Baking&Snack - July 2014 - 77

OPERATIONS
Pest Control

Debugging
Your Bakery

Keeping insects out of stored ingredients and finished
products requires an integrated pest management approach.
by Laurie Gorton

L

Like all food processors, bakers and snack manufacturers
must deal with pests of all sorts if they want to prepare their
products in food-safe fashion. There are those with two
wings or four legs, and then there the ones with six, eight or
a hundred legs. None are the size of Godzilla, but often they
seem just as hard to keep out of the plant.
The pressure comes from not only regulators but also
customers. Hazard analysis critical control points programs
encompassed pest control from their inception. It has been
included in the Global Food Safety Initiative and its voluntary standards from their start, and it will be part of regulations that implement the Food Safety Modernization Act
through mandatory preventive controls.
"Pest control is a key part of everything," said Mel
Whitson, regional manager and degreed entomologist,
Central Life Sciences, Palm Bay, FL. "It requires you to
manage every aspect of your operation: who you're buying
from, how it's processed by the supplier, how you're receiving it, how you're storing it, how you're using it at your facility and how the plant is managed and sanitized."
The types of pests have not changed in recent years, observed Zia Siddiqi, PhD, director of quality systems, Orkin,
a subsidiary of Rollins, Inc., Atlanta, GA, but emerging
food types have added to risks. "The trend toward organic
or natural products, in fact, has been more favorable for the
stored-product insect pests," he said.

Materials at peril
Stored materials can be any food item in the plant, from
raw ingredients to finished packaged products. Some are
prone to attracting bugs, and some not.
"In the snack area, raw potatoes don't present much concern," Mr. Whitson said. "They are inherently pest-free because Mother Nature designed tubers to spend time in the
ground and gave them defenses."
But it's different for corn, wheat and all grains. "Grainbased materials have carbohydrates and proteins, which

insects like," said Raj Hulasare, PhD, PEng, senior scientist
and product manager, Temp Air, Inc., Burnsville, MN.
The type of stored material makes the difference. "If the
facility accepts grains and processed grains, it's at risk of attracting a wide variety of pests," Mr. Whitson said. While
not many bakeries store raw grains to later mill and bake
on the same site, they do receive flour, graham cracker
crumbs and other such ingredients.
Dr. Siddiqi added spices, nuts, candy pieces and dried
fruits to the list. "All pests need food as well as moisture to
survive, which make any food processing facility a target,"
he said.
Finished products, too, require protection. Dr. Hulasare strongly recommended
use of modified atmosphere packaging that
cuts oxygen levels inside the package to less
than 2%. Another anti-pest tactic is insectresistant packaging materials.

Balance of responsibilities
Flour millers and other grain processors are
well informed about stored-product insect
pests, but such problems in bakeries are not
well-researched. "There isn't a lot of published
information on insect-related problems in bakeries and snack facilities, but the facility managers and the pest management service proIndianmeal moths,
viders know the type of
a major pest of
problems encountered,"
processed cereal
Dr. Hulasare said. "The
products, have a
risk varies with the
wingspan of 0.75
type of food product
in. when at rest.
Scott Bauer, USDA
stored, length of storage
and level of sanitation
and pest management
practiced."

Red flour beetles infect stored
cereal products in southern states
and are good fliers; the virtually
identical confused flour beetles are
more often found in the North, but
don't fly. Each is about 0.15 in. long.
Peggy Greb, USDA

