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    Stored Food Pests

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    This document discusses pantry pests that infest stored food. It notes that 80% of human food comes from grains, and pests cause losses of up to 50% both before and after harvest. Common pantry pest types are listed. Foods vulnerable to infestation include cereals, flour, nuts, pasta, snacks and spices. Sanitation, monitoring, non-chemical controls like cold temperatures and heat, and judicious use of insecticides are recommended as part of an integrated pest management program to prevent pest contamination of food.

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    Stored Food Pests

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    This document discusses pantry pests that infest stored food. It notes that 80% of human food comes from grains, and pests cause losses of up to 50% both before and after harvest. Common pantry pest types are listed. Foods vulnerable to infestation include cereals, flour, nuts, pasta, snacks and spices. Sanitation, monitoring, non-chemical controls like cold temperatures and heat, and judicious use of insecticides are recommended as part of an integrated pest management program to prevent pest contamination of food.

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    This document discusses pantry pests that infest stored food. It notes that 80% of human food comes from grains, and pests cause losses of up to 50% both before and after harvest. Common pantry pest types are listed. Foods vulnerable to infestation include cereals, flour, nuts, pasta, snacks and spices. Sanitation, monitoring, non-chemical controls like cold temperatures and heat, and judicious use of insecticides are recommended as part of an integrated pest management program to prevent pest contamination of food.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PPT, PDF, TXT or read online from Scribd
    Download as ppt, pdf, or txt
    5K views65 pages

    Stored Food Pests

    Uploaded by

    -
    This document discusses pantry pests that infest stored food. It notes that 80% of human food comes from grains, and pests cause losses of up to 50% both before and after harvest. Common pantry pest types are listed. Foods vulnerable to infestation include cereals, flour, nuts, pasta, snacks and spices. Sanitation, monitoring, non-chemical controls like cold temperatures and heat, and judicious use of insecticides are recommended as part of an integrated pest management program to prevent pest contamination of food.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PPT, PDF, TXT or read online from Scribd
    Download as ppt, pdf, or txt
    of 65

    Stored Food Pests or Pantry Pests

    Modified from: urbanprinciples.ifas.ufl.edu/stored food pests.ppt

    Pantry Pests
    Serangga yang ditemukan menyerang penyimpanan bahan pangan manusia di rumah tinggal Pantry = food store, cold-room, storeroom, food cupboard

    Stored food pests


    80% of human food comes from grains 12% of harvest is lost to insects before harvest another 36% is lost after harvest to insects overall total food losses due to pests are about 50% destruction

    Jenis Hama Gudang = Pantry Pests


    Plodia interpunctella Corycra cephalonica Trogoderma granarium Oryzaephilus surinamensis Tribolium castaneum, T.confusum Stegobium paniceum Lasioderma serricorne Rhyzoperta dominica Sitophilus zeamais Callosobruchus chinensis

    Bahan Pangan Yang Diserang Pantry Pest


    Sereal (beras, jagung, Sorghum) Bubuk Coklat Cookies Makanan Ikan, kucing & anjing Berbagai jenis tepung Kacang-kacangan Pasta Potato chips Rempah-rempah Gaplek

    Two Pest Categories


    Primary Cause initial injury Secondary Take advantage of injury.

    Types of losses due to pests


    Direct Indirect

    Direct losses
    Actual consumption
    loss of weight, loss of nutrients, lower germination, reduced grade lower market value

    Contamination Damage to structures or containers

    Indirect losses
    wet grain heating bacteria fungi alflatoxins parasites of humans control and application costs excessive pesticide residues loss of consumer confidence

    WHAT IS FOOD FOR US IS ALSO FOOD ONLY FOR KITCHEN AND PANTRY PESTS

    Prinsip Pengendalian Pantry Pests Ekslusi Inspeksi Sanitasi

    Food contamination
    Insect infestation results in grain damage that cannot be repaired Food defect action levels set FDA standards for insect contamination Food exceeding those levels cannot be mixed with un-infested food to reduce levels of contamination Food processors can be fined or sent to jail for infestations found during inspections

    Food Defect Action Levels


    Apple Butter
    Insect Filth: Ave. of 5 or more whole or equivalent insects (not counting mites, aphids, thrips, or scale insects) per 100 g of apple butter Rodent Filth: Ave. of 4 or more rodent hairs per 100 g sample Significance: Aesthetic

    Food Action Defect Levels


    Cherries, fresh, canned or frozen
    Insect Filth
    Avg. of 4% or more pieces are rejects due to insects other than maggots

    Wheat Flour
    Insect Filth: Ave of 75 or more insect fragments per 50 g

    Management of Stored Food Pests/Pants Pantry Pests


    Objective: Prevent contamination from causing rejection

    Monitor Pest Population Control through non-chemical means if possible Use Chemicals as a last resort (they can cause rejection too).

