How to get rid of food moths in the kitchen recommended and not acceptable ways to fight the parasite

What about insects and other “pests”?

All animals have feelings and have a right to live free from unnecessary suffering—regardless of whether they are considered “pests” or “ugly.”

As with our dealings with our fellow humans, the determination of when lethal defense against insects and animals is acceptable must be judged on a case-by-case basis, taking into account the level of the threat and the alternatives that are available. As Albert Schweitzer once said “Each of us must live daily from judgment to judgment, deciding each case as it arises as wisely and mercifully as we can.”

We realize that aggressive methods of defense must sometimes be resorted to under dire circumstances, whether the attacker is a flea, a bear, or a knife-wielding mugger. But PETA encourages nonlethal methods of insect and rodent control whenever possible.

Fortunately, you can control most insects safely and naturally with products that you probably have in your kitchen cabinets right now.

Ants in your kitchen, bathroom, or basement? Pour a line of cream of tartar, red chili powder, paprika, or dried peppermint at the place where ants enter the house—they won’t cross it. You can also try washing countertops, cabinets, and floors with equal parts vinegar and water.

If cockroaches have moved in, place whole bay leaves in several locations around the infested rooms, including inside kitchen cabinets. Bay leaves smell like dirty socks to cockroaches! For a serious infestation, you may need to resort to an insect growth regulator, called Gentrol, which nips the cockroach reproductive cycle in the bud (cockroaches exposed to it produce sterile offspring).

Mosquitos have few friends when the weather heats up .Taking B-complex vitamins or eating brewer’s yeast daily (including taking it in tablet form) during the summer months will help keep you mosquito-bite-free. Oil of citronella and oil of pennyroyal mint are both effective repellents when diluted with vodka or vegetable oil and dabbed on the skin. Mosquitos also hate the smell of fresh basil, so consider placing a few basil plants around your house.

A humane and great-smelling alternative to mothballs is to place cedar chips around clothes or store sachets made out of dried lavender or equal parts dried rosemary and mint in drawers and closets. To repel flies, hang clusters of cloves in a room, or leave an orange skin out. Click here to view PETA’s factsheet on safely combatting fleas.

Are there spiders sharing your home? If you must evict them, carefully trap them in an inverted jar and release them outside. If you find predators such as ladybugs, snakes, and praying mantises in your yard or garden, the best policy is to let them stay—they’ll help eliminate other “pests.”

Whatever you do, don’t buy cruel glue traps to catch mice. Mice die slowly in these sticky contraptions, breaking tiny limbs in an effort to escape or suffocating to death when their faces become mired in the glue. See PETA’s factsheet on glue traps for more information. Visit PETAMall.com to order a humane box trap that can be used to release mice, unharmed, outdoors.

Don’t give insects or rodents a food supply; keep living areas clean. Be careful to sweep up crumbs, wash dishes immediately, store food in tightly sealed containers, and empty garbage frequently. Often this will be enough to make unwelcome guests move on in search of better accommodations. Prevent insects and mice from entering your home in the first place by filling holes and cracks in walls with white glue or caulk.

www.peta.org

Top pests in hotel and commercial kitchens

Pests are a public health and business risk. They can cause damage to buildings, fittings, furnishings and food products, transmit disease, cause unsightly marks and smells.

They affect customers in several ways, including causing illnesses, irritating bites, bad feeling, which can be expressed in many social media platforms and review sites, and loss of custom.

On this page you can find detailed information on these pests that affect hotels and commercial kitchens:

Pest infestations impart costs to businesses from:

  • treatment to eradicate pests;
  • replacement of contaminated stock or defaced items;
  • loss of reputation;
  • loss of business; and
  • potential litigation from the public and regulatory authorities.

Businesses providing products and services to the public are expected to give pest control a high priority. Hotels and restaurants have a responsibility for protecting public health by preventing contamination of food and transmission of pest-borne diseases inside their premises.

Food safety legislation (in the EU Regulation (EC) 852/2004) mandates that food handling businesses exclude pests and prevent food contamination by taking effective measures.

Rats and mice are attracted by food supplies and do not venture far from their shelter or nesting sites, so in a large facility will nest close to accessible food stores.

