mation. Females live 5 to 6 months and can
produce one egg case per month for an
approximate production of 80 cockroaches.
This species prefers a habitat similar to the
American cockroach. In food plants, they
normally inhabit below ground storage areas
or those areas with a moist environment.
Detection
Cockroaches may be found in any location
where food is being processed, stored, pre-
pared, or served. These insects tend to hide
and lay eggs in dark, warm, difficult-to-clean
areas. Their favorite harborages are small
spaces in and between equipment and
shelves, and under shelf liners. When cock-
roaches need food that is not in these areas
or when they are forced out by other cock-
roaches, they come out into the light.
One of the easiest methods of checking
for cockroach infestation is to enter a dark-
ened production or storage area and turn on
the lights. Also, a strong, oily odor that
arises from a substance given off by certain
glands of this insect can indicate the pres-
ence of cockroaches. Cockroaches deposit
their feces almost everywhere they have vis-
ited. These droppings are small, black or
brown, and almost spherical.
Control
Control of this pest in food establish-
ments should be a continuous operation
through effective sanitation and use of
chemicals. The most important form of con-
trol is effective sanitation. These pests
require food, water, and a sheltered hiding
place. Exterior lighting, including parking
lot lights, should consist of sodium-vapor
bulbs yellow lights) that attract fewer insects
than the standard incandescent-type
(Eicher, 2004). Because these insects will eat
almost anything, elimination of debris and
maintenance of a tidy operation, including
welfare facilities, through an ongoing sanita-
tion program is the foundation for cock-
roach control. Integrated pest management
(to be discussed later) is more effective than
insecticides (DeSorbo, 2004).
Infestation is reduced through filling
cracks in floors and walls with caulking or
other sealants. It is especially important to
seal spaces where large pieces of equipment
are improperly fitted to their bases or to the
floor. These spaces provide an ideal habitat
for these pests. Airflow in a facility should be
positive to reduce insect entry. Eicher (2004)
suggests a rule of thumb for protection
against insect entry is the elimination of
cracks that permit the sight of light. Infesta-
tion is reduced by deprivation of easy access
via other sources. These hitchhikers can
enter food establishments as cockroaches or
as eggs in boxes, bags, raw foodstuffs, or
other supplies. Incoming materials should be
thoroughly examined and any insects or eggs
removed. Cartons and boxes should be
removed from the premises as soon as the
supplies have been unpacked.
Use of chemical control should follow
sanitary practices. Chemical control can be
handled through a pest control operator, but
integrated chemical control and sanitary
practices can be more effective and more
economical. Because insects such as cock-
roaches become inactive at approximately
5ºC, refrigerated storage and refrigeration of
other areas will reduce infestation. Cock-
roach control is usually based on the use of
baits and bait stations, fungi, and possible
nematodes.
Diazinon offers potential for the control
of cockroaches. Amidinohydrozone (Durs-
ban) has been developed and sold as a bait,
and can be effective against cockroaches that
resist other poisonous compounds, but the
use of this insecticide indoors is not accept-
able. A residual insecticide such as diazi-
non sprayed in hiding places is considered
effective if these pests have not developed aPest Control 237