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16 February 2013

Pest Control 2


PEST CONTROL

PEST CONTROL

 

Insects are intimately related to man, and they play an important part in the transmission of disease. They institute a group of arthropods that have bilateral symmetrical bodies, jointed appendages, with hearts situated dorsally and nervous system vertically. Their bodies are with a tough skin called exoskeleton and are divided into three parts – namely head provided with two antennae, eyes and mouth; the thorax composed of three segments with three pair of legs and two pair of wings; and an abdomen composed of nine to eleven segments, the last two being modified into the external genitals. They have distinct sexes and are reproduced from eggs. They have visual organs in the form of compound and simple eyes. They are not provided with lungs. They breathe by means of special type of tubular organs called trachea, which communicates with the external air by lateral openings called spiracles.

 

ClassificationI. Wingless – Fleas

Lice

Bedbugs

Silverfish

Beetles

  II. Winged – Mosquito

Houseflies

Cockroaches

            These insects are frequently though not necessarily associated with dirt. They abound in unhygienic conditions and their entry into clean places may be entirely accidental.

 

Fleas – There are many different kinds of fleas and each has a preference for the kind of host, e.g. human, cat, dog, vermin, etc. Any of these hosts may introduce fleas into an establishment. Fleas bite their host causing annoyance; and in case of humans, large red itching spot appears on the skin. Flea born epidemics are plague, endemic, murine, and typhus.

            These are wingless insects 2-3 mm long with laterally flattened, hard thoraxes and abdomen, and three pairs of legs. They are bright coloured and both male and female suck blood.

Life history - 8-12 eggs at a time – within 2-4 days (summer) and ½ week (winter) the eggs hatch and hairy larvae appears – develops into pupa in 2 weeks time by spinning a cocoon covered with dirt and dust, in which it pupates – in 2 weeks time develops into an adult flea.

            Habits – They prefer darkness and are sensitive to light. In the absence of rats, when starved they bite men. They travel about 20-30 yards, and can jump up to 3 inches.

            Spraying with insecticide is a suitable way of eradicating them.

 

Lice – They are small wingless ectoparasites with hard chitinous covering and having three pairs of legs, each provided with a single claw. They live entirely on mammalian blood. They have oval grayish bodies that become brownish when filled with blood.

            Head lice, which live in the hair of the head, are probably the most common of all lice. They cause intense irritation and such blood. Their eggs called ‘nits’ are numerous and stick firmly on hair, and cannot be removed by brushing.

            Diseases conveyed – There is no disease that can be directly attributed to lice, but they cause irritation and annoyance and loss of sleep.

            Life history – A female lice within 48 hrs of assuming adult form, produces it’s eggs. It lays about 300 eggs during it’s lifetime. In seams of clothing the eggs may remain alive for 30 days. The male is about 3mm long and female 3.3mm. The larva emerges in 6-7 days, during which 3 molts occur and insects become adults. A lice takes 15 days period to complete it’s cycle from an egg to it’s development of adult stage.

            Average life span of lice – 36 to 58 days.

            Anti-lice measures include general cleanliness of body, hair, clothes and articles of the room.

 

Bedbugs – No insect is more difficult to eradicate from a building than a bed bug. The main difficulty is to get at it. Gammaxine, D.D.T or kerosene oil containing pyrethrum maybe sprayed for exterminating the bed bugs.             Cyanic acid, if used for the purpose, gives very good results, but it’s use requires a great care on account of having poisonous effect on human beings. It must also be emphasized that if articles are removed from the room, they should be thoroughly inspected first.

            A bed bug measures from 3-5 mm in length and 1.5 to 2.5 mm in width. It is dark brown, thin, compressed creatures, so it takes it’s way in narrow cracks. Both male and female bugs bite, which cause considerable irritation and may result in large red patches with swelling.

            They prefer human blood and are able to survive sometimes many months without food. They are natural by habit and deposit their eggs in crevices and cracks of woodwork and behind wallpaper. The eggs are stuck ton these surfaces by cement like substance exuded by the bug and are therefore difficult to brush off.

            Bedbugs cover considerable distances although they cannot fly. They also give off an unpleasant smell.

            Life history – females lay 1-12 eggs at a time several times a year – hatch in 7-10 days – larvae molts soon after a blood meal – reaches the adult stage after 4 subsequent molts – in another 2 weeks becomes sexually mature. Lifecycle takes about 8-10 weeks to complete.

 

Silver fish – They are wingless insects, silver gray in colour and about 1 cm long. The young closely resemble the adults and both are rounded in front and tapered towards the rear. Silver fish require a moist place in which to live. They leave their hiding places in search of food of cellulose nature. They feed on starchy food, paste in wallpaper and books, and may attack clothing made of cotton or rayon, especially if starched.

            Gamaxine, D.D.T, pyrethrum maybe sprayed for exterminating silver fish.

 

Cockroaches – They are more likely to be found in the kitchen and restaurant than in accommodation areas, although cockroaches do not necessarily require human food; and will feed on whitewash, hair and books if no other food is available.

            Hygienic storage and disposal of food and waste and the cleanliness of all areas where food is handled are important points in the prevention of infestation.

            Cockroaches are difficult to eradicate but a residual insecticide, for e.g. chlardecome, may be used in cracks, crevices and holes; especially in brick or plasterwork through which warm pipes pass.

 

Mosquitoes – They are often referred to as ‘biting flies’ but they are in fact, piercing insects, for the jaws of the female are transferred into a needle like object with which to penetrate the skin, when a blood meal is required. The initial stages of their life viz. egg, larval and pupae stages are spent in water. The presence of water is therefore extremely necessary for their existence. The male mosquito lives rarely 1-3 weeks. The female may live up to 4 mths or more. Mosquitoes prefer dark to light colours. Provision of the blood meal is essential for the female mosquito before laying a batch of eggs.

            Life cycle – The female lays100-250/500 eggs on the surface of water. In 2-3 days, the eggs hatch out and a small worm like larvae appears. These larvae feed on vegetables. The larvae cast its full size in 6-10 days, when it changes into a coma shaped creature called Pupa. In 2-3 days it splits up and an adult mosquito emerges.

            Methods of prevention and control:

a)         To do away with the conditions which render possible the breeding of mosquitoes.

b)        To destroy the mosquito at some period of life.

c)         To prevent the mosquitoes from biting man.