Rats and mice are capable of a rapid increase in population given an abundant food supply, due to the number of litters they are capable of producing and the time to maturity, shelter from predators and benign environmental conditions inside a building.

Hazards from rodents

The hazards from rats and mice include:

  • damage to buildings and fixtures; the most common problem with the brown rat is damage to electrical equipment, but they can also cause extensive damage to sewer systems by burrowing;
  • contamination along access routes with urine, droppings, and filth picked up from the environment;
  • damage to food containers and packaging;
  • eating the food in stores and packages;
  • contamination of food with droppings, urine, filth;
  • transmission of a large number of diseases, including Salmonellosis, Leptospirosis, Toxoplasmosis, Lyme disease, rat-bite fever;
  • rodents carry ectoparasites, including ticks, fleas, lice and mites and are therefore also vectors for the diseases that these carry.

Signs of rodents

Rats and mice leave distinctive signs that show which pest is present:

  • droppings, which have a different size and shape for each species;
  • sightings of live or dead animals;
  • noises: squeeks, gnawing sounds, scurrying sounds;
  • smudge marks along runs caused by their oily fur;
  • tracks in dust or powder put down to indicate their presence;
  • gnawing of building materials, wiring, food and packaging: the gnaw marks are different;
  • urine stains are left along trails by both rats and mice and can be detected using UV light;
  • urine pillars form where mice infest an area over a long period — and would show a serious failure in pest control.

Rodent control

Control of rodents involves the elimination of harbourage in and around buildings and preventing access to food, water and shelter. There may be many points of entry to a building, such as cracks, vents, pipes, cabling, drains, doorways, windows, screens, where measures can be taken to prevent access.

Any rodents present must be controlled using traps or poison according to acceptable practices and legislation, including food law, health and safety, environmental and wildlife laws.

Use of rodenticides

Rodenticides used must be registered products, placed in secure bait stations and restricted to areas where food is not handled. If stored on site they must also be stored in suitable conditions that prevent contamination from the poison in food products and the environment.

Expertise is needed to determine the type of bait used, where it should be placed and the frequency, the monitoring regime and the documentation, which is best done using an outside contractor. If done in-house, staff will need to be certified to handle the chemicals and carry out the rodent control activities.

There are specific requirements for documentation in food standards and legislation, such as maintaining maps of all bait stations, records of sightings, records of training of staff, and the monitoring regime, therefore it is important to have trained personnel responsible for this.

The Campaign for Responsible Rodenticide Use (CRRU) promotes the safe use of rodenticides to ensure they are used correctly and in ways that minimise exposure of wildlife and other non target animals. It promotes safe and responsible use through a seven-point Code of Practice:

  • always have a planned approach;
  • always record quantity of bait used and where it is placed;
  • always use enough baiting points;
  • always collect and dispose of rodent bodies;
  • never leave bait exposed to non-target animals and birds;
  • never fail to inspect bait regularly;
  • never leave bait down at the end of the treatment.

Rentokil’s technicians are trained in the safest and most effective use of second generation anticoagulant rodenticides (SGARs) that meet the strict requirements of the CRRU stewardship scheme. In the UK our technicians are British Pest Control Association (BPCA) certified.

As a professional organisation we ensure our front line staff are fully aware of the risks professional products can pose to wildlife and apply this knowledge to reduce any risks to non-target species.

www.rentokil.com

The larva of the gadfly in man is a parasitic phenomenon that causes significant disruption of the body. The most common effects: suppuration, necrosis of tissues, inflammation of the skin, disruption of the life support system, intoxication.

What does the gadfly and its larvae look like?

Gadflies live in almost every corner of the planet, total number of more than 150 species of insects. There are 60 varieties registered in our country. Usually the gadflies lay their larvae in the body of animals, less often they fall under the human skin. Dermatobia Hominis – the “human gadfly” lives in the tropics (Mexico, South America, Argentina). In the temperate climate of Russia, Ukraine and the countries of the former USSR, the insect was not noticed.

An adult is a special kind of flies up to 20 mm in size. Dermatobia Hominis looks like a small bumblebee: a shaggy body and a bright orange color. The gadfly has a rather large head with pronounced large eyes, a blue abdomen, and transparent small wings.

