Integrated Pest Management for Food industry

1. Integrated pest
management
Presented by:
S. Sakeena
Gilani
Mphil
Microbiology

2. Pests?????
A pest is any organism that spreads
disease, causes destruction or is
otherwise a nuisance.
Some examples of pests are
Mosquitoes
Flies
Cockroache
s
Birds
Rodents
Ants

3. Presence Of Pests-
Unacceptable
The risks posed by pests include:
 The spread of disease – pathogens are
transferred from the gut or external surface
of the pest
 Damage to property
 Contamination of work surfaces and
foodstuffs
 Adverse public opinion and loss of
reputation
 Prosecution and closure
 Poor staff relations

4. Pest Management Is A
Challenge.
The conducive conditions that allow pest
infestations to thrive in a food processing
facility are:
 the abundance of Food
 ideal moisture
 temperature conditions
 extended business hours
 various harborage sites

5. Focus of Integrated Pest
Management
“To identify, prevent, and eliminate
conditions that could promote or
sustain a pest population with a food
manufacturing, storage, or
transportation operation.”

6. IPM Goals For The Food
Industry
 To prevent insects from entering the
facility
 To keep insect populations from
increasing or becoming established in
the production stream
 To suppress insects where prevention
has been unsuccessful
 To monitor the environment for
evaluating the effectiveness of the
prevention program

7. Steps in the Implementation of
IPM
 Inspection
 Planning Preventive Strategies
 Identification
 Analysis
 Treatment Selection
 Monitoring
 Documentation

8. Step 1: Inspection
 The cornerstone of an effective IPM program
is a schedule of regular inspections.
 For food processors weekly inspections are
common, and some plants inspect even more
frequently.
 The routine inspections should focus on
areas where pests are most likely to appear
◦ receiving docks
◦ storage areas,
◦ employee break rooms
◦ sites of recent ingredient spills etc.
 identify any potential entry points, food and
water sources and harborage zones that
might encourage pest problems.

9. Step 2: Preventive Action
 One of the most effective prevention
measures is exclusion
 Performing structural maintenance to
close potential entry points revealed
during inspection.
 Sanitation and housekeeping will
eliminate potential food and water
sources, thereby reducing pest
pressure.

10. Step 3: Identification
 By identifying the problematic species,
pests can be eliminated more
efficiently.
 Make sure your pest control provider
undergoes rigorous training in pest
identification and behavior.

11. Step 4: Analysis
 Once you have properly identified the
pest, you need to figure out why the
pest is in your facility.
Odors
Moisture
accumulatio
n
Food
debris
Inlets

12. Step 5: Treatment Selection
“Use The Right Treatments In The Right
Places, And Only As Much As You Need
To Get The Job Done.”
 IPM stresses the use of non-chemical
control methods, such as exclusion or
trapping, before chemical options.
 When other control methods have failed or
are inappropriate for the situation,
chemicals may be used in least volatile
formulations in targeted areas to treat the
specific pest.

13. Step 5: Treatment Selection
 Often, the “right treatment” will consist
of a combination of responses, from
chemical treatments to baiting to
trapping.
 By focusing on non-chemical options
first, you can ensure that your pest
management program is effectively
eliminating pests at the least risk to
your food safety program, non-target
organisms and the environment.

14. Step 6: Monitoring
 Constantly monitoring the facility for
pest activity, facility and operational
changes can protect against
infestation and help eliminate existing
ones.
 Staff needs to be the daily eyes and
ears of the IPM program.
 Employees should be aware of
sanitation issues that affect the
program and should report any signs
of pest activity.

15. Step 7: Documentation
 Up-to-date pest control documentation is
one of the first signs to an auditor that
the facility takes pest control seriously.
 Important documents include
◦ a scope of service,
◦ pest activity reports,
◦ service reports,
◦ corrective action reports,
◦ trap layout maps,
◦ lists of approved pesticides,
◦ pesticide usage reports
◦ Applicator licenses.