A. To do away with conditions which render possible the breeding of mosquitoes -

                    i.            Proper drainage

                  ii.            Proper water disposal

                iii.            No stagnant water

B. To destroy the mosquitoes at some period of life

  1. Kerosene oil / diesel is sprayed on the surface of water once a week
  2. Pyrethrum extract: Pyrethrum extract 2%
  3. Pine oil
  4. Kerosene

5.      All the above are mixed in liquid soft soap and a concentrated stock solution is made. This is diluted 10 times with water and stirred thoroughly before spraying.

  1. Paris-green-aceto-arsenite copper is mixed with100 parts of fine road dust, scaled lime; saw dust, etc. and blown by machine or manually. It is effective in dense vegetation.
  2. D.D.T (dichloro diphenyl trichloro ethane) – This is a white crystalline powder. It is used as 5-10% oily solution by spraying, or in 10% concentration if used as dust. It is used in the following forms –

a.       D.D.T aromax emulsion consisting of D.D.T, aromax, soap flakes and water. It is sprayed.

b.      D.D.T kerosene oil

c.       Pyrethrums extract 4%, D.D.T and kerosene oil. This is also sprayed.

d.      D.D.T in aerosols. The aerosol contains.4% pyrethrum, 3% D.D.T, 5% cycle hexane, 5%sesame oil.

e.       Gammaxene or benzene hexa chloride (B.H.C). This is gammaxene P520 (water dispersible powder) and water in suspension and is sprayed.

 

Flies -

 I.      Prevention of breeding of flies – It aims at prompt removal and disposal of all refuse. All garbage, kitchen wastes and similar refuse should be placed in garbage receptacles. For destruction of eggs, larvae and pupae of flies, powdered borax can be applied in solution.

II.      Protection of food from flies.

III.      Destruction of adult flies

a)         By flytraps

b)        Poisonous baits maybe used. 2% formalin solution with sugar and milk maybe used. Or sodium arsenate solution maybe used.

c)         Spraying D.D.T, pyrethrum in kerosene, giolderin, chlordane or B.H.C will readily kill flies.

 

Carpet beetles – These are 2-4mm long like small mottled brown, gray and cream ladybirds. Adults are often seen from April – June, seeking places to lay their eggs. The larvae are most active in October before they hibernate. The adult beetle feds on pollen and nectar of flowers, but lays it’s nest in old nests of birds, fabrics and accumulated fluff in buildings. The larvae that hatch from eggs do the damage by feeding on feathers, fur, hair, wool or articles made from those substances. Carpet beetles are now the major hostile pests and do more damage than moths.

            The life cycle takes about a year and the larvae can survive for several months without food.

            Frequent vacuum cleaning of fluff and debris from storage cupboards, floorboards, carpets and upholstery is the main means of control. Insecticide maybe sprayed between floorboards, under carpets, under felts and in the crevices.

 

Wood burring beetles – The common furniture beetle lays about 20-60 eggs in cracks and crevices of unfurnished wood. On hatching, the grub eats it’s way through the wood and this tunneling causes weakening of the wood and may take form 2-3 yrs. Eventually the grub matures, bores towards the surface of the wood and changes into pupa. From this emerges the beetle which bites it’s way into the open air through an exit hole which is about.15 cm in size. The beetles have a very short life of 2-3 weeks.

            If small piles of bore dust beneath the holes indicate presence of active worms in the wood and treatment is necessary.

            Eggs are laid in unpolished wooden surfaces, so the use of shellac, varnish, lacquer or polish acts as a deterrent. To kill woodworm, the exit holes should be sprayed, brushed or injected several times with antokil, usprinol, pyrethrum, etc. There are other treatments such as blowing poisonous gases. A badly infested piece of wood is better burnt.

 

Moths – Clothes and house moths are of pale buff colour and are seen flying mainly between June and October. They rarely live longer than a month.

            The female lays its eggs (approx. 200 at a time) in some dark warm place, on material that later the grubs (pupae) can eat. Once the eggs hatch, the grubs immediately feed on the material the move about. When fully grown they crowd into sheltered places and spin a cocoon around themselves and become chrysalis (pupae). They later emerge as moths and start another lifecycle. The entire lifecycle varies from 1 month to 2 yrs.

            The materials that are attacked by moth (the grubs) are wool, fur, skin and feather. They are immune to rubber, man-made or vegetable fibers. While feeding on these materials, the grubs form small holes in the articles and damage occurs frequently during the storage, because of the warmth, darkness and lack of disturbance.

            It is always advisable that articles to be stored should be clean, protected by moth deterrent and inspected frequently. Calmly used moth deterrents are naphthalene, camphor tablets, Para dichlorobenzene, pyrethrum, etc. Temperatures of 60 degrees C and above will destroy grubs and eggs. Infested articles such as upholstered furniture may be treated by heat or may be fumigated.

 

Rats and mice – Rats and mice are more likely to be found in kitchens and dining rooms than in bedrooms. Scraps of food, candles, soaps, etc attract them. Hygienic storage; disposal of food of all kinds of waste; and cleanliness of all areas where food is handled are important to prevent an infestation.

Rat’s destruction: –

a)         By poisonous baits – Baits consists of an inner base to which some poison is added. The common bases are flour, bread, sugar, etc. the most common poison used is barium carbonate. Other poisons are white arsenic, phosphorus, zincphosphide, alphanaphnyl thiourea, sodium fluro acetate (1080) and dicoumarine (warfarin).

b)        By fumigation – This is a very effective method and should be carried out by a trained squad. Cyanogas ‘A’ dust or cymag is used. The other gases which are used are carbon monoxide, carbon dioxide, sulphur dioxide.

c)         By trapping – Generally wire cage traps are used for the purpose. Trapped rats are transferred everyday to the collecting cage, which is taken to the disposal station where the rats are drowned by immersing the whole cage in a tub containing phenyl or water.

 

Wood Rot

Dry Rot – This is the term used for the decay of timber by a fungus which grows and lives on wood; and reduces it finally to a dry crumbling state – hence the name dry rot. It starts in damp (more than 20% moisture) unventilated places and spreads by sending out thin root like strands that creep over brickwork to attack the surrounding wood. Once a fungus gets hold, it produces fruit bodies. The spheres are produced in enormous numbers and are so small that they move as reddish brown dust, which may be blown about easily, to great distances.