Insects living in our latitudes usually have a calmer color: dark brown or charcoal black, gray-blue. They prefer cattle as a host, but it happens that when a bite is infected and a person.

The adult does not feed, the reserve of nutrients, obtained even in the stage of development of the larva, is sufficient for the entire life cycle.

The larva after birth is very small. During the period of the phase it grows several times, reaching 2 cm. Its body has an elongated drop-shaped shape. Special hair-hooks allow it to gain a foothold on the skin of animals or humans.

One adult female can reproduce up to 650 eggs, but only 20% are viable.

A variety of dangerous gadfly, inhabiting the southern countries.

How does the larva of the gadfly get into the human body?

The larva of the gadfly can enter the human body in several ways:

  1. The female lays eggs on the abdomen of blood-sucking insects (mosquitoes, mites). When a person bites by insect intermediaries, eggs fall on the human body. Warming, they burst and from them appear larvae that fall under the skin. The introduction of parasites is almost insignificant.
  2. When a person bites a person directly by the female, the larvae enter the wound, after which the parasite develops in the person.
  3. Hypodermatosis is a disease associated with these parasites. In this case, the larva enters the tactile path from cattle. It is the countryside and farms in our latitudes that can be considered a potential source of infection. Parasites fall under the skin, while they can move along the body, leaving the characteristic tracks-paths. Larvae usually penetrate the body in areas where a more delicate skin, for example, on the head, arms and legs, abdomen, neck, can rarely concentrate on the lips, in the eye.
  4. Eggs and larvae can get into internal organs. This occurs when eating meat contaminated with vegetables meat of animals. The gastric parasite is much more dangerous than the hypodermic larva of the gadfly, as its parasitization can lead to serious disruption of the body.

There may be more complex forms when the larvae are somewhat in different areas of the human body.

Stages of development of the larva

The stage of the larva in the gadfly usually lasts 6-10 weeks. After entering the host’s body, the parasite begins to consume blood, extracting useful substances. In a few weeks, it increases in size by a factor of tens, and the matured larva reaches 2 cm.

In the photo – a small larva of the gadfly, extracted from the human body.

Having typed at the owner a necessary stock of nutrients, the parasite breaks through the skin and crawls out. After this comes a new stage in the development of the gadfly – the pupa. In this phase, the insect arrives for 2-4 weeks, after which it turns into an adult whose life cycle is 20 days, the main task of the fly is reproduction.

Can I get infected with the larva of the gadfly in Russia?

On the territory of the Russian Federation there are no dangerous insects of this family. However, there are cases of infection by common larvae. This happens in close contact with animals – cows and horses.

Symptoms of the appearance of the larva of the gadfly in man

Parasites penetrate into any part of the body, their introduction at the initial stage is not at all noticeable. After 1-2 weeks the site penetrates, swells, looks like a mosquito bite.

After another couple of weeks, the skin becomes blue, there is swelling with suppuration in the center, like an eel rod. The abscess bursts and the open wound allows the parasite to open access to the air.

The general state of health of a person infected with botfly larvae worsens: nausea and dizziness, weakness, fever, burning sensation in the area of ​​the lesion.

If the larva is in the eye, then there are tear marks, redness, an increase in eye pressure, and less frequently bleeding.

Less often there is a developmental focus in the nasal cavity, which is indicated by painful sensations, headaches, swelling.

Diagnostics

Diagnosis is a clinical and visual examination. A special blood test shows the number of antibodies, and a dermatologist examines the abscess with a dermatologist confirming or refuting the presence of a parasite.

What harm does the larvae of the gadfly cause to a person?

Undoubtedly, larvae of the gadfly cause serious damage to the human body. The degree of influence directly depends on the location of the parasites. Skin larvae disrupt general health, work of organs, poison the body with products of vital activity.

The most dangerous cavitary parasites, concentrating in the internal organs: the stomach, intestines, ENT organs.

Full blindness threatens the larva of the gadfly, laid in the eye of a man.

How and what to treat?

Contact can lead to infection. Dermotobiasis is an infectious disease caused by the activity of larvae.

Treatment is prescribed by a parasitologist or infectious disease specialist. Typically, this appointment antiparasitic drugs with antibiotics.

How to remove the larva of the gadfly from under the skin?

