Chemical pesticides are not consid-
ered to be a substitute for effective sanita-
tion. Rigid sanitary practices are more
effective and more economical than are
pesticides. Even with effective pesticides,
pests will return when unsanitary condi-
tions prevail.
To minimize possible contamination,
a food facility should store on the prem-
ises only pesticides essential to control
pests that present a problem to the estab-
lishment. Pesticide supplies should be
checked periodically to verify inventories
and to inspect product condition. The fol-
lowing storage precautions should be
observed:
- Pesticides should be stored in a dry
area and at a temperature that does not
exceed 35ºC. - The area where pesticides are stored
should be located away from food-han-
dling and food-storage areas, and
should be locked. These compounds
should be stored separately from other
hazardous materials, such as cleaning
compounds, petroleum products, and
other chemicals. - Pesticides should not be transferred
from their labeled package to any other
storage container. Storage of pesticides
in empty food containers can cause pes-
ticide poisoning. - Empty pesticide containers should be
placed in plastic receptacles marked for
disposal of hazardous wastes. Even
empty containers are a potential haz-
ard because residual toxic materials
may be present. Paper and cardboard
may be incinerated, but empty aerosol
cans should not be destroyed through
burning. Local regulatory requirements
related to restricted pesticides and gen-
eral use and disposal should be fol-
lowed.
Integrated pest management
Because of limitations of chemical pesti-
cides, integrated pest control programs based
on predicted ecological and economic conse-
quences have been developed. Most single
insect control methods have not been suc-
cessful, and insect resistance to pesticides
has become extensive. Pesticide concentra-
tion is a common concern, especially after
moisture removal steps in processing
(Petersen et al., 1996). Thus, a variety of
methods have been selected and integrated
into a control program for the target pest.
This program is called integrated pest man-
agement (IPM). Its major objective is to
control pests economically through environ-
mentally sound techniques, many of which
use biological control. The goals of IPM are
to use pesticides wisely and to seek alterna-
tives to commonly used pesticides.
IPM implies that pests are “managed” and
not necessarily eliminated. However, the ulti-
mate objective of pest management in food
processing is to prevent or eliminate pests.
Several food processing and preparation
firms have discovered the benefits of IPM
as a means for pest control, due to the
progress accomplished in the development
and implementation of these methods since
the early 1970s (Brunner, 1994). Economic,
social/psychological, and environmental
advantages may be attained through IPM.
Outlook for the acceptance of IPM methods
is encouraging and should continue to
improve over time with continued exposure.
The apparent benefits are realized through
lower costs, increased pest control, and
reduced pesticide usage by up to 60%
(Paschall et al., 1992). Pest control practices
are classified as inspection, housekeeping,
and physical, mechanical, and chemical
methods. The integrated use of these prac-
tices in a complementary manner is essential
for economical, effective, and safe pest