            Dry rot can be recognized by its offensive, mouldy smell; by it’s friable condition and the ‘dead’ sound when the wood is hit with a hammer. When a rot occurs it is necessary to find the reason for the dampness of the wood.

            Having ascertained and cured the cause of dampness, all rotten wood must be thrown out 20-30 cms beyond the infested area and burnt. All brickwork near the infested wood should be sterilized by the use of a blowlamp and when cool, treated with a preservative before repairing.

Wet Rot – This is the name given to the fungus decay in timber in very damp situations. The fungus usually involved is the cellar fungus and it attack timber when it is wet. It requires considerably more moisture for development than dry rot fungus (approx. 40-50% of the dry weight of the wood).

             The fungus causes the darkening of the wood, which breaks up into small rectangular pieces on drying. There is usually a thin skin of sound wood left on the surface of the timber, but rarely is there any evidence of fungus growth.

            Since the fungus requires relatively wet timber, it’s eradication is much more simple than in case of dry rot. Growth can be checked at once if the timber is thoroughly dried and the source of moisture removed. Badly decayed wood should be cut out and replaced with a fungicide.

 

APPLICATION OF PESTICIDES

 

The application of pesticides must be closely monitored and controlled. Only those personnel properly trained in the storage, dilution, and application of pesticides and properly licensed by the appropriate state agency should be authorized to apply pesticides.

Types of Pesticides

Pesticides may be classified in a number of ways:

1.      By their effectiveness against certain kinds of pests:

Insecticides versus insects

2.      By how they are formulated and applied:

Dusts

Fogging oils

Granular powders

Wetable powders

3.      By the chemistry of the pesticide:

Chlorinated hydrocarbons (Chlordane)

Organic phosphates (Malathion)

Natural organic insecticides (Pyrethmun)

 

Effectiveness against a particular pest species, safety, clinical hazard to property, type of formulations available, equipment required, and cost of material must all be taken into account when choosing a pesticide for a particular job. Recommendations change with experience, the development of new materials, and new governmental regulations. However, there is a degree of stability, and most recommendations last over a period of years.

           

            Chlordane is a chlorinated hydrocarbon. It is a wide-spectrum; long-residual insecticide widely used against household pests, terminates, and turf pests. It is regarded as moderately toxic; however, certain formulations commonly used for termite control have a high percentage of the active compound and should be regarded as quite hazardous to non-professionals. Preformulated 2 to 3 percent chlordane oil solutions are available to the nonprofessional for cockroach control. Generally, the nonprofessional lacks the equipment and knowledge to do a satisfactory job of controlling cockroaches.

 

            Diazinon (spectracide) is an organophosphate type, broad-spectrum insecticide that has a rather long residual and is fairly toxic. It is widely used to control cockroaches, ticks, ants, silverfish, spiders, and many other household pests. Diazinon is formulated as a 50 percent wetable powder or 25 percent emulsion. If used by a nonprofessional, considerable care should be exercised and directions followed precisely.

 

            DDVP (vapona, dichlorous) is an arganophosphate, volatile insecticide-acaricide which is used under special conditions. Although it is quite toxic, DDVP breaks down rapidly. It is used in cockroach control programs by professional pest control operators and is widely used against flies. It is formulated as a resin strip which is hung from the ceiling. In many cases, however, these resin strips are used in an ineffective manner. One or two strips cannot possibly protect a huge room that has a constant source of fresh air entering from outside.

 

            Kelthane (dicofol) is a chlorinated hydrocarbon type miticide that is relatively safe when used according to directions. It is widely employed for the control of mites. It is available as a 35 percent wetable powder and is recommended for use by nonprofessionals.

 

            Malathion is an organophosphate-type, broadspectrum insecticide that has a very low hazard threshold when use according to directions. Although only slightly toxic to man and othermammals, it is highly toxic to fish and birds. It is effective against the two-spotted spider mite.

 

            Methoxychlor (marlate) is a chlorinated hydrocarbon type, slightly toxic insecticide that is being used as a replacement for DDT. Methoxychlor is not accumulated in human body fat and does not contaminate the environment as DDT. It is available as a 50 percent wetable powder and is commonly sold as marlate. It is safe for use by nonprofessionals.

 

            DDT is a chlorinated hydrocarbon type, broad spectrum insecticide that is very stable and persistent. It is only moderately toxic to man. However, because of its cumulative and persistent qualities it is no longer widely used.

 

            Dimethoate (eygon) is a moderately toxic, organophosphate type insecticide used for fly control. It is not recommended for use by nonprofessionals.

 

            The environmental concern with insects (pests) is primarily preventive in nature. Clean-out and clean-up will probably do more to control insects in areas where they are not wanted than any other prevention that can be adopted.

 

 

Pest Control 1


PEST CONTROL

PEST CONTROL

 

Pests have been a nuisance to mankind from time to time immemorial with the advancement of science there is now a better understanding of the various sanitary practices, chemical treatment and better facilities are available to enable effective pest control. People tend to associate pests (mice, rats, insects etc) with dirty conditions, but this is really an over simplification of the matter. Pests can and will thrive and reproduce in the cleanest conditions if they are given an opportunity. To deny these pests of that opportunity is to practice pest control.

 

IMPORTANCE OF PEST CONTROL:

-          Contamination of food leading to food poisoning and other serious diseases in humans.

-          Legal requirement - according to the prevention of Food Adulteration Act (1954) serving insect infested food is punishable by law.

-          Wastage and destruction caused by the rodents   and insects.

-          Reputation of any catering establishment depends largely on the prevailing hygienic conditions.

-          Pest control measures would go a long way in building up good will among customers and in turn will improve financial gains, provisions of a pest free pleasant atmosphere to customers and employees of the hotel.

-          Protection of sensitive equipments like computers, lifts, machinery etc; from malfunction due to gnawing of wires by rats.

-          Protection of most expensive assets like carpets and wooden furniture from pests. Like moth, carpet beetles and wood borers.

 

Pest infestations are one of the major reasons for prosecutions in the catering industry. There are three main groups of pests commonly found in food premises.

Ø      Rodents: mainly rats and mice

Ø      Insects: mainly flies and cockroaches

Ø      Birds: mainly sparrows, pigeons and starlings.

 

Problems associated with pests

Þ    All pests carry food poisoning bacteria in their droppings, and also on their fur, feathers and feet. They therefore contaminate the food they eat, any exposed food they climb over, and any work surfaces that they run over.