The larva can be removed in two ways:

The main task of any method is the safe extraction of a foreign body. The removal operation is performed under sterile conditions. The affected area is treated with an antiseptic (iodine, potassium permanganate). A drop of sterile oil will help to block air access to the larva. She, being in unfavorable conditions, starts to get out of her body on her own. The parasite is pulled with tweezers or a special clamp.

The larva emerges from under the skin in the leg.

After extraction, the wound is treated, and then dressed with a sterile cloth.

The operation should be carried out by a specialist, since with an independent extraction under the skin, parts of the parasite can remain, which causes inflammation and suppuration of the wound.

The safest extraction is to allow the larva to leave the host’s body on its own. To do this, use ointments, cream and oils to remove parasites.

Extracted larva and skin lesions.

The course of drug treatment will provoke the release of a foreign object, affecting it through its source of nutrition – blood. Such preparations contain toxic substances to the parasite organism.

How to protect yourself from the larva of the gadfly?

To avoid infection with the larva of the gadfly, you must follow simple rules:

  • On a trip to southern countries, inhabited by insects dangerous to humans, it is necessary to take special insecticides that repel flies (sprays, ointments, creams).
  • Protective clothing and mosquito nets will help avoid contact with the fly.
  • Avoid contact with insects in nature and other places of accumulation of gadflies, for example, on a farm, in a village.

The larva of the gadfly can bring a lot of health problems, if the doctor does not contact the doctor in time. It is important to know that with the first symptoms you need an examination and a doctor’s consultation. Independent actions in this case are unacceptable.

en.bestinsectkiller.com

Pests in food processing

Pest control is an essential part of Good Manufacturing Practice in food processing from a hygiene, economic and regulatory viewpoint.

Pests can carry a wide range of diseases causing organisms, including bacteria, viruses, protozoa and helminths that can cause harm to consumers and staff of businesses processing and handling food. They can also cause physical contamination of ingredients and processed products from, for example, droppings, shed fur and feathers, body parts, nesting material and damaged packaging.

Pests and Legislation

Legislation worldwide requires pests to be excluded from food processing plants and the prevention of food contamination by pests, by taking effective measures to maintain hygiene and keeping adequate documentation, following the recommendations of the Codex Alimentarius. This includes applying current good manufacturing practices and the use of systems such as HACCP (HARPC in the US) to:

  • identify points at each stage in the operations that are critical to the safety of food, including in the supply chain;
  • implement effective control procedures;
  • monitor control procedures to ensure their continuing effectiveness; and
  • review control procedures periodically, and when changes are made to operations.

Financial threat

Not taking adequate measures to prevent and control pests can lead to substantial financial costs to the business from stock and product loss, product recall, loss of reputation and legal action that could ultimately cause the closure of the business.

Threat from the supply chain

Pests can be brought into the food processing facility through the supply chain, in the ingredients or packaging, and the facility itself will attract pests through food odours and lighting. The buildings provide shelter, warmth, food, water and safety from predators, which are ideal conditions for proliferation unless appropriate action is taken.

The role of Integrated Pest Management

Control of pests in food processing requires the implementation of an Integrated Pest Management program. This has three basic steps: inspection, identification and treatment but is a complex process that requires specialist expertise to implement to achieve accredited food standards and comply with legislation.

Top pest concerns for food processors

The range of pests found in food processing plants will vary according to climate, geography and food ingredients processed, but the most common ones are beetles, moths, rodents, cockroaches, and flies.

Stored product insects

Stored product insects (SPIs) is a generic term that covers beetles, weevils, moths and mites (which are actually arachnids) infesting food in storage anywhere in the food chain from the farm to the kitchen.

A Rentokil commissioned survey of 1,000 companies in five countries found that they were the pest category that caused the most economic losses to food processing companies:

  • 60% reported annual revenue losses of 1-9%;
  • 73% reported feeling highly or moderately concerned about income loss

Stored product pests are most likely to be in a food ingredient on delivery to a processing factory or a processed food product when stored for a long time.

  • Most dried food products are susceptible to pests, including cereal products, seeds, nuts, dried fruit, spices, powdered milk, tea and preserved meats.
  • All stages of the pest can be present simultaneously, eg egg, larva, pupa, adult.

