Pest management concepts

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1 Pest management concepts Bhadriraju Subramanyam, PhD Professor Department of Grain Science and Industry Kansas State University Manhattan, KS Tel: Website: IAOM 4 th Annual SE Asia District Conference October 8-10, 2013 Ho Chi Minh, Vietnam

2 Invertebrate and vertebrate pests Invertebrate pests: Filth flies Cockroaches Mites Stored-product insects Vertebrate pests: Birds Rats and mice (rodents) Ant

3 Economic losses caused by pests Invertebrate pests cause <5 to more than 10% loss Vertebrate pests (rodents, birds) cause anywhere from 5 to more than 50% loss Loss characterization Consumption of product Quality loss (product adulteration) Costs of sanitation Repeated treatment costs Product rejection by clients/customers Loss of export markets

4 Farm Transportation carriers Field Pests should be managed throughout the farm-to-fork continuum Processing plant Consumer Retail store

5 Pest control versus management Control = elimination Hard to measure in real world situations absence of evidence is NOT evidence of absence Management = maintain populations at acceptable levels But this level is nebulous! Control is valid if one can quantify it! (90% control relative to pretreatment level) What level of control is acceptable? 1, 2, 3, 4, or 5 log reduction? How can this be measured? Management is with reference to an action level Is my pest level above or below an established threshold? Do we have action levels for pests in grain and processing facilities? There is zero level for some pests (Is this realistic or can this be measured with some level of certainty?) [Sampling issue]

6 Pest management Essential component of cgmps (21 CFR, Part ) Unavoidable filth (regulated by DALs) Avoidable filth (a result of not adhering to cgmps) A pre-requisite program of HACCP One of the 5 prerequisite programs

7 Defect action levels GIPSA standard for infested grain Wheat, rye, and triticale 2 live insects/kg of grain Barley, canola, corn, oats, sorghum, soybeans, sunflower seeds, mixed seeds 1 live weevil, or other 5 live injurious insects, 10 or more live injurious insects At time of sale 32 IDK/100 grams (wheat) In processed food 75 insect fragments/50 g of flour (wheat)

8 Pest management All facilities are at risk Pests may gain entry into a facility via raw materials, people, or attraction based on facility design Management through Sanitation Exclusion Use of chemicals and chemical alternatives Overall goal: Prevent risks and product contamination from pests, pest by-products, and pest control agents

9 A grain/food processor should develop scope of services for pest management

10 Scope of services A comprehensive pest management program that complies with local, state, and federal standards One that fulfills the practical needs of the clients (grain/food processor) One that can show tangible benefits when implemented (cost-effective) One that improves the image of your pest management company as well as that of the client

11 Scope of services Are not static but dynamic There could be several tactics based on time of year and for different pests Should be able to be revised in real time

12 Pest management Do nothing (rarely possible/certain times of year) In-house Outside contractors (pest management service provider)

13 Qualities of a pest management service provider I. Licensing and certification II. Experience III. Specialty IV. Size V. Appearance VI. Program (established for each site)

14 VII. Personnel VIII. Interest IX. Associations X. References XI. Prices XII. Contract XIII. Insurance

15 Good Service Characteristics Professional Ethical Neat Clean Client confidentiality

16 Good Service Characteristics Reputable Knowledgeable Experienced Honest Listens

17 Good Service Characteristics Dependable Support expertise Timely Service consistency For emergency

18 Good Service Characteristics Communication Documentation In person On phone

19 Good Service Characteristics Ownership Pride Personal Problem solver Solutions provider

20 Scope of services Key features of a good pest management service provider: Available 24 hours a day, 7 days a week Inspection and pest identification is a must Information (client education is critical to success) Monitoring a must to know what you have and how your program is working Must wear protective apparel/clothing Documentation Keep safety of product, clients, pets, and environment in mind at all times Reporting-data logs, dedicated website During each visit relate pest activity to sanitation or lack thereof

21 What should you do? Establish preventive conditions to eliminate pests on grounds such as: Keeping a 50 feet area free of litter and high foliage with good drainage Keeping the immediate 2 feet area next to the building free of any foliage Keeping trash disposal timely with all containers dry, clean and covered Keeping receiving areas clean and closed

22 Improper garbage disposal promotes pest activity Keep dumpster on a concrete pad Weekly garbage disposal

23 What should you do? Establish preventive conditions to eliminate pests in buildings such as: Assuring exterior lights be non-insect attracting, preferably not near doors Assuring roofs/walls are in good repair and free of any openings Assuring doors are tightly closed Avoid open unscreened windows

24 What should you do? Establish preventive conditions to eliminate pests in/on food such as: Inspecting incoming shipments Establishing FIFO (first-in first out) for all materials Segregating insect sensitive products Isolating suspect contaminated goods Conducting strategic deep cleaning

25 What should you do? Establish preventive conditions to eliminate pests in/on foods such as: Attending to damaged product and any related spills in a timely manner Providing staff training assuring a higher pest management awareness Maintaining good records of all pest activity, mapping and control measures

26 Are there pest management standards for the grain and food industry?

27 The simple answer is YES! AIB consolidated standards for grain and food industries National Pest Management Association Standards

28 Here is the big question There are only defect action levels for processed foods with respect to unavoidable contamination These are regulated via DALs or action levels How about levels for avoidable contamination? Avoidable contamination-how do we address it? GMPs, HACCP or any international standard

29 Prerequisites for a pest management program Select a company that understands issues of the client (grain or food processor) PMPs should be certified and knowledgeable The PMP should do a pest risk analysis of the interior and exterior of the account being serviced Risk analysis: risk assessment, risk mitigation, risk communication Relate PMP assessments/efforts with third party audits

30 Prerequisites for pest management Prevention Identify vulnerabilities of the account Food, water, shelter for pests (triangle of life) Explore what the client is doing to prevent pests Corrective actions are what you do but corrective actions or lack thereof affects pests

31 Focus on the triangle of life Food Water Shelter Eliminating these three sources that support pests is a preventive tactic Can you actually eliminate the three sources that support pests?

32 Management tactics Food and water Eliminate water and food outdoors and indoors Vegetative-free barrier zone Dumpster location (away from the food plant) Sanitation schedules (master sanitation schedules) Shelter Landscaping Unused equipment Water sources (rats)

33 Exclusion Prevent anything from outdoors contaminating products Metal sheeting-for rodents Closing doors Screens on windows Closing doors Air curtains Covering air vents on the roof

34 Zoning During inspections especially over time Identify areas of infestations Rank these areas based on infestation Break the areas you inspect by zones based on sanitation or infestation risk Conduct nighttime inspections Relate sanitation to pest infestation risks

35 Evaluate pest management tactics Make use of your historical data Can you justify the frequency of your chemical or nonchemical intervention? Understand how pest management efforts are affected by unsanitary conditions! Ask yourself if you really understand your client issues or needs Pest management service provider should be knowledgeable Should strive for continuous improvement (new knowledge)

36 The pyramid of pest management Evaluation & documentation Pesticides Physical controls Monitoring Inspection Sanitation Pest ID, behavior, ecology

37 Thank You

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