Controlling pests in kitchens and food factories

When one has identified a pest species, possibly with the help from the keys, tables and descriptions, the next step is to find out the goods it is likely to attack.

In a factory the control of pests will usually require expert assistance. In a house, on the other hand, one can sometimes do it oneself and the following lines of action are suggested.

a) empty the cupboards and perhaps throw away any lining paper.

b) thoroughly clean all cupboards and shelves, preferably with a vacuum cleaner which can remove insects and dirt from cracks and crevices. Laundry should be properly dried, as damp encourages most pests.

c) examine the goods before putting them back in place. It is usually best to throw away any that are infested.

d) if the goods are only slightly infested or if one has any doubts, it is often possible to save them by warming them in an oven; a temperature of 80° C will kill all stages in the life cycle within a few minutes. The same result can be achieved by putting the goods in a deep freeze for a week.

e) in spite of thorough cleaning it will sometimes be necessary to treat in- accessible cracks and crevices with an insecticide. It is obvious that the strictest precautions must be taken if such substances are to be used in a kitchen or food store. In most cases insecticides based on pyrethrum (p. 219) will be the most suitable for use in the kitchen.