In packaging

They can also enter packaging made of paper, cardboard, plastic, cellophane and foil. The entrance holes of some insect are smaller than can be seen by the human eye, so there may be no visible damage to packaging containing pests.

Insects and mites may only consume a small quantity of food but can contaminate large quantities through physical damage, faeces, cocoons, etc and the introduction of microorganisms that cause further degradation, making food unfit or unacceptable for human consumption.

The pest activity in raw product ingredients can also change their physical and chemical properties, causing them to cake during processing which can halt production lines and damage machinery.

The cost of stored product insects

The Rentokil research found high percentages of companies affected by direct costs and delays caused by SPIs:

  • raw material contamination leading to replacement cost (37%);
  • raw ingredient contamination leading to replacement cost (45%);
  • finished goods damage leading to replacement costs (38%);
  • product delays and additional treatment (30%);
  • fines or closure (10%).

Signs of stored product pests include:

  • damage to stored products, such as small holes in nuts or grain;
  • live or dead insects (small beetles and moths), larvae, pupae or silken webbing on food storage bins;
  • infestation, holes, larvae or webbing on the outside of packets or bags;
  • larvae, pupae or silken webbing in food harbourages in cracks and crevices around shelves or on machinery;
  • larvae, pupae or silken webbing in food spillages;
  • larvae, pupae or silken webbing on beams and window sills;
  • pests caught in insects traps.

Common stored product pests and the foods they infest are:

  • Indian meal moth: nuts, dried fruit and grain.
  • Mill moth: flour.
  • Tropical warehouse moth: stored cereal, nuts, dried fruit, oil seeds and oil cakes.
  • Warehouse moth: cocoa beans, chocolate confectionery, dried fruit and nuts.
  • There is a very large number of species of beetle and weevil that feed on dried foods such as: cereals/grains, flour, seeds, nuts, pulses, dried fruit, chocolate, spices and processed products including pasta.
  • Cheese mite: cheese, nuts, dried eggs, fruit, flour, tobacco.
  • Flour or grain mites: cereals, dried vegetable materials, cheese, corn and dried fruits.

Stored product pest control

These pests are controlled by using standard quality control measures throughout the supply chain, for managing suppliers, logistics companies, incoming shipments, storage of raw materials, processing, packaging and storage of final product.

The ship rat, which used to be more common, is generally confined to some port areas.

Rats and mice are attracted by food supplies and do not venture far from their shelter or nesting sites, so in a large facility will nest close to accessible food stores.

Rats and mice are capable of a rapid increase in population given an abundant food supply, due to the number of litters they are capable of producing and the time to maturity, shelter from predators and benign environmental conditions inside a building.

Hazards to food processing

The hazards to food processing facilities from rats and mice include:

  • damage to buildings and fixtures; the brown rat can also cause extensive damage to sewer systems. Rats are the most destructive pest, according to the Rentokil survey, with damage to electrical equipment the most common problem;
  • damage to machinery leading to production downtime — 20% of companies surveyed had suffered from this;
  • contamination along access routes with urine, droppings, and filth picked up from the environment;
  • damage to food containers and packaging;
  • eating the food in stores and packages;
  • contamination of food with droppings, urine, filth;
  • transmission of a large number of diseases, including Salmonellosis, Leptospirosis, Toxoplasmosis, Lyme disease, rat-bite fever;
  • rodents carry ectoparasites, including ticks, fleas, lice and mites and are therefore also vectors for the diseases that these carry;
  • rodents are reservoirs for some mosquito-borne diseases.

Signs of rodents

Rats and mice have distinct but different signatures that show which pest is present:

  • droppings, which have a distinctive size and shape for each species;
  • sightings of live or dead animals;
  • noises: squeaks, gnawing sounds, scurrying sounds;
  • smudge marks along runs caused by their oily fur;
  • tracks in dust or powder used for the purpose;
  • gnawing of building materials, wiring, food and packaging: the gnaw marks are distinctive;
  • urine stains are left by both rats and mice and can be detected using UV light;
  • urine pillars form where mice infest an area over a long period — and would show a serious failure in pest control.

