Pest Control.pdf

PEST CONTROL Hansel Yılmaz Melik Yetgin Contents 01 Introduction To Pest Control 02 Pest Types And Contamination 03 Preventative Measures 04 Chemicals 05 Case Examples  What Are Pests? A destructive insect or other living organism that attacks crops, food, livestock,...

PEST CONTROL Hansel Yılmaz Melik Yetgin Contents 01 Introduction To Pest Control 02 Pest Types And Contamination 03 Preventative Measures 04 Chemicals 05 Case Examples  What Are Pests? A destructive insect or other living organism that attacks crops, food, livestock, etc. Pest Types 01 Insects 02 Rodents 03 Birds 04 Wildlife Animals 05 Microorganisms Insects -Flies, cockroaches, ants, beetles, and moths They can contaminate food products with their bodies, feces, saliva, larvas, and they may also serve as vectors for disease-causing microorganisms Rodents -Rats and mice Can cause extensive damage to food packaging and storage containers, contaminate food with their droppings and urine, and spread diseases such as salmonellosis and leptospirosis Birds -Pigeons and sparrows Droppings, feathers, and debris, and they may also introduce pests like mites and lice into food facilities Wildlife Animals -Larger animals like raccoons, squirrels, and possums Gaining access to food storage areas and contaminating food products with their feces, urine, and hair Microorganisms -Bacterias, viruses and parasitic nematodes -Bacterias cause wilting, leaf lesions, and overall decline in plant health -Viruses stunted growth, yellowing, mottling, and deformities -Microscopic roundworms that can feed on plant roots, leading to stunted growth, wilting, and reduced nutrient uptake, significant damage Contamination Direct Contact Fecal Droppings and Urine Nesting Materials Physical Damage Transportation Direct Contact -Rodents or insects walking or crawling on food products. -Birds roosting or defecating near food storage areas. -Insects laying eggs on or inside food items. Fecal Droppings and Urine -Rodent droppings found near food storage or processing areas. -Bird droppings on outdoor storage containers or equipment. -Insect frass (excrement) in stored food products. Nesting Materials -Rodent nests made of shredded paper or fabric in storage areas. -Bird nests constructed in rafters or ventilation systems of food facilities. -Insect nests built from materials like soil or webbing near food sources. Physical Damage -Rodents gnawing on packaging materials or electrical wiring. -Insects chewing through bags or containers to access stored food. -Birds pecking at exterior surfaces or roofing materials, compromising their integrity. Transportation -Insects carrying microbial pathogens on their bodies from contaminated areas to food preparation surfaces. -Rodents transporting food particles and pathogens in their fur as they move through storage areas. -Birds carrying food items or contaminants in their beaks or claws as they fly between locations.  Preventative Measures Regular Integrated Pest Sanitation Pest Exclusion Inspections and Management Practices Monitoring (IPM): Maintaining cleanliness Preventing pests from Conducting regular entering food facilities is IPM is a holistic and hygiene in food inspections and crucial for minimizing approach to pest facilities is essential for monitoring for signs of control that combines preventing pest the risk of pest activity is essential multiple strategies to infestations and contamination. for early detection and intervention along with prevent and manage minimizing the risk of employee training and pest infestations contamination awareness effectively. Saniation Practices -Regularly cleaning and sanitizing food preparation areas, equipment, and utensils. -Properly storing food products in sealed containers and off the floor to prevent access by pests. -Removing food debris, spills, and standing water promptly to eliminate potential food sources for pests. -Implementing good waste management practices, including proper disposal of food waste and garbage. Pest Exclusion -Sealing cracks, gaps, and entry points in walls, floors, doors, and windows to prevent pest entry. -Installing screens on doors and windows to prevent flying insects from entering. -Using air curtains or door sweeps to create barriers against pests. -Implementing proper landscaping practices to discourage pests from nesting or harboring near the facility. Regular Inspections and Monitoring -Inspecting incoming shipments of raw materials and supplies for signs of pests or pest damage. -Setting up traps, bait stations, and monitoring devices to detect and monitor pest activity. -Conducting routine inspections of food storage areas, processing equipment, and facility premises for signs of pests or pest entry points. -Providing training on proper sanitation procedures, hygiene practices, and pest identification.  Integrated Pest Management (IPM) -Using non-chemical methods such as sanitation, exclusion, and trapping whenever possible. -Employing targeted chemical treatments only when necessary and in accordance with regulations. -Monitoring pest populations regularly to assess effectiveness and adjust control measures as needed.  