    Inspection and monitoring


    Survey areas where insect pests can enter facility Windows and doors should be tight to prevent entry when closed Vegetation (fruit and nut trees) can cause pests to proliferate close to the building Weeds can provide harborage

    Materi Lindung

    Monitoring
    Light traps
    commonly used to trap flies, can be used to monitor flying stored product insects also

    Probe traps-inserted into infested commodity to trap insects


    Flanders, K

    Pheromone Trap

    Trapping
    Traps for all but flour beetles should be placed about 6 feet up. Flour beetle traps should be placed level on floor or shelves Place traps in grid pattern 25-50* feet apart Do not place close to windows and doors to prevent luring insects into facility*** Pinpoint problem areas, then visually inspect to find infestation Routinely service to replace attractants and clean or change sticky traps Lures are effective for two months after this they should be replaced with new ones.

    Information from Trapping


    Monitoringnew introductions, isolate current problems Looking at setae on back of a beetle, can determine food it was in.

    Other Rules of Thumb

    A warehouse may be 1 million cubic feet Trap placement


    1/30,000 ft3 (average) 1/10,000 ft3 (critical) 1/100,000 (noncritical)

    Monitoring
    Sex pheromone produced by
    Various Moths Anobiid beetles Dermestid beetles

    Sources:
    Insects Limited Trece Whitmire Moth volatile

    Monitoring
    Aggregation pheromone
    produced by many flour beetles and grain beetles. Both males and females respond to the lures

    Indian meal moth pheromones


    adults up to 13 mm, bicolored wings, inner half light colored, outer half coppery feeds on almost any stored food but especially is found in stored nuts, grain, dried fruit, and pet food traps contain hangers, traps, lures, and sticky paper

    Red and confused flour beetle pheromone


    adults up to 4.4 mm, dark reddish and somewhat flattened feed on flours, cereals, debris, cocoa, fruits, and vegetable products traps contain traps, oil dispensers, oil pads, and lures

    Cigarette beetles
    adults up to 5 mm, brown to reddish with the head tucked under pronotum attacks most stored food including tobacco hanging traps have hangers, traps, lures floor traps have stations and lures

    Sawtoothed grain beetle


    adults up to 3.25 mm, elongated and flattened, toothlike projections on side of pronotum enter many sealed containers same trap as flour beetle trap but with sawtoothed grain beetle attractant

    Angoumois grain moth


    adult wingspan up to 19 mm pale yellow forewings and gray pointed hindwings attacks whole grains hanging trap includes traps, hangers, and lures

    The trick to traps . . .


    Wheres the plume? Things that influence the pheromone plume:
    Air handling system HVAC, positive pressure High use during summer and winter Sends pheromone up and out of building if hung too high But if you hang the trap too low, the distribution of the pheromone will be poor and affect trap catch

    /lancaster.unl.edu

    IPM: Management Tactics


    Non-chemical control
    Sanitation Physical Cultural

    Many of the non-chemical control methods are PREVENTATIVE


    Biological Control: ?

    IPM: Management Tactics


    Judicious use of insecticides Examples of treatment plans, associated application equipment, formulations available and some products

    Common Facilities with Stored Product Pests


    Warehouses Stores Homes Bins will be covered in the lab

    General Principles for an IPM Program


    Inspect incoming material (prevention) is the first line of defense against most stored product insects.

    Inspect rail cars and trucks for spilled food and infestations

    www.bulkwest.com

    Flour in bags examine seams of bags; check surface of bags, look under a few bags, look for holes in bags, check pallet

    http://www.fsa.usda.gov/daco/pdd/eob/bhous35.jpg

    Inspection of incoming materials


    Look for trails in dust to determine presence of insects Boxes of grain products check surface of transportation vehicle and dust residues, remove inner pack, check box and bottom of box, check pallets

    Inspect material before putting inside kitchen pantry


    Check cereal boxes, flour bags, or any grain containing food

    /www.artisanspecialties.com

    General Principles for an IPM Program


    Inspect incoming material First in, first out

    First In, First Out

    www.olsensgrain.com

    Pet Stores
    Bags of pet food are common sources of infestation.

    Pet Stores

    Pigs ear chew toy--dermestids www.dog-gonegoodies.com

    Grocery Stores
    SPP can start infestation in food products, but become a problem in paper goods (packaging) where they can pupate.

