What is a Fumigant?
Fumigants are pesticides that are volatile and exert their toxic action as poisonous gases in an enclosed space. Fumigation is a versatile technique that can be applied in a wide range of situations. It should be undertaken only when management is satisfied that a need to carry out pest control exists, that fumigation is the appropriate process, and that the fumigation may be safely and effectively carried out.
Fumigation is useful where a rapid kill of pests is required and for effective removal of pests from structures into which clean commodities are to be brought.
Problems caused by Stored Product Pests:
Direct damage where the kernels are hollowed or otherwise damaged
Contamination of stored products with live or dead insects (at all stages of growth) eg: cast skins and droppings
Damage to wooden structures and various types of food packaging
Negative effects of infestation on stored products:
Feed attacks, Modification of ingredients, Adverse effect on taste and smell, Modification of appearance, Residues of metabolism, Health damage, Consequential damage.
The Food and Agriculture Organization estimated that the amount of food damaged or destroyed by insect pests each year would be sufficient to feed several hundred million people.
Stored product pests may appear anywhere in storage, during transport or in processing plant. A store is an ideal breeding place for pests because there is food in abundance, conditions favorable for their development, they are undisturbed and normally the pests are not endangered by their natural enemies. Most suitable way to solve this problem is Fumigation because only fumigant will reach the pests in their most remote hiding places, killing all development stages of insects’ eggs, larvae, pupae, adults.
With the demand of zero tolerance to pests in the pharmaceutical industry, you will require a company that has a proven to provide high quality pest control and the continuity of technicians to provide consistency of service.
The key to effective pest control is in prevention. Preventative measures will :
Minimize and / or reduce overall costs of pest control
Avoid the potential of closure and downtime, which can cost the company lot
Prevent loss of wages if the company is forced to shut down
Avoid loss of stock due to contamination
Avoid potentially disastrous Public Relations and negative Social Media Coverage.
Our technical experts will work with you to devise effective defences against pests and advise on working practices that can stop pests ever becoming a problem.
Restaurants / Hotel / Pubs / Bars
Pest Control for Hospitality Businesses
The most valuable asset of a pub, bar or restaurant is its reputation. This comes principally from the quality of the food and service, but your customers also expect the highest level of hygiene.
Common pests in restaurants, hotels, Pubs and Bars
Mice, rats, flies and cockroaches pose a particular threat to hygiene standards in food preparation and storage areas because of their disease risk and the contamination they cause. However, there are a wide range of other pests that can spoil food or be a nuisance to your customers. Pest Control for restaurants, pubs and bars therefore needs to protect the key risk areas.
Rodents: Rats and mice are a major pest problem for bars and restaurants in India. Rodents have the habit of chewing on cables and insulation; Furthermore the contamination caused by urine, faeces and shed hair can lead to wastage and a high disease risk for your customers and employees.
Cockroaches: Cockroaches are strongly attracted to food and drinks stored and served in bars and restaurants. Once a cockroach infestation has taken place they can be difficult to eradicate. Cockroaches can transmit a number of diseases, such as Salmonella food poisoning, Dysentery and Cholera and pose a high health risk for customers and employees alike.
Flies: Flies feed on a wide range of foods, including faeces and garbage. If they get into contact with food or drinks, they can cause bacterial contamination, with, for instance, Salmonella and Cholera pathogens. Flies are often the cause of food poisonings.
All meat and poultry processing facilities, to prevent infestation, the processor must create a proactive program for stopping these pests from threatening the safety and quality of the product. The pest control program is a stand-alone program and is also a part of the plant's food safety system.
There is no insect, other than the housefly, that is more easily recognized and detested than the cockroach. Cockroaches have been shown to transmit diseases including pathogenic food borne bacteria such as salmonella, Vibrio cholera, Staphylococcus aureus, and others both in the insect's gut and on its exterior surface. harbor the insects or their eggs cases). This is done by sealing and filling cracks and crevices and maintaining a sealed, smooth surface throughout the plant in production and nonproduction areas.
Seal junction boxes, receptacles, and control panels. Seal openings around conduits and pipes where they pass through walls and ceilings. Inspect incoming shipments (packaging, ingredients, etc.) and reject infested shipments. Chemical control requires that EPA permitted insecticides be used in the food plant. These products are generally formulated as sprays, aerosols, or dusts. Dry powders and dusts, such as boric acid and insecticide powders, take advantage of the cockroaches' habit of preening themselves. It is important to understand that no pesticide can be used in a food processing plant unless EPA has approved such use.
These primarily include insects that use the food as both nourishment and a habitat. They are usually small insects that infest and destroy foods during all stages of their life cycles. This group includes beetles, weevils, borers, and moths. Stored product pests are not generally associated with disease, as are cockroaches and flies, but they are considered a major food contaminant.
As a group, they prefer dry products such as cereal grains and flours, but other foods such as nuts and dried fruits may be infested, as well. Weevils infest stored grain and cause economic losses worldwide. The life cycle for most weevils is four to five months, and they can infest nearly every cereal grain. Flour moths lay their eggs in flour or meal where the larva destroys the product, and they are important grain pests. A variety of beetles can infest foods and food ingredients. These include grain beetles, flour beetles, and others. Prevention: The purchase of quality, pest-free grain and food ingredients is the first step to prevention Regular cleaning of storage areas and processing equipment to remove ingredient spills and accumulated dust is also important. Fumigation of empty storage bins with phosphine, ethylene oxide, or carbonyl sulfide are effective control options for stored product pests. Similarly, fumigation may be used in facilities when processing operations are over for the day.
Rodents include rats and mice. They must be controlled in and around a food plant because rats and mice carry and transmit disease, and they can cause significant economic losses by damaging food containers, contaminating food with rodent droppings, and consuming food.