Þ    Rats and mice need to wear down their incisor teeth, which grow continuously. To do this they gnaw woodwork, gas and water pipes, and electric cables, often with disastrous consequences.

Þ    Cockroaches leave a characteristic and very unpleasant smell. They like warm, moist areas where they will be undisturbed and are often found behind ovens and hot water pipes. They are able to squeeze through very narrow gaps and generally emerge only when it is dark.

Þ    Flies feed on a wide variety of matters including infected waste food and animal faeces. They pick up large number of food poisoning bacteria, which they transfer to human food when they land on it. While they are feeding they deposit faeces on food. They also vomit saliva on to the food to digest it partially before sucking it up again.

Þ    Bird droppings make buildings look dirty and ugly. They can also damage the structure of the building. Birds nest block gutters, causing overflows, which may lead to structural damage.

 

Prevention

            Pests are attracted to food premises that provide them with food, water, warmth and shelter. All pests breed rapidly if they are provided with these conditions. For e. g. a female mouse can produce 60 offspring per year. Each of these can begin to breed when it’s only two months old.

            To stop pests from entering catering premises, it is important to keep the buildings in good repair, to keep doors shut and to keep windows closed or covered with fly screens. As pests often enter the kitchen through food containers, all deliveries should be checked before being taken into the kitchens. Rats drink three times as much as they eat and hence will not stay in premises where water is unavailable. It is important therefore to mend dripping taps and defective gutters as soon as they are spotted.

            An effective inspection procedure should include all the following steps:

§         Seal utility entries

§         Keep doors tight and in good repair

§         Keep windows and screens in good repair

§         Keep roof in good repair and free of standing water

§         Screen ventilation intakes and exhausts

§         Keep walls free of cracks and holes

§         Clean and cover refuse containers

§         Keep parking areas free of litter

§         Keep inside, under and behind clothes lockers free from signs of pest activity

§         Keep storage rooms (food containers, under skids/pallets, under refrigeration equipment) free from signs of pest activity

§         Keep dining areas (under booths, counter/equipment baseboards and legs, behind and under drawers, plants) free from signs of pest activity

§         Keep kitchen areas free from signs of pest activity. Check under and behind dishwasher, sinks, drain boards, cutting boards; spaces between equipment, space between equipment and wall; hoods, troughs, and filters; storage of mops and brooms.

In addition to effective, regular inspections and good housekeeping, pesticides might be needed to control certain types of problems.

 

Signs of infestations

            Food handlers should not try to deal with pest infestations themselves, but must be able to recognise when pests are present so that they can call in professional help immediately. The following are all signs of infestations.

§         Live or dead rodents, insects or birds

§         Droppings

§         Gnawing marks

§         Torn packets, paper sacks or cardboard boxes

§         Grease marks on skirting boards

§         Footprints on dust

 

Control of pests

            In any kitchen where flies are likely to be a problem, an electrically operated fly killer should be fitted. This consists of an ultraviolet light that attracts flies and other flying insects to a metal grid with an electric current running through it. The flies are electrocuted when they touch the metal grid and fall into a collecting tray underneath. The tray must be emptied and cleaned on a regular basis to ensure that dead flies do not drop into food being prepared below.

Rats and mice are usually eliminated with poison housed in a tamper-resistant bait box that reduces risks of poison getting into food products. Rats are very suspicious animals and baiting is necessary for at least two weeks before they will take any poisoned food.

Cockroaches and other insect infestations are usually treated with insecticide sprays.

Birds are encouraged to eat food mixed with a narcotic drug that causes deep sleep. They are then removed.

 

Maintenance

            As previously indicated, pest control begins with an organised inspection procedure, which should be conducted with a flashlight and screwdriver to permit observation into dark and hidden areas, such as behind the equipment or baseboards.

            When looking for pest activity, it is not necessary to observe only live insects or rodents. Rodents may leave rub marks on wall or floor joists as they travel. Insect and rodent droppings, as well as damaged food containers, are another sign of infestation. Roaches, for example, may leave eggs, skin, and body parts.

            Inspections of equipment should include lifting up shelves, pulling out drawers, looking behind cabinets, removing panels and filters, looking behind sinks, into lighting fixtures, and looking above false ceilings.

            Dining area inspections should include checking under tables, removing and inspecting booth cushions, and carefully examining service stations.

            The exterior of a building should be inspected for cracks or openings that might permit the entry of rodents or other pests; for proper containers and general cleanliness of refuse areas; and for properly screened air ducts and any accumulation of debris on roof top equipment.

            A particular threat to wooden structures or wooden framed structures is the termite, which eats the interior of wood. Their presence in a building may not be suspected until the winged forms appear. If an infestation appears, steps should be taken to block the termites from the building. The most effective and permanent means of accomplishing this objective is to make structural changes that will insulate all woodwork from the ground and allow proper ventilation of all excavated areas enclosed by the foundation. All wood that has been structurally weakened should be replaced.

            A rodent control program is most effective when provisions are made to permanently exclude rodents from the building. As previously mentioned, the first step towards rodent control is through survey of building premises. Door that might be left open in the night should have self-closing devices. Special attention should be given to any cracks and crevices, such as the small openings around pipes. Even after sealing, rodents can enter the building in shipments of supplies. Thus the most effective known means of destroying rodents is with chemicals. Each type of rodenticide has specific instructions as to it’s application. Since rodenticide is effective only when ingested, careful preparation and application are necessary.

 

Storage

            When mixing pesticides carefully review the label directions and protect the skin from contact with the chemical by procedures such as wearing rubber gloves during mixing, and standing upwind of the mixing container.

            A basic character of pesticide storage area should be a locked or limited access. The enterance to such storage areas should be labeled with a sign bearing the caution “Pesticides Stored Here. Keep Out”.

            Pesticides are best stored in their original containers, which should be inspected periodically for leaks and tears. To keep the label intact and legible, cover it with transparent tape or lacquer.

            Although pesticides are manufactured, formulated, and packaged to exacting standards, they can deteriorate in storage, especially under conditions of high temperature and humidity.

            Certain pesticide chemicals have characteristic odour. If this odour grows stronger in the storage area, it may indicate a leak, spill, or defective container or deterioration.

            Storage temperatures affect the shelf life of pesticides. Ideal storage conditions are cool, dry and out of sunlight. Below freezing temperature causes some liquid formulations to separate into various components, resulting in a loss of their effectiveness. High temperatures cause many pesticides to become volatile or break down more rapidly and glass containers to burst.