Rodent control

Control of rodents involves the elimination of harbourage in and around buildings and preventing access to food, water and shelter. There may be many points of entry to a building, such as cracks, vents, pipes, cabling, drains, doorways, windows, screens, where measures can be taken to prevent access. Any rodents present must be controlled using traps or poison according to acceptable practices and legislation related to food processing.

Use of rodenticides

Rodenticides used in food processing facilities must be approved products, placed in secure bait stations and restricted to areas where food is not processed.

If stored on site they must also be stored in suitable conditions that prevent contamination from the poison in food products and the environment.

Expertise is needed to determine the type of bait used, where it should be placed and the frequency, the monitoring regime and the documentation, which is best done using an outside contractor. If done in-house, staff will need to be certified to handle the chemicals and carry out the rodent control activities.

There are specific requirements for documentation in food standards and legislation, such as maintaining maps of all bait stations, records of sightings, records of training of staff, the monitoring regime, therefore it is important to have trained personnel responsible for this.

Cockroaches

They cause particular problems for food processing because of their size (giving them the ability to hide in small places), their varied diet, rapid reproduction and the diseases they can carry.

Common cockroaches

There are over 3,000 species of cockroach, but just three species are commonly found in food processing plants:

German Cockroach (Blatella germanica): the adult is about 12-15mm long and light brown. It prefers wet, humid conditions and can infest production areas and equipment, food storage areas, vehicles, offices and administrative areas, kitchens and bathrooms.

American cockroach (Periplaneta americana): the largest cockroach that may infest facilities, adults are 35-40mm long and reddish brown. It requires warm, humid environments to survive. They are found in drains, sewers, basements, storage rooms and waste storage areas.

Oriental cockroach (Blatta orientalis): the adult is 20-25mm long, intermediate between the other two and has a dark brown or black body. It prefers cooler, dark and damp places to shelter, such as basements and drains, and can be found in storage rooms and waste storage areas.

Cockroaches are primarily nocturnal, sheltering in the daytime and coming out at night to find food and other sites for shelter.

The challenge with cockroaches is that they shelter in places, which are hard to reach using normal cleaning and sanitation methods.

They like dark places such as cracks, crevices, drains, sewers, inside equipment and machinery and hidden spaces that provide the right temperature and humidity.

Risks from cockroaches

  • Diseases and allergens: cockroaches can carry a large number of disease-causing bacteria, including Salmonella, Staphylococcus, Listeria, E. coli, and also fungi, viruses and parasitic worms;
  • they feed on decaying matter, mould, faecal matter in sewers, from rodents and birds, and animal carcasses, which can then be transmitted into the food production environment on their bodies or from excreta;
  • they defecate along their pathways;
  • they frequently expel saliva on surfaces to ‘taste’ their environment;
  • droppings and bodily secretions stain and leave a foul odour that can permeate infestation areas, food and packaging;
  • cast skins and egg cases contaminate products and packaging;
  • droppings and shed skins contain allergens, and heavy cockroach populations can trigger asthma attacks.

Cockroach prevention

Good sanitation practices in the food facility will help prevent infestations and pick up the presence of cockroaches:

Cockroaches can feed on small residues of food left from spills or in preparation areas, so good cleaning practices which eliminate the residues quickly will deny them a food supply;

Store food in cockroach-proof containers: they eat cardboard so this should not be used for storage;

Maintain drains in good condition to prevent accumulation of food debris and means of access and shelter;

Removal of waste from food production areas, garbage container design that denies access to all pests, positioning of garbage containers away from the food storage and processing areas, emptying and cleaning frequently, all reduce risk of infestation;

Good building design can reduce the risk of access eg through spaces around pipe and cable ways, vents, screens, windows, doorways, sewers; and harbourage in small spaces such as junction boxes.

A good inspection regime for equipment, buildings and shipments will pick up infestations and identify risks quickly.

Cockroach control

A number of treatments are available for control of cockroaches, including sprays, aerosols, dusts and bait. In a food processing facility the insecticides used must be permitted for use by the relevant authority and will require competent, trained personnel to apply them.

Rentokil uses chemical-free control methods suitable for sensitive business environments and Insect Monitor Units to detect signs of activity.

The impact of a fly infestation on a business is not just a loss of income.

A number of fly species are attracted to the odours present around food processing plants, including fruit flies, drain flies and filth flies, including house flies.

