Meat&Poultry - June 2013 - 48

Sanitation Tips

Usual suspects
An effective pest-control program begins with an underexplode, which could

standing of potential pests, their feeding habits, where
and how they live and various methods of controlling

allow for particles to

and eliminating them. The most common pests in food-

drift to areas around the
trap. It’s important not to

processing facilities are cockroaches, insects – including

put these traps near food-

flies, ants and beetles – rodents and birds.

handling areas. Instead, sticky traps, baited jug traps or

Cockroaches

sticky ribbons are a better alternative in these areas. In-

Cockroaches are the most-common pests found in food-

secticidal sprays or fogs can also be used to suppress flies.

processing facilities. Roaches have been shown to transmit diseases including bacteria, such as Salmonella, Vib-

Rodents

rio cholera, Staphylococcus aureus and others, some in the

Rodents include rats and mice. They must be controlled

insect’s gut, and others on its exterior surface.

because they can carry disease and will also damage food

Detection – A good way to detect cockroaches is to en-

containers and consume food. Some signs of rodent infes-

ter a darkened production or storage area, turn on the

tation include droppings, visual sightings, noises, smudge

lights and look for scurrying roaches. They can also be

marks, tracks, gnawing and urine stains.

found by inspecting inside electrical junction boxes, re-

Prevention – Remove clutter from food plant and storage

ceptacles and control panels or by looking behind objects

areas in order to eliminate rodent hiding places. Food and

and in floor drains.

water sources should also be eliminated. Finally, rodents

Prevention – The first step to prevent roaches is elimi-

must be denied entry into the food plant. This would in-

nating places where they may live, including cardboard

clude filling all cracks, screening fan and vent openings

boxes. It’s important to seal and fill cracks and crevices

and installing drain covers.

throughout the plant and to seal openings around con-

Control – Physical-control systems including traps, ul-

duits and pipes where they pass through walls and ceilings.

trasonic devices, bait boxes and poisons can also be used.

Control – Chemical control of cockroaches requires
EPA-approved insecticides that are generally formulated

Birds

as sprays, aerosols and dusts.

Several species of birds carry disease and therefore pose a
risk to food-processing facilities. The most common bird

Flying insects

pests are pigeons, sparrows and starlings. Birds are hard

The most common flying insects are the housefly and fruit

to eliminate after they frequent a food-processing facility.

fly. A single housefly has been estimated to carry up to 3.6
million bacteria. The movement of flies from unwhole-

Prevention – The best method of prevention is eliminating nesting and feeding sites on the building.

some food sources to other surfaces provide endless op-

Control – Bird-repellent systems often work to scare and

portunities for them to transmit disease-causing bacteria.

deter birds from roosting areas. These systems include

Prevention – The most effective method of fly prevention

scaring devices, sticky pastes, electrical wires, netting,

is removing and eliminating breeding sites. This primarily

entry barriers, needle strips, traps and poisons.

means the availability of garbage. Garbage must be located

Pests are unavoidable in food-processing facilities, but

away from doors and removed frequently. Flies must also

proper monitoring, sanitation and control can help stop

be prevented from entering the food-processing facility.

pests from causing contamination and spreading disease. ■

Control – Electrocution traps with blue fluorescent
light traps are effective in helping to reduce flying insects,
however, one drawback is that the traps cause the flies to

• Meat&Poultry • June 2013 • www.MeatPoultry.com

This list is to be used only as a guideline. Address specific questions to
your supervisor.

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Meat&Poultry - June 2013

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