Pest Control: Processing Out Pesticides

This is the second article in a four-part series about pest control in processing facilities.

In the past, striking the balance between effective pest control and environmental stewardship was viewed as something akin to telling cats and dogs to play nice together.

But in recent years, advances in research and technology have allowed Pest Management Professionals (PMPs) to develop more environmentally friendly Integrated Pest Management (IPM) programs for prevention and treatment without sacrificing effectiveness. These treatments help food handling and processing facilities keep pests out while drastically reducing the need for spray-based pesticides.

By implementing more comprehensive IPM programs to prevent pests, food processors can minimize the likelihood of chemical contamination and improve audit scores, creating a halo effect in the eyes of customers up and down the supply chain. “Greener” pest management programs also reinforce a commitment to employee safety by helping to protect staff from chemical exposure.

Today, the most environmentally conscious companies employ a variety of tools and techniques to minimize risks associated with pest control process:

Sanitation and exclusion are the most vital methods of reducing pesticides. Cleaner facilities with fewer pest-entry points naturally require less aggressive chemical control, so every IPM program should start with a written sanitation plan and a plan to identify and seal exterior cracks and crevices.
Baiting is one of the most common techniques because it allows PMPs to deliver pesticides to target pests with minimal exposure risk. The key is to use non-volatile baits placed in such a way that non-target animals cannot access them. They may also be placed in tamper-resistant containers accessible only by the target pest.
Insect growth regulators, or IGRs, are another relatively safe pest management option. IGRs are non-toxic chemicals that prevent some insects from reaching adult maturity and thus prevent the pest population from reproducing. They are usually specific to the target pest and harmless to humans and other creatures.
Organic cleaners are less harsh than chemical cleaners and may help cut down on pest presence by removing potential food sources, breeding grounds and odors. Organic cleaners rely on naturally occurring bacteria that eat away grease and grime buildup in drains and on floors.
Repellents can be another “green” weapon if used properly. Silica gel, for example, is made from sand. It physically repels cockroaches and other crawling insects by damaging their exoskeletons as they move across it.

IPM also uses more intuitive techniques such as removing standing water near a facility, which may attract rats or certain types of insects, and making sure a strict waste removal schedule is put into place. Simple steps in the receiving and shipping areas, such as inspecting for pests and implementing a “first in, first out” approach to incoming goods, should also be part of the program.

As science and pest control move into the future, even more environmentally friendly tools are being developed to make sure food processing plants and other facilities are less dependent on conventional pesticides. Consult your pest management provider for more information about the benefits of an IPM program. You can also request a free consultation from most major pest control companies.

Frank Meek is Technical Director for Orkin Inc. As a board-certified entomologist and an 18-year industry veteran, he is an acknowledged leader in the field of pest management. Contact Frank Meek at [email protected] or visit www.orkin.com/commercial.



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