Handbook of Hygiene Control in the Food Industry

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whilethe competingspeciesmaynot be affected.Thiswill typically favour the
speciesthat is adaptedto the changein temperatureand moisture. In addition,as
an insectinfestationand populationbecome establishedand of highnumberit
can becomesusceptible to parasitesand predators.A predator insectis one that
seizesand carriesoff and devours its victims. An insectthat livesattachedto or
withinits victimor hostis called a parasite.Parasitesdo not alwayskill their
hostand one well-known effectof a parasite on its hostis to produce sterility.
Bacterial and protozoanagentsof insects havebeenknownto destroyup to 90%
of a population's larvaestage.Thelargerand denser the populationof an
infestinginsect, the moresusceptible the populationis to damagevia decreasing
supplyof nutrients, changesto the environmentdue to metabolic waste products,
and the spread within the populationof bacterialand protozoanparasites.


26.5.4 Methodsof insectdetection
Thereare a number of methodsof detection at the disposal of the entomologist
and sanitarian: one of the most effective ways is thorough inspections.
Inspectionsneedto encompassthe facility where dry products are storedand
manufacturedalong withthe equipmentthat processes and packages the product
and the frequency of inspection needsto be withinthe life cycleof the target
insect(s). This can be accomplished by inspecting interiorsurfaces of the
processing equipment, especiallyin dead end areas or dead spots in the
pneumatic pipingusedto transportproducts. In addition, dustcontrolsystems
are to be inspectedat the samefrequencybecause this is an areathat will
definitely showsigns of activityif eitheringredientsor processingequipment
are infested.
An infestationof storedproductpestsmay be recognized not onlythroughthe
presenceof insects themselves,larvaeand adult,but also by the holes in the
packaging,webbingin the foodmaterial, insect feces,and odoursthat are by-
products of insectmetabolism.All of the insects mentionedabove,alongwith
manyotherinfestersof driedproducts not mentioned, createmillions of dollars
of damage in grainmillsand warehouse operations.It is also critical that
incoming raw materials are not bringinginsects into the plantand thesecan be
effectively inspected throughpropersiftingwithinspectionof siftingtailingsfor
adultsand larva.


26.6 Measures of control

The preventionand controlof infestationis the ultimateaim of the driedproduct
industry. The effectivecontrolof pestsis verycomplex and requires the use of
manytoolsand disciplines.Theprocessstartswithgoodhygienicdesignof
equipment and facilities, insect-freeingredients and packagingmaterials, high
levelof knowledgeof insectbehaviour and ecology,highlevel of inspection,
integrated sanitationprocedures and the use of proven pest control methodsand


Improvingthe control of insects in foodprocessing 417
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