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
-
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.
-
-
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.
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.