  • For pest control it is important to identify which species is present as each has different attractants and breeding habits.

Different fly species are attracted to different food products, including fermenting sugars, oils and fats, carbohydrates, and decaying proteins and vegetable matter.

Drain flies

Drain flies are attracted to rotting food, sewage and other organic waste material. They lay eggs in organic waste that can build up in drains or polluted shallow water.

They can breed in the gelatinous bacterial films — biofilms — that form on surfaces in drains, septic tanks, compost, etc, and are resistant to cleaning and pest-control chemicals.

Their ideal environment can be prevalent in food processing facilities where food particles are washed into the drains during regular cleaning activities.

Fruit flies

Fruit flies are attracted to fermenting sugary liquids, in which they can feed and breed in very small amounts. The liquid can accumulate in:

  • garbage containers;
  • over-ripe fruit, and some vegetables;
  • old drink bottles;
  • in drains;
  • in spills;
  • in cracks in wet floors.

Risk from flies

In warm conditions with suitable ‘substrate’ to breed in flies have a short lifecycle and can multiply rapidly.

Food processing facilities can provide an attractive array of suitable substrates for flies, if hygienic practices are not adequate.

Carriers of over 100 pathogens

Filth flies, including house flies, drain flies and flesh flies are known to be able to carry over 100 pathogens that can cause disease in humans, including Salmonella, cholera, Shigella, Campylobacter, E. coli, Cryptosporidium, parasitic worms and fungi.

They feed on faecal matter, garbage, rotting materials as well as stored and processed foods in food processing plants.

They will regularly move between the contaminated food sources and clean areas, carrying contaminated filth on their bodies as well as microorganisms internally.

Many types of fly have hair like structures on their bodies, hairs and sticky pads on their feet and deeply channelled mouth parts that can pick up contaminated material as they feed.

Also flies such as house flies regurgitate digestive juices and defecate while feeding and resting, contaminating foods and surfaces with microorganisms that can cause disease or decay.

Fruit flies are not generally considered to be as great a health risk as other flies because they are not thought of as filth feeders. However, they do need a protein supply to produce eggs and this can be animal faeces.

Several studies have found that fruit flies can transmit faecal material to fruit, where they lay their eggs by puncturing the skin, and can transmit E. coli. (Sela, S et al. Mediterranean Fruit Fly as a Potential Vector of Bacterial Pathogens. Appl Environ Microbiol. 2005 Jul; 71(7): 4052–4056. doi: 10.1128/AEM.71.7.4052-4056.2005).

Therefore fruit flies need to be regarded both as potential vectors of spoilage microorganisms and disease.

Controlling flies

The application of standard hygiene practices are particularly important for controlling flies to reduce the attractive odours, feeding material and breeding sites.

  • supplies are not brought in or stored in a rotting state;
  • production areas and equipment are cleaned and inspected regularly, including in cracks, crevices and hidden spaces where even traces of food and liquid can accumulate;
  • garbage is disposed of regularly — at least twice a week in hotter climates;
  • garbage containers are cleaned, not overflowing and can shut properly;
  • all equipment used to handle garbage is cleaned regularly;
  • there is sufficient storage volume for the waste produced;
  • the areas where garbage is stored are kept clean and well maintained;
  • supply areas and vehicles where spills can accumulate and decay are kept clean;
  • the same hygienic practices are applied to canteen and kitchen areas;
  • drains are kept free of accumulating organic matter and cleaned with cleaner for biofilms; microbial drain cleaners are also available to digest organic matter so it can be washed away.

Exclusion is dependent on the design and maintenance of the facility, including:

  • use of screens on windows and vents, maintained in good condition;
  • appropriate door design for the purpose eg automatic doors, air curtains, roll-up doors; vinyl strip doors;
  • doors are kept shut when not in use;
  • the building is maintained to prevent gaps appearing in any part of the building fabric that would allow insects to enter;
  • UV light traps and pheromone traps can be used to trap flies to help prevent build-up of breeding populations.

Elimination

As a last resort pesticide is applied using approved products applied by trained personnel following accepted practice.

www.rentokil-pestcontrolindia.com

Share:
No Comments

Leave a Reply

Your e-mail will not be published. All fields are required.

×
Recommend