            With proper storage pesticide products can be carried over for several years. Because shelf life is difficult to predict, pesticide manufactures do not guarantee products stored longer than two years.

 

Procedure for pesticide induced injury

 

CONTAMINATED AREA

PROCEDURE

Skin contact with pesticide

Soak contaminated area in water. Remove clothing and soap the area. Dry and transport to physician.

Eye contact

Hold eye open and wash with gentle stream of water for 15 min. Transport to physician

Swallowed pesticide

Call physician. Induce vomiting if victim is conscious, not if unconscious.

Inhaled pesticide

Do not enter the area where the victim is, without proper respiratory equipment. Remove victim to fresh air and loosen tight clothing. Open doors and windows. Prevent chilling but do not overheat. Apply artificial respiration if victim has ceased breathing. Keep victim quite. Call physician.

Chemical burn

Soak in water. Remove clothing and cover injured area with clean cloth. Treat for shock. Avoid ointments. Transport to physician.

 

 

Precautions to be taken while handling pesticides

All pesticides are toxic to humans. Food service workers need to be adequately instructed regarding the hazards involved & should be trained to avoid them.

These are some of the precaution needed:

  • Using gloves & masks while handling these chemicals is essential
  • Wash hands thoroughly after use.
  • Never use sprays when food is openly displayed.
  • Storage of insecticides away from food articles. Holding these poisons in a separate area with their proper labels is important to avoid accidental poisoning. Also they are to be kept away from heat and open flames.
  • Knowledge of the type of pesticides banned & the specific residual limits permissible in food commodities as laid down by the Govt. of India is essential.
  • First hand knowledge of anti-dotes to various poisons is necessary for food service workers.

 

 

Meat Cookery


MEAT COOKERY

UNDERSTANDING MEATS


Meat is muscle tissue. It is the flesh of domestic animals (cattle, hogs, lamb) and of wild game animals such as venison. Meat is a main stay of our diet. As a cook, chef or food service operator, you will be spending more of your time and money on meats than on any other foods. It is important to understand meats thoroughly in order to cook them well and profitably. Why are some meats tender and some meats tough? How can you tell one cut from another, when there are so many? How do you determine the best way to cook each cut?

WHY MEAT?????
 Main focus of the meal.
 40-60% of total food expenditure.
 Determines selection of all other foods.

CLASSIFICATION
 Type of animal
 Country
 Age/sex of animal
 Grade of meat
 Cut of meat
 Condition of meat
 Uses in catering

Classification of Cattle







Classification of Sheep



CLASSIFICATION OF PORK






Slaughtering
Five main stages:
1)Antemortem Inspection
2)Stunning
3)Bleeding
4)Dressing
5)Inspection

1)Ante –mortem Inspection
 Brought to slaughter house 24 hours in advance.
 Resting.
 Inspection for disease, injury, etc.

2)Stunning
 Three methods:
1)Captive bolt: large animals, pithing by long metal rod.
2)Electrical Stunning: Small animals, pass current through animal for at least 7 seconds, leaves animal unconscious for 1 ½ minutes.
3)CO2 stunning: Pigs, pass through tunnel of CO2.

3)Bleeding
 Make a small incision at the neck to cut the main blood vessel.
 Remove as much blood as possible as it is ideal medium for bacterial growth.

4)Dressing
 Remove hide, only hair for pigs.
 Offal and viscera are removed and carcass is cleaned.
 Large animals cut into two parts from the spine

5)Inspection
 Continuous process.
 Tagging of carcass and offal may be done.
 Done in cooling room under 7C.

COMPOSITION, STRUCTURE AND BASIC QUALITY FACTORS

Muscle tissue consists of these major components;

WATER (75% of muscle tissue)
With such a high percentage of water in meat, you can see why shrinkage can be a big problem in its cooking. Too much moisture loss means dry meat, loss of weight and loss of profit.

PROTEIN (20% of muscle tissue)
Protein is an important nutrient and the most abundant solid material in meat. Protein coagulates when it is heated. This means it becomes firmer and looses moisture. Coagulation is related to doneness. When protein has coagulated to the desired degree, the meat is said to be done. Too high heat toughens protein.

FAT (upto 5% of muscle tissue)
Of course there can be more fat surrounding the muscles. A beef carcass can have as much as 30% fat. A certain amount of fat is desirable for 3 reasons.

1 Juiciness
Marbling is fat that is deposited within the muscle tissue. The juiciness we enjoy in well-marbled beef is due more to fat than to moisture. Surface fat protects the meat (especially roasts) from drying out during cooking as well as in storage. Adding surface fats where they are lacking is called barding.

2 Tenderness
Marbling separates muscle fibers, making them easier to chew.

3 Flavour
Fat is perhaps the main source of flavour in meat. A well-marbled prime (top grade) steak tastes ‘beefier’ than the same cut of a lower grade.

CARBOHYDRATE
Meat contains a very small amount of carbohydrate. When you brown meat, you are in part caramelizing the carbohydrate.

COLOURING PIGMENTS
 COLOUR OF MEAT IS MAINLY DUE TO TWO PIGMENTS I.E. HAEMOGLOBIN AND MYOGLOBIN. BOTH CONTAIN IRON.
 HAEMOGLOBIN : PRESENT IN BLOOD. GIVES RED COLOUR TO THE MEAT.
 MYOGLOBIN : PRESENT IN FRESHLY CUT MEAT. ON EXPOSURE TO AIR GETS OXIDIZED INTO OXYMYOGLOBIN.

FLAVOURING AGENTS
 CONTRIBUTE TO THE FLAVOUR OF THE MEAT.
 THESE ARE MOSTLY BI-PRODUCTS OF LIVING MUSCLE METABOLISM.



STRUCTURE

Muscle fibers
Lean meat is composed of long, thin muscle fibers bound together in bundles. These determine the texture or grain of a piece of meat. Fine-grained meat is composed of small fibers bound in small bundles. Coarse textured meat has larger fibers. Feel the cut surface of a tenderloin steak, and compare its smooth texture to the rough surface of brisket or bottom round.

Connective tissue
Muscle fibers are bound together in a network of proteins called connective tissues. Each muscle fiber is also covered in a sheath of connective tissue. It is very important for the cook to understand connective tissue for one basic reason. Connective tissue is tough. To cook meats successfully you should know which meats are high in connective tissue and which are low, and, what are the best ways to make meats tender.