16. Advantages to IPM
 IPM program will enhance the long-
term stability of the holdings over and
above protection against pests.
 Provide long term solution to pest
problem
 Decreased use of chemical application
◦ reduces risks to the health of staff
members.
◦ reduces the risk of deterioration and
disfigurement of holdings.
◦ result in a financial savings.

17. Disadvantages to IPM
 IPM will require more staff time than
traditional pest management
 IPM will require the coordinated effort of all
staff members to properly implement.
 IPM may initially be more expensive than
traditional pest management.

18. Important Terms Relating to
IPM
Economic Injury Level (EIL)
 the lowest pest population level that will cause
economic damage or the critical population density
where the loss caused by the pest equals in
monetary value to the cost of management.
Economic Threshold (ET)or Action Threshold (AT)
 the point at which management actions should be
taken to prevent an increasing pest population from
exceeding the economic injury level. The ET always
represents a pest density or level of pest damage
lower than the EIL.
General Equilibrium Position (GEP)
 the average population density of a pest over a long
period of time, unaffected by interventions of pest
management. This level fluctuates about a mean

19. International Standards
 ISO 9001:2000 Quality Standards
 ISO 14001:2004 Environmental
Management Standards
 OSHAS 18001:1999 Occupational
Health Safety Standards
 ISO 22000 Food Safety Standards
 other local, regional or international
requirements such as HACCP.

20. Location
 Assessment of activities and the
environment in proximity to the proposed
site
 Landfill sites, watercourses, marshlands,
derelict sites, farms and railway lines are
examples of activities that often generate
regular pest activity.
 Consider the previous use of the site and
the pest history buildings that have
previously been used in the food industry
are most likely to have a pest history

21. Water
 Ornamental ponds should not be
considered.
 Standing water may give rise to insects
that rely on water to breed.
 A readily available source of water is a
requirement for successful rat
populations.
 Piscivorous wildlife (gulls, etc.) may be
attracted to the site ,this will then lead to
problems with fouling and eventually
problems with insects.
 Good drainage of land is required to avoid
waterlogged soil.

22. Lighting
The type of lighting at a premise will, to a
certain extent, determine the attractiveness of
the site to flying insects
Attractive lights:
 ultra violet (UV) Light
 mercury-vapor
lamps,
 special fluorescent
lamps
 Incandescent
(tungsten filament)
bulb
Non attractive lights
 High-pressure
sodium-vapor lamps

23. Fittings Of Light
 An absolute minimum amount of
lighting is physically attached to the
building
 Position lights 5 or 6m away and direct
lighting towards doorways.
 Lighting just inside doorways and in
loading bays should be high-pressure
sodium-vapor
 Mercury-vapor lamps could, however,
be used as decoy lighting around the

24. Building
Color of
building
Food
Perimeter
Avoid
yellow or
white colorCrew canteens
should be sited
away from
production area
Prohibited
on site
Fences of
chain linked,
wire mesh or
metal railing
pathway
s should
be
concrete
gravel could be burrowed
into by rodents despite of
the ability of gravel to back
fill on itself.
Use darker
blue or green
color

25. Walls
 Apply a band of “non-friction” material
one metre above ground level to
prevent rodents climbing external
walls.
 Ensure the open cavities of cavitied
building blocks are totally sealed
 Materials should provide a smooth,
impervious surface devoid of cracks
and crevices

26. Contt..
 External and internal surfaces of walls
should have no ledges
 Wall foundations must be:
◦ at least 900mm below ground level
◦ addition of a concrete curtain wall to a
depth of 600mm

27. Services
 Supply pipes and cables, i.e. gas,
electric and water must be tightly
sealed where they pass through walls
 All drains should be accessible and
facilitate flushing and rodding.
 Waste build-ups must be easily
accessed for clearance
 Rat activity in drains is commonplace
and fracturing of drains may lead to
rats gaining access to wall cavities

28. Flooring
 All expansion joints should be well sealed
and consist of a material that allows for
movement.
 Tiled flooring is not recommended.
 Covings at wall to floor junctions reduce the
accumulation of debris and assist effective
cleaning.
 Wet process areas should have self-
draining floors. Pooling water may increase
the overall relative humidity of process
areas, which in turn may be beneficial to
the breeding cycles of certain insects.

