The principal means of prevention is to select a place and method of storing, that suit best the produce and local conditions.Good sanitation and proper storage are keys to preventing future problems. |
Disposal of infested materials is the best way to eliminate the problem. Also check all items in pantries or on shelves. Often beetles can be found beneath cans and other items.
Thoroughly vacuum the shelves, both upper and lower surfaces, and use a crevice attachment to clean cracks and crevices. It is better to do a very thorough job one time than to have to repeat a hasty inspection and cleanup.
Stored product pests are persistent nuisances that cause damage to ingredients and finished goods inventory. They can also be a visual problem, create undesirable odors, and may necessitate a product recall or lawsuit if found in a product sold to the end user. Place products from cardboard, paper, or plastic containers into jars or other containers that can be sealed tightly.
The date of purchase of commonly used food items should be written on packages before placement in the cupboard. Older packages should be consumed before newly-purchased foods. Dry pet food, especially bird seed, should also be stored in tightly-sealed containers. The origin of many stored product pest infestations in cupboards (especially Indianmeal moth and sawtoothed grain beetle) is infested bird seed purchased and brought into the home. Therefore, it is advisable to keep bird seed in tightly-sealed containers, and stored away from the kitchen, to prevent the movement of stored product pests into the cupboard. Spilled food that might serve as sustenance for stored product pests should be vacuumed or otherwise removed from cupboards and other food storage areas. Because the adults of some stored product pests are long-lived (6-8 months), highly mobile, excellent at locating susceptible food sources (by odor), and capable of chewing through sealed packaging or entering small openings and opened packages to reach the food inside, it is important to commit to these preventive practices early and for the long term.
In all cases, strict hygiene is very Important. Warehouses and silos must be cleaned thoroughly of old infested produce before the new harvest is brought in. Bags should be stacked on pallets and stand free of walls and celling. Different products should be stacked separately. Food stores should be swept out every week and the sweepings must be burned immediately. The storage structures should be closed off to prevent entry by pests, airtight silos with good thermal insulation offer the best protection.
Temperature Control: Since most stored product insects cannot tolerate extreme temperature, heating and cooling are logical approaches to insect control. To some extent it has been a common practice to superheat some comodities for insect control. The temperatures of 55-60°C maintained for 10 to 12 hours are effective. Actually, these temperatures kill most insects very quickly but when the grain and materials are involved, the certain temperature must be kept for several hours to ensure complete penetration.
Low temperature is probably the most important single factor in making long term storage possible and economical. The insects become inactive and eventually die at a temperature below 12°C. Freezing quickly kills many insects. Low temperature is also important in maintaining seed viability.
Finally, if homeowners experience an ongoing infestation of stored product pests, it is advisable to seek the advice and services of a pest management professional. In addition to specific knowledge and experience regarding stored product pests and their control, pest management professionals also may utilize tools not available to the homeowner. Regardless of the company hired, the technician should conduct a thorough and complete inspection that results in an exact or likely location of infested material(s). Although locating infested material is not always easy, it is the key to eliminating a stored product pest infestation.
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