Meats are highest in connective tissue if;

a. They come from muscles that are more exercised. Muscles in the
leg, for example, have more connective tissue than muscles in the back.

b. They come from older animals. Veal is tenderer than meat from a young steer, which in turn is tenderer than meat from an old bull or cow. Young animals have connective tissue but it becomes harder to break down as the animal ages.

Meats high in connective tissue can be made more tender by using proper cooking techniques. There are two kinds of connective tissue; Collagen, which is white in colour, and Elastin which is yellow.

Collagen
Moist heat turns collagen into gelatin and water. Moist heat at low temperatures for a longer time is most effective in creating a tender, juicy finished product. Meat in an acid mixture or adding an acid such as tomato or wine to the cooking liquid helps tenderize the collagen.
Enzymes are naturally present in meats. They break down the connective tissue and some other proteins as the meat ages. These enzymes are inactive at freezing temperatures, slow acting under refrigeration, active at room temperature and destroyed by heat above 140°F (60°C).

Tenderizers are enzymes such as papain (extracted from papaya) that are added to meats by the cook, or injected into the animal before slaughter. Exercise care when using enzyme tenderizers. Too long an exposure at room temperature can make the meat undesirably mushy.

Elastin
Older animals have a higher proportion of elastin than younger animals. Cooking does not break down elastin. Tenderizing can only be accomplished by removing the elastin (cutting away the tendons) and by mechanically breaking up the fibers as in pounding or cubing the meat, grinding (hamburgers) or slicing the cooked meat thinly against the grain.


INSPECTION AND GRADING

Cooks and food service operators are assisted in their evaluation of meats by a federal inspection and grading system.

Inspection
1 Inspection is a guarantee of wholesomeness, not of quality or tenderness. It means that the animal was not diseased and the meat is clean and fit for human consumption.

2 It is indicated by a round stamp.

3 It is required by federal law – all meat must be inspected.

Quality grading
Quality grading is based on the texture, firmness and colour of the lean meat, the age or maturity of the animal and the marbling. All these factors must be considered together. For example, old, tough meat can still have marbling but it would rate a low grade because of the other factors.

Yield grading
In addition to quality grading, beef and lamb are graded according to how much usable meat in proportion to fat they have. The meatiest grade is Yield Grade 1. Poorest grade is Yield Grade 5 (much exterior fat).
Pork is yield graded from 1 to 4 but most pork is sold cut and trimmed. Veal, which has little fat, is not yield graded.


AGEING

Green meat
Soon after slaughter, an animal’s muscles stiffen due to chemical changes in the flesh. This stiffness called rigor mortis gradually disappears. Softening takes place three to four days for beef, less time for smaller carcass like veal, lamb and pork. Enzymes in the flesh cause this softening.
Green meat is meat that has not had enough time to soften. It is tough and relatively flavourless. Since it takes several days for meats to reach the kitchen from the slaughterhouse, green meat is seldom a problem except when meat is frozen while still green.

Aged meat
Enzyme action continues in muscle tissue even after meat is no longer green. This tenderizes the meat even more and develops more flavour. Holding meats in coolers under controlled conditions to provide time for this natural tenderizing is called ageing.

Beef and lamb can be aged because high quality carcasses have enough far cover to protect them from bacteria and from drying. Veal had no fat cover so it is not aged. Pork does not require ageing.

The three major types of ageing are described as follows;

1 Dry ageing: Ageing does not mean just storing meat in your refrigerator. There is a difference between aged meat and old meat. Temperature must be carefully monitored. Airflow and humidity must be controlled because bacteria will grow on cut surfaces if there is too much moisture. Ultraviolet lights are sometimes used in ageing coolers to kill bacteria and mold

2 Fast ageing: To speed ageing meat can be held at a higher temperature and humidity for a shorter time. Ultraviolet lights to control bacteria are especially important in fast ageing. Most fast aged meat is sold in the retail market rather than to food service establishments.

3 Vacuum-pack ageing: The modern trend is to break down carcasses into smaller cuts and wrap them in are and moisture proof plastic bags. This is called Cryovac ageing. The wrapping protects the meat from bacteria and mold, and prevents weight loss due to drying. However Cryovac aged meats often lose more weight in cooking than dry aged meats. Cryovac meats must be refrigerated.

Ageing increases tenderness and flavour. An off taste is not characteristic of aged meat. If meats smell or tastes spoilt, it probably is. Sometimes meats in Cryovac have a musty aroma when first opened but this disappears soon.

Ageing costs money. Storage costs, weight loss due to drying, heavier trimming due to dried and discoloured surfaces, all add to the price of aged meat (although Cryovac aged meat costs less than dry ageing). As a meat purchaser you will have to decide how much quality is worth how much cost for your establishment.

Curing of meat
 Major objective is preservation.
 It also affects the colour and flavour of the meat.
 Originally done for preservation prior to the days of refrigeration.
 Curing salt = 96% common salt + 4% nitrite or nitrate of sodium or potassium NaNO3 or KNO3
 (antioxidants (BHA) Curing accelerators, Flavor – yeast extracts, color enhancer.
 Helps to preserve the colour of the meat.

Curing of Meat
The prime object of ageing or ripening and use of tenderizers is to increase the tenderness of meat. The curing of meat has additional objectives. Curing brings about the modification of meat that effects preservation, flavour, colour and tenderness due to added curing agents.

Originally curing was practiced as a means of preservation before the days of refrigeration. The prime purpose of curing is to produce the unique flavoured meat products and a special purpose is to preserve the red colour of meat. Thus, cured beef (corned beef) and cured pork (ham) remain red on cooking while in the uncured condition they become brown.

The ingredients used for curing are common salt, sodium nitrate or nitrite, sugar and spices. (Curing salt is 96% common salt and 4% sodium nitrate or nitrite). Salt retards microbial growth and gives flavour to the meat. Nitrite fixes the red colour of myoglobin. Nitrite has also a beneficial effect on the flavour of cured meats and an inhibitory effect on clostridium botulism. Sugar helps to stabilize colour, counteract saltiness and also adds flavour. Spices are added mainly for flavour.

