Food pest control/control services are based on a set of actions that must be implemented jointly to increase the probability of success:
Inspections;
Setting up monitoring systems;
Presentation of advice to prevent infestation;
Application of insecticides and derivatizing agents;
Verification of results;
Drafting of punctual and summary reports.
Go to the pages dedicated to the recognition of food insects.
Fight and control of food infestation:
In order to manage this role, even the complex one, the service company will have to read up and work with trained personnel in relation to:
Life habits and behavior of the main parasitic species (see below);
The search methods (and tools that can be used) for verifying the presence of potential parasites (so-called MONITORING
The main management aspects of an agro-food industry (processing shifts, conformation, and complexity of the plants, characteristics of the micro-climate inside the industry (temperature, relative humidity), methods of performing cleaning and regular routine and extraordinary maintenance programs
The prevention technicians must also understand with certainty:
If the cause of the infestation is internal to the company (therefore the parasites find inside the buildings good conditions for their development); If the infestation is occasional and is generated due to contamination from the external environment (the parasites have penetrated thanks to raw materials, packaging, personnel, unprotected openings, …). If the measures adopted by the food company are able to effectively prevent entry to pests (mosquito nets, double doors, air blades, drain siphons, sealing interstices and holes for the passage of service pipelines, etc.).
The exterminator without the collaboration of the food company management can hardly obtain appreciable results (for example it is of little use to apply an insecticide formulation, even if of excellent quality, on oily or dusty surfaces or covered by food processing residues).