Chemicals Used In Pest Control Insecticides Rodenticides Fumigants Sanitizers Designed to target and eliminate Chemicals specifically designed Fumigants are gaseous General sanitizers and insects such as ants, to prevent rodents, such as mice chemicals used to eliminate disinfectants that are cockroaches, flies, and stored and rats. They are often sold in pests in enclosed spaces often used to maintain product pests like beetles and bait form, mixed with food items cleanliness and hygiene moths. that are attractive to rodents, in food production facilities  Insecticides Pyrethrins: Synthetically derived from natural compounds found in chrysanthemum flowers. They are widely used to control a broad spectrum of insects, including ants, cockroaches, flies, and mosquitoes. Low toxicity. They disrupt the nervous system of insects, leading to paralysis and death. Orthophosphates: Strong neurotoxins that causes paralysis and death. The most toxic of all pesticides for humans Carbamates: Carbamate insecticides work by inhibiting the activity of Acetylcholinesterase (AChE) an essential enzyme for nerve function in insects. Less toxic then orthophosphates Figure 1. Chart showing U.S. insecticide use in 2001 in millions of acres.  Rodenticides Anticoagulants: The most widely used type of rodenticides. They work by interfering with the blood clotting process in rodents, leading to internal bleeding and eventual death. Some examples are: Bromadiolone, chlorophacinone, and difethialone.They are highly toxic. Non-Anticoagulant Rodenticides: Non-anticoagulant rodenticides work by different mechanisms. They may act as acute toxins affecting the nervous system or metabolic inhibitors. Some examples are: bromethalin, zinc phosphide, and cholecalciferol  Fumigants Phosphine Gas (PH3): One of the most widely used fumigants for controlling a variety of pests, It is highly effective against pests at all life stages and has the advantage of being able to penetrate deeply into materials, making it suitable for fumigating commodities in storage facilities, shipping containers, and processing plants. Methyl Bromide(CH3BR): It was once widely used as a fumigant for controlling pests in agricultural and structural settings due to its broad spectrum of activity and fast action. However, its use has been restricted or phased out in many countries due to its ozone-depleting properties Some other examples are: Sulfuryl Fluoride and Ethylene Oxide Fumigants are poisonous to warm-blooded animals, including humans; they should be applied only by trained persons using proper equipment.  Sanitizers Alcohol-based sanitizers: The most commonly used alcohols in food sanitizers are ethanol and isopropyl. These sanitizers are highly effective against pathogens, including viruses and bacteria. However, alcohol-based sanitizers are not always suitable for all surfaces and applications because they are flammable Quaternary Ammonium Compounds (Quats): Quats, are a type of disinfectant commonly used in food processing facilities due to their broad spectrum of antimicrobial activity. Oftenly used for sanitizing surfaces, equipment, and utensils. Chlorine-based sanitizers: Widely used in the food industry for their strong disinfecting properties. Chlorine is a powerful oxidizing agent. Sodium hypochlorite (household bleach), calcium hypochlorite and chlorine dioxide are examples of common chlorine-based sanitizers. Iodine-Based Sanitizers: Iodophors are complexes of iodine and solubilizing agents or denaturants that work by helping iodine release when it is diluted in water. Because of their effectiveness and low level of toxicity, they are commonly used within the food service industry.  Sanitizers Hydrogen Peroxide: It is another oxidizing agent that is effective against a wide range of microorganisms. This widely available product can be used to sanitize most surfaces and equipment and to wash fruits and vegetables. Peroxyacetic acid: PAA is an effective oxidizing agent against various potential pathogens, including most forms of bacteria. This agent is applied to a wide range of services and is even safe for use on certain types of produce. The decomposition of PAA in water and acetic acid makes it an environmentally friendly option.  CASE EXAMPLES Brown Skunk Bug Rat infestation in bakery Cockroach infestation Outbreak In Ordu in Knowsley, England in Singapore  References Alsco. (n.d.). Top 6 FDA-approved sanitizers for food service. Retrieved from https://alsco.com/resources/top-6-fda-approved- sanitizers-for-food-service/ Channel NewsAsia. “Food Manufacturer Ever Dragon Foodstuff Fined for Pest Infestation.” Channel NewsAsia, 10 Apr. 2017, www.channelnewsasia.com/singapore/food-manufacturer-ever-dragon-foodstuff-fined-pest-infestation-3729671. Food Manufacture. (2024, February 19). Former food factory owners fined, banned for rat infestation. Food Manufacture. https://www.foodmanufacture.co.uk/Article/2024/02/19/Former-food-factory-owners-fined-banned-for-rat-infestation National Pesticide Information Center. (n.d.). Rodenticides. Oregon State University. Retrieved from http://npic.orst.edu/factsheets/rodenticides.html Rosenberg, U., & Bögl, W. (1987). Microwave pasteurization, sterilization, blanching, and pest control in the food industry. Food Technology (USA). https://agris.fao.org/agris-search/search.do?recordID=US883251188 Trematerra, P., & Fleurât-Lessard, F. (2015). Food industry practices affecting pest management. Stewart Postharvest Review, 11(1), 1–7. https://doi.org/10.2212/spr.2015.1.2 U.S. Environmental Protection Agency. (n.d.). Insecticides. CADDIS - Characterization and Assessment of Diatom Communities in Wadeable Streams. Retrieved from https://www.epa.gov/caddis/insecticides THANK YOU