29. Doorways
 Fire exit doors should be constructed of metal,
or have sheet metal over their outward facing
surface.
 Exit doors should be a good fit, self-closing
with a sensor to detect if the door has been
propped open.
 Doors should have raised thresholds, sufficient
to prevent pest entry
 Avoid the use of air curtain doors, strip curtain
doors or rubber flap-back doors around
external wall door openings.
 Automatic high-speed roller doors are
preferable. They should be fitted to create an
air lock

30. Contt..
 Vehicle loading points (dock levellers)
should have the void containing the
hydraulic lifting gear completely
sealed to the outside.
 Sealing will prevent pest ingress and
litter accumulation.
 Avoid installing doors that have
hollow frames. Mice may use hollow
doorframes as harborage.

31. Windows
 Air conditioning intakes should not be
situated on roof areas where rainwater
may accumulate.
 Maintain an internal positive pressure.

32. Warehouse
 Adequate storage facilities sufficient to
cope with expected volumes should
be provided.
 Racking should be used to keep all
goods off the floor this will allow good
pest control inspection and cleaning
 A minimum quantity of ingredients or
packaging should be kept in stock

33. Non-Chemical Control
Methods
 Rodent and
vertebrate
trappings
 Spring traps
 Sticky or glue
board traps
 Break-back traps
 Cage traps
 Live traps
 Adhesive pads
 Pheromone traps
 Fly and wasp traps
 Insect trappings
 UV stable
polyethylene or
polypropylene
netting with an
appropriate mesh
size

34. Contt..
 Electric Fly Control Units (EFK)(UV
emission)
 EFK units should not be placed:
◦ Outside or by open windows and doors
where they will catch non-target species
and may attract pests to the site
◦ Beside windows or fluorescent lighting
where they will compete with natural
sources of UV light
◦ Over food preparation surfaces where
there will be a risk of fall-out from the unit

35. Temperature Control
 Heat treatment–raising the core
temperature of a space or product
above 55°C will result in the death of
all insect life cycle stages.
 Freezing–freezing of stored product
insects to -35°c is an effective method
of control.
 Modified/controlled atmosphere–by
sealing commodities in an oxygen
barrier film they can be treated using
carbon dioxide or nitrogen.

36. Chemical Control Methods
 The use of pesticides will be a last
resort and their use will strictly adhere
to the requirements of current
legislation, in particular:
 The Control of Pesticides Regulations
1986 (as amended) (COPR)
 The Control of Substances Hazardous
to
 Health 2002 (COSHH)

37. Insecticides
 Classified by their mode of action on:
◦ The nervous system (pyrethroid and
carbamate)
◦ The production of energy
(hydramethylnon.)
◦ The production of cuticle (benzoylureas.)
◦ The endocrine system (s-methoprene and
◦ Pyriproxyfen)
◦ Water balance (aromatic oils)

38. Chemical Control
Formulation
 Wettable Powders (WP)
 Water Dispersible Powders (WDP)
 Suspension Concentrates / Flowables
(SC)
 Emulsion Concentrates (EC)
 Dusts
 Smokes
 Baits

39. Summary
 Take samples of food material and inspect for
insect activity
 Place traps in area to capture walking insects
 Implement short-term response of cleaning or
insecticide treatments (if insect activity
warrants)
 Implement long-term solutions such as
regular cleaning, structural modifications to
eliminate or reduce accumulations, or
modifications such as paving to make
spillage easier to clean and less favorable for
insect development
 Prepare proper reports and documents
regarding pest activity and control measures

41. Thank You!!