Page 41 - FoodFocusThailand No.144_March 2018

STRONG QC & QA

Consistent monitoring of these storage areas is crucial for detecting these pest issues.
The two most common methods for monitoring stored product pests are visual inspections
through physical examination and the use of pheromone traps. Pheromones are chemicals
insects (and other animals) use to communicate with each other. Many stored product
pest females use pheromones to attract mates. These pheromones can be synthesized
and used to attract males and trap them in a sticky trap.
Stock should be rotated frequently in storage areas, using the First In, First Out (FIFO)
technique. This single technique is probably the greatest weapon against stored
product pests as most of them require four to six weeks to develop into adults. Storage
shelves should clean and free of dust. Spillage should be diligently sought out and
cleaned up.

เอกสารอ้างอิง/Reference
“Keys to Effective Pest Management in the Food Industry” Available on www.foodsafetymagazine.com/
magazine-archive1/augustseptember-2003/keys-to-effective-pest-management-in-the-food-industry
www.pestworld.org

be sure that they are not positioned above
entryways, but set back from the building and
directed towards the building. This attracts insects
away from the building towards the light. And, as
opposed to more standard mercury vapor exterior
lighting, choose yellow (sodium vapor) exterior
lighting that will actually attract fewer pests.
Eliminating entry points for pests can further
reduce the risk of pest infestations within a facility.
Pests often enter buildings through doors and
windows so facility doors should be sealed with
door sweeps and be self-closing. Doors that must
remain open, such as dock doors, should be fitted
with air curtains or plastic strip curtains. Facility
airflow should be positive at all entry points, which
allows insects to be pushed out. Employees should
not prop doors open during a shift or during a break.
Makeup air should be filtered so insects are not
blown inside.

On the Inside
Spiders, cockroaches, ants, flies, and even termites
can threaten the integrity of a product. To avoid
these, sound sanitation measures, proper pest
management techniques and other Good
Manufacturing Practices (GMPs) should be
followed. Inside the facility, floors should be in good
repair, free of product and other residue. Cracks
should be caulked and sealed, especially at floor/
wall junctions. Product spills should be addressed
immediately, and empty product pallets should be
stored away from other products and removed as
soon as possible. Products and materials should
be stored away from windows and walls to reduce
the risk of contamination.

In the Bag
Stored product pests are also a concern for facilities
with dry storage. Weevils, beetles and moths can
inflitrate bagged meal and powdered food product.
Once introduced to the facility, they can spread to
other susceptible product as fertilized females seek
out new breeding sites.

MAR 2018 FOOD FOCUS THAILAND 41