The correct and effective preparation of a control and monitoring plan for food insects is one of the most demanding services for the pest control professional which is why Pinnacle Pest Sacramento is seen as a credible pest management provider in its area. The basis of the entire process remains the possession of some notions relating to the biology and ecology of the various species, as well as a certain “familiarity” in their visual recognition. We have prepared some pages that are intended to help in remembering the characteristic elements of some of the most widespread and frequent species.
Food pest control/control services are based on a set of actions that must be implemented jointly to increase the probability of success:
Inspections;
- Setting up monitoring systems;
- Presentation of advice to prevent infestation;
- Application of insecticides and derivatizing agents;
- Verification of results;
- Drafting of punctual and summary reports.
- Go to the pages dedicated to the recognition of food insects.
- Fight and control of food infestation:
In order to manage this role, even the complex one, the service company will have to read up and work with trained personnel in relation to:
Life habits and behavior of the main parasitic species (see below);
The search methods (and tools that can be used) for verifying the presence of potential parasites (so-called MONITORING );
The main management aspects of an agro-food industry (processing shifts, conformation, and complexity of the plants, characteristics of the micro-climate inside the industry (temperature, relative humidity), methods of performing cleaning and regular routine and extraordinary maintenance programs
The prevention technicians must also understand with certainty:
If the cause of the infestation is internal to the company (therefore the parasites find inside the buildings good conditions for their development); If the infestation is occasional and is generated due to contamination from the external environment (the parasites have penetrated thanks to raw materials, packaging, personnel, unprotected openings, …). If the measures adopted by the food company are able to effectively prevent entry to pests (mosquito nets, double doors, air blades, drain siphons, sealing interstices and holes for the passage of service pipelines, etc.).
The exterminator without the collaboration of the food company management can hardly obtain appreciable results (for example it is of little use to apply an insecticide formulation, even if of excellent quality, on oily or dusty surfaces or covered by food processing residues).
ator must always keep in mind that his activity can cause serious damages, when:
The products used have altered the organoleptic qualities of foods or compromised their safety (in the case of contamination with toxic substances).
Failure to control the infestation has allowed pests to spread further causing contamination of food for sale and exposing the food industry to heavy customer complaints.
It presence of insects or rodents in food preparation sites can easily compromise the health of the food also due to the possibility that pests play the role of carriers of pathogenic microorganisms for humans.