During the curing process, the curing mixture may be rubbed dry on the surface of a cut of meat or the meat may be immersed in a solution of the curing agent. The high osmotic pressure of the external fluid initially draws water and soluble proteins out of the meat. Later, salt diffuses into the meat and binds to the proteins, causing some expelled protein to diffuse back in. This causes a swelling of the meat. The salt-protein complex that forms binds water well.

Curing has also some detrimental effects during storage. The pink colour of nitrite cured meat changes to brown, in the presence of oxygen. Thus cured meat should preferentially be packed in containers from which oxygen has been excluded (Curing salts enhance oxidation of lipid components and thus reduce shelf life; also there is some concern about the carcinogenic effect of nitrite, particularly when cured meat is heated to a high temperature).



UNDERSTANDING THE BASIC CUTS

Meat cuts are based upon two factors;
1 The muscle and bone structure of the meat.
2 Uses and appropriate cooking methods of various parts of the animal.

Available forms: Carcasses, Partial Carcasses, Primal and Fabricated Cuts.
Beef, lamb, veal and pork may be purchased in some or all of these forms.

Carcasses
The carcass is the whole animal, minus entrails, head, feet and hide (except pork, which has only the entrails and head removed). Whole carcasses are rarely purchased by food service operators because of the skill and labour required in cutting, and because of the problem of total utilization.

Sides, quarters, foresaddles, hindsaddles
These represent the first step in breaking down the carcass. Again these larger cuts are no longer frequently used in food service. Fewer establishments are cutting their own meats.

1 Beef is first split through the backbone into sides. Sides are divided between ribs 12 and 13 into forequarter and hindquarter.

2 Veal and lamb are not split into sides but are divided between ribs12 and 13 into foresaddle and hindsaddle.

3 Pork carcasses are not divided in this way. They are cut directly into primal cuts.
Primal or wholesale cuts
These are the primary divisions of quarters, foresaddles, hindssaddles and carcasses. These cuts are still used to some extent in food service, because they are
a. Small enough to be manageable in many food service kitchens.
b. Still large enough to allow a variety of different cuts for different uses or needs.
c. Easier to utilize completely than quarters or halves.

Each primal cut may be fabricated or cut up or trimmed, in several different ways. They are always the starting point for smaller cuts.
Learn the names of the primals, their location on the carcass, and the most important cuts that come from each. Then whenever you work with a piece of meat, try to identify it exactly and match it with its primal cut.

Fabricated cuts
Primal cuts are fabricated into smaller cuts for roasts, steaks, chops, cutlets, stewing meat, ground meat and so forth according to customer requirements. Portion controlled cuts are ready-to-cook meats, cut according to customer specifications. Steaks and chops are ordered either by weight per piece or by thickness. Portion control cuts require the least work of all meat cuts. They are also the most expensive per kg. of all categories of cuts.



Characteristics of good quality beef








Characteristics of good quality mutton



CUTS OF MEAT
















COOKING AND HANDLING MEATS

Tenderness and appropriate cooking methods

The heat of cooking affects tenderness in two ways.

1 It tenderizes connective tissue if moisture is present and cooking is slow.

2 It toughens proteins. Even meats low in connective tissue can become tough if cooked at excessively high heat for too long.

The principle of low-heat cooking.

1 High heat toughens and shrinks protein and results in excessive moisture loss. Therefore low heat cooking should be the general practice for most meat cooking methods.

2 Broiling seems to be the contradiction to this rule. The reason that carefully broiled meat stays tender is that it is done quickly. It takes time for the heat to be conducted to the interior of the meat so the inside never gets very hot. Meat broiled well-done, however, is likely to be dry.

3 Roasts cooked at low temperature have better yields than those roasted at high heat. That is they shrink less and lose less moisture.

4 Moist heat penetrates more quickly than dry heat. Meat should be simmered, never boiled.

Other factors influencing choice of cooking methods

Fat content
Meats high in fat, such as prime beef or lamb are generally cooked without added fat, such as by roasting and broiling. Meats low in fat, such as veal, should be cooked with added fat to prevent dryness. Sautéing, pan-frying, or braising are preferable to broiling for veal chops.
Fat can be added to lean meats in two ways;

a. Barding: tying thin slices of fat, such as pork fatback, over meats with no natural fat cover, to protect them while roasting.

b. Larding: inserting strips of fat with a larding needle into meats low in marbling.

These two techniques were developed in Europe when meats were much leaner. They are not oftened used with today’s grain-fattened, well-marbled meats. These techniques are valuable techniques, however when cooking lean game such as venison.

Developing tenderness is not the only goal of cooking.
Other goals are;
a. Developing flavour
b. Preventing excessive shrinkage and nutrient loss
c. Developing appearance

You will often have to compromise to get a balanced result. For example preliminary browning of a roast at high heat increases shrinkage, but may be desirable for some roasts to develop flavour and appearance.

Searing and sealing
The purpose of searing meats at high temperatures is to create desirable flavour and colour by browning the meat’s surface. It was long believed that searing the surface of meat seals the pores keeping in the juices. This does not actually happen. Meat does not have pores, but is an open network of fibers. Think of the surface of the steak as resembling the cut end of a thick rope. There are no pores to seal. Roasts cooked from the start at low temperature retain more juices than roasts that are seared at high heat first.
Steaks, chops and cutlets cooked very quickly at high heat drives the juices away from the hot surface into the meat. This permits browning, because moisture would create steam and inhibit browning. However, overcooked steaks will be dry whether or not the steak was seared.

Blanching and sealing
Dropping the meat into boiling water doesn’t seal it either. What actually happens is this; many proteins dissolve in cold water. When heated these proteins coagulate and become scum or froth on the surface of the water. When meat is placed in boiling water some of the protein coagulates inside the meat and not as much is carried out with the lost moisture. Prolonged cooking will shrink meat as much as if started with boiling water than if started in cold water.


COOKING FROZEN MEATS

Some sources recommend cooking some meats from the frozen state without thawing in order to eliminate drip loss that occurs during defrosting. However, it is usually better to thaw before cooking because of the following reasons.

1 Frozen meats lose no moisture from defrosting but lose more during cooking. The total loss is about the same as for thawed meats. Besides the perception of juiciness depends as much as or more on the fat content than on moisture content.

2 Cooking frozen meats complicates the cooking process and requires adjustments in procedure. It is possible for roasts to be cooked on the outside but be still frozen in the center. Frozen steaks too are more difficult to cook evenly than thawed steaks. Thawed meats on the other hand are handled like fresh meats.