    General Principles for an IPM Program


    Inspect incoming material First in, first out Sanitation

    Sanitation
    Spilled food Flour dust Trash containers Broken packaging Equipment cleaning

    Sanitation
    Its one thing to clean out a kitchen pantry
    Discard infested items Vacuum Wipe shelves down with warm soapy water pages.ivillage.com

    Sanitation?

    Sanitation?

    http://www.worldgrain.com/graphic/bulk.gif

    www.bulkwest.com

    Non-chemical controls
    Cold Heat Packaging Mechanical destruction

    Cold
    Low temperature of product can retard or kill stored product pests Grain storage silos usually have aeration equipment to pull cold air into grain in winter to kill or slow development of grain pests Storing susceptible materials in refrigerator will slow or kill pests Packages placed in refrigerator will kill most stored products pests if the cold penetrates to all areas of the package (4 days for a 5 lb bag of flour)

    Heat
    Processing plants are often heated to 120-150oF for 24 hours Infested food can be placed in oven at 150oF for 20 minutes Infrared and microwaves are often used to kill pests in processing

    Packaging
    Packaging can keep products free of insects Newly hatched larvae can penetrate cracks 0.12 mm wide Waxed paper and cardboard can be penetrated by stored products pests 75% of infestation occurs at folds and corners of a carton Foil laminates can prevent most insect infestation Glass jars and metal drums are virtually insect proof

    Mechanical destruction
    High rpm (2,900 rpm) will kill insects and mites Milling and other processing equipment can mechanically destroy insect pests

    Entoleter Impact milling equipment

    http://www.entoleter.com/

    Chemical control
    Much changed with loss of MeBr Contact treatments -- Ultralow volume (ULV) or Ultralow dosage (ULD) applications of pyrethrins or pyrethroids Fogs, mists, and aerosols cannot penetrate food to kill insects They kill exposed stages and can be used regularly to prevent infestations in the facility from attacking products Protectant insecticides Placed in cracks and crevices where insects rest.

    Protectants
    Inorganic dusts (diatomaceous earth) sometimes used to protect seeds and grains from insects Malathion- has been registered for application to all major grains and has been used since 1958. EPA tolerance is 8 ppm in recent years most of the common pest species have developed resistance to malathion Not widely used

    Protectants
    Chlorpyrifos-methyl (Reldan), Banned in 2003 Pirimiphos-methyl (Actellic)-- expanded registrations for stored grain insects
    Not widely used

    Spinosad
    Registered for stored grain use in Jan. 2005. Effective against all major insect pests. Like Bt, it is a bacterial by-product so is considered natural and can thus be used on grain for any target market (including organic).

    Protectants
    Hydroprene (Gentrol)-- can be fogged and sprayed for control of stored products pests
    Gentrol Point Source

    Methoprene (Diacon II, Wellmark and DeGesch) Bacillus thuringiensis (Dipel)-- exempt from tolerance regulations. Can be applied as a surface treatment for control of lepidopteran pests

    Fumigants
    Used to kill insects in raw and packaged food Leave very little residue

    ProFume is replacing Methyl Bromide


    2005 MeBr production/importation banned ProFume major player now.
    Dow AgroSciences Sulfuryl Fluoride old product, used for structural pest control for many years (Vikane) Disrupts the glycolosis and citric acid cycles, works in 24-48 h Cost similar to MeBr

    Phostoxin, Gastoxin, or Magtoxin


    Can be used to kill insects in all kinds of grain, including seeds because phosphine has no effect on germination
    At 68oF, fumigation time is 3 days, at 40-53oF recommended time of fumigation is 10 days; therefore treated areas must be very gastight

    Fumigation procedure for stored products pests


    Sealing similar to structural fumigation, but usually the infested product is placed on a concrete slab and covered with a tarp held in place with sand snakes or tape Plastic tarp and tape is minimum required Placards must be placed before start of fumigation and must contain name of fumigant, date of release, name and phone of applicator If area around the fumigation is occupied, monitoring within 10 ft of the fumigated area is required and levels recorded

    Fumigation procedure for stored products pests


    Release of the fumigant
    2 person teams responsible for release of fumigant. Full face respirators with proper canisters or SCBA equipment must be available before release of fumigant

    Fumigation procedure for stored products pests


    Aeration A method of ventilation of the fumigated area must have been established before release of fumigant SCBA must be used in concentrations above 15 ppm full face respirators with yellow cannister with olive stripe are used for 0.3-15 ppm no protection is required below 0.3 ppm Anyone entering a fumigated area where concentrations are unknown must where SCBA

    Fumigation procedure for stored products pests


    Monitoring
    Usually Draeger tubes and a hand pump are used to monitor levels of fumigant. One pump will draw a specific amount of air through the tube Color change in the reactive material in the tube indicates air levels Cardinal Products

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