taste
Oregano to taste
1 handful cilantro, chopped
Taco shells, to serve
Heat butter or oil in a frying pan and fry the larvae or pupae. Add the chopped onions, chilies and tomato and season with salt. Sprinkle with ground pepper, cumin and oregano to taste. Serve in tacos and garnish with cilantro.