3 Cooking frozen meats require extra energy, and energy is expensive. A hard frozen meat may take three times as much as long to cook as a thawed roast.


DONENESS

The meaning of the term “doneness” depends on whether the cooking method uses dry or moist heat.

Dry heat: Meat is done when the proteins have reached the desired degree of coagulation as indicated by internal temperature.

Moist heat: Meat is done when connective tissue have broken down enough for the meat to be palatable. Meat cooked by moist heat is always well done.

Dry heat cooking
The object of dry heat cooking is to achieve the desired degree of doneness (protein coagulation) while still preserving natural tenderness and juiciness.

Degree of doneness
As meat cooks its pigments change colour. These colour changes indicate degree of doneness.
Red meat changes from red to pink to grey or grey-brown.

Rare: browned surface
thin layer of cooked (grey) meat
red interior

Medium: thicker layer of grey
pink interior

Well done: gray throughout

There are stages in between too.

White meat changes from pink or gray-pink to white or off white. It is generally cooked well done although many cuts of veal may be considered well done when still slightly pink in the center.








Interior Temperatures of Cooked Meats
Meat Rare Medium Well done

Beef 140ºF(60ºC) 160ºF(71ºC) 170ºF(77ºC)

Lamb 140-150ºF 160ºF(71ºC) 170ºF(77ºC)
(60-66ºC)
Veal _ _ 170ºF(77ºC)

Pork _ _ 165-175ºF
(74-79º)



Beef is frequently cooked rare. Most customers prefer lamb cooked medium. Recommended temperature for pork has been lowered. It is no longer considered necessary to cook pork to 185ºF(85ºC) to eliminate the danger of trichinosis.

Testing doneness
Determining doneness is one of the most difficult and critical aspects of meat cooking. Anyone can put a steak on the grill or a roast in the oven, but it takes experience and skill to take it off the fire at the right time.
Colour change cannot be used by the cook to test doneness, as it would be necessary to cut the meat. Piercing the meat and examining the colour of the juices is no a reliable method.

Internal temperature
Testing the interior of the meat with a thermometer is the most accurate method of testing doneness. Thermometers are of two types: standard, which is inserted before roasting and left in the roast; and instant-read, which is inserted at anytime, read as soon as the needle stops moving and pulled out. Whatever thermometer you use make sure it is clean and sanitary before inserting into the meat.
The tip of the thermometer should be inserted into the center of the thickest part, not touching fat or bone.

Carry-over cooking
Internal temperature continues to rise even after the meat is removed from the oven. This is because the outside of roasting meat is hotter than the inside. This heat continues to be conducted into the meat until it is equalised throughout the roast. Carry-over cooking can raise internal temperatures from 5ºF (3ºC) for small cuts to as much as 25ºF (14ºC) for very large roasts, such as a steamship round. Usual range is 10-15ºF (6-8ºC) for average roasts. Exact temperature change depends on the size of the cut and on the oven temperature.
Remove roasts from the oven when internal temperature is 10-15ºF (6-8ºC) below desired reading. Let roast stand 15-20 minutes before slicing. For example a beef rib cooked rare should be removed from the oven when the thermometer reads 125-130ºF (52-54ºC). Carry-over cooking will bring the temperature to 140ºF (60ºC) after the roast has stood for 30 minutes.








STORAGE
The quality if the finished product depends not only on proper selection of meats but on proper storage as well. Fresh meat is highly perishable. The high cost of meats makes it essential to avoid spoilage.

Fresh meats

1 Check purchases on arrival, to ensure that the meat is of good quality.

2 Do not wrap tightly. Bacteria and mold thrive in moist, stagnant places. Air circulation inhibits their growth. Store loosely, but cover cut surfaces with plastic wrap to prevent excessive drying.

3 Do not open Cryovac-wrapped meats until ready to use.

4 Store at 32-36ºF (0-2ºC). Meat does freeze until 28ºF (-2ºC).

5 Keep meats separate in cooler and on work table to avoid cross contamination.

6 Use as soon as possible. Fresh meats keep well for only 2-4 days. Ground meat keeps even less well because so much surface is exposed to bacteria. Cured and smoked products may keep upto a week.

7 Do not try to rescue meats that are going bad by freezing them. Freezing will not improve the quality of spoiling meat.

8 Keep coolers clean.


Frozen meats

1 Wrap frozen meats well to prevent freezer burn.

2 Store at 0ºF (-18ºC) or colder.

3 Rotate stock – first in, first out. Frozen meats do not keep indefinitely. Recommended shelf life, at 0ºF (-18ºC), of beef, veal and lamb – 6 months; for pork – 4 months. Pork fat turns rancid easily in the freezer.

4 Defrost carefully. Tempering in the refrigerator is the best. Defrosting at room temperature encourages bcterial growth.

5 Do not refreeze thawed meats. It increases loss of quality.

6 Keep freezers clean.






RIGOR MORTIS


Rigor Mortis is a condition that occurs in the body soon after death. This is characterized by muscle spasm and the stiffening of muscles and occurs not only in Human beings but also in animals.

We know that all living beings respire and there are two types of respiration, aerobic and anaerobic. Aerobic respiration takes place in the presence of Oxygen and the end product is Carbon Dioxide. This would take place normally and produces ATP (Adenosine Try Phosphate), which is a high chemical bond energy compound derived from Amino Acids and provide energy for body functions.

Anaerobic respiration takes place in the absence of oxygen and its end product is Ethyl Alcohol. In animals, the end product of anaerobic respiration is Lactic Acid which when accumulated in the carcass decreased the pH and stiffens the muscles.

In living animals, the myoglobin stores oxygen in the muscles. When the animal is slaughtered, the external source of oxygen is cut off and the tissues use the stored oxygen to continue aerobic respiration and subsequent ATP and Carbon Dioxide production. Within a few minutes, the store of oxygen is depleted and the tissues now opt for anaerobic respiration, which then results in the accumulation of Lactic Acid in the muscles. Hence the acidity of the cells increases and the pH decreases. This in turn causes the muscles to stiffen. This condition is known as Rigor Mortis. This condition is aided by the fact that the supply of ATP is cut off and hence there is no energy for the tissue to work. The Lactic Acid gradually breaks up into lactate and water and indicates the end of Rigor Mortis and the production of water. This is characterized by bloating of the carcass.