www.bakingandsnack.com / July 2014 Baking & Snack 77


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Baking&Snack - July 2014

Table of Contents for the Digital Edition of Baking&Snack - July 2014

Baking&Snack - July 2014
Table of Contents
Table of Contents
Editorial - Building a BreadHead nation
Newsfront - Flowers hangs ‘for sale’ sign on Biddeford bakery
ABA voices Nutrition Facts label worries
More sign on for wheat innovation
PMMI opens arms to processing machinery
In Brief
People
Dave's Killer Bread - Bold Moves
One loaf at a time
Building a national network
Dave’s killer new look
IDDBA - Shooting from the Perimeter
New perspective on health and wellness
Chemical Leavening - Every Little Bit Counts
Timed capsules
Colors - Naturally Colorful
Ingredient App - Gluten-free Functionality
Dividers - Portioning for Profits
Extrusion possibilities
Croissant Tech - Twists on the Traditional
Pest Control - Debugging Your Bakery
Industry Insight - The Forgotten Factor
Meeting Preview: AACCI - From the Baking Perspective
TIA - Tortillas Trending for Change
Events
Innovations
Products & Packaging
Patents
New on the Shelf
Marketplace
Ad Index
New Product Spotlight
Baking&Snack - July 2014 - Baking&Snack - July 2014
Baking&Snack - July 2014 - 2
Baking&Snack - July 2014 - 3
Baking&Snack - July 2014 - 4
Baking&Snack - July 2014 - 5
Baking&Snack - July 2014 - 6
Baking&Snack - July 2014 - 7
Baking&Snack - July 2014 - 8
Baking&Snack - July 2014 - Table of Contents
Baking&Snack - July 2014 - 10
Baking&Snack - July 2014 - Table of Contents
Baking&Snack - July 2014 - Editorial - Building a BreadHead nation
Baking&Snack - July 2014 - 13
Baking&Snack - July 2014 - ABA voices Nutrition Facts label worries
Baking&Snack - July 2014 - 15
Baking&Snack - July 2014 - In Brief
Baking&Snack - July 2014 - 17
Baking&Snack - July 2014 - People
Baking&Snack - July 2014 - 19
Baking&Snack - July 2014 - Dave's Killer Bread - Bold Moves
Baking&Snack - July 2014 - 21
Baking&Snack - July 2014 - One loaf at a time
Baking&Snack - July 2014 - 23
Baking&Snack - July 2014 - Building a national network
Baking&Snack - July 2014 - 25
Baking&Snack - July 2014 - Dave’s killer new look
Baking&Snack - July 2014 - 27
Baking&Snack - July 2014 - 28
Baking&Snack - July 2014 - 29
Baking&Snack - July 2014 - 30
Baking&Snack - July 2014 - 31
Baking&Snack - July 2014 - 32
Baking&Snack - July 2014 - IDDBA - Shooting from the Perimeter
Baking&Snack - July 2014 - 34
Baking&Snack - July 2014 - 35
Baking&Snack - July 2014 - 36
Baking&Snack - July 2014 - 37
Baking&Snack - July 2014 - New perspective on health and wellness
Baking&Snack - July 2014 - 39
Baking&Snack - July 2014 - 40
Baking&Snack - July 2014 - Chemical Leavening - Every Little Bit Counts
Baking&Snack - July 2014 - Timed capsules
Baking&Snack - July 2014 - 43
Baking&Snack - July 2014 - 44
Baking&Snack - July 2014 - 45
Baking&Snack - July 2014 - 46
Baking&Snack - July 2014 - 47
Baking&Snack - July 2014 - 48
Baking&Snack - July 2014 - Colors - Naturally Colorful
Baking&Snack - July 2014 - 50
Baking&Snack - July 2014 - 51
Baking&Snack - July 2014 - 52
Baking&Snack - July 2014 - 53
Baking&Snack - July 2014 - 54
Baking&Snack - July 2014 - Ingredient App - Gluten-free Functionality
Baking&Snack - July 2014 - Dividers - Portioning for Profits
Baking&Snack - July 2014 - 57
Baking&Snack - July 2014 - Extrusion possibilities
Baking&Snack - July 2014 - 59
Baking&Snack - July 2014 - 60
Baking&Snack - July 2014 - 61
Baking&Snack - July 2014 - 62
Baking&Snack - July 2014 - 63
Baking&Snack - July 2014 - 64
Baking&Snack - July 2014 - 65
Baking&Snack - July 2014 - 66
Baking&Snack - July 2014 - Croissant Tech - Twists on the Traditional
Baking&Snack - July 2014 - 68
Baking&Snack - July 2014 - 69
Baking&Snack - July 2014 - 70
Baking&Snack - July 2014 - 71
Baking&Snack - July 2014 - 72
Baking&Snack - July 2014 - 73
Baking&Snack - July 2014 - 74
Baking&Snack - July 2014 - 75
Baking&Snack - July 2014 - 76
Baking&Snack - July 2014 - Pest Control - Debugging Your Bakery
Baking&Snack - July 2014 - 78
Baking&Snack - July 2014 - 79
Baking&Snack - July 2014 - 80
Baking&Snack - July 2014 - Industry Insight - The Forgotten Factor
Baking&Snack - July 2014 - 82
Baking&Snack - July 2014 - Meeting Preview: AACCI - From the Baking Perspective
Baking&Snack - July 2014 - TIA - Tortillas Trending for Change
Baking&Snack - July 2014 - 85
Baking&Snack - July 2014 - 86
Baking&Snack - July 2014 - Events
Baking&Snack - July 2014 - Innovations
Baking&Snack - July 2014 - 89
Baking&Snack - July 2014 - Products & Packaging
Baking&Snack - July 2014 - 91
Baking&Snack - July 2014 - 92
Baking&Snack - July 2014 - 93
Baking&Snack - July 2014 - 94
Baking&Snack - July 2014 - 95
Baking&Snack - July 2014 - Patents
Baking&Snack - July 2014 - New on the Shelf
Baking&Snack - July 2014 - 98
Baking&Snack - July 2014 - Marketplace
Baking&Snack - July 2014 - 100
Baking&Snack - July 2014 - 101
Baking&Snack - July 2014 - 102
Baking&Snack - July 2014 - 103
Baking&Snack - July 2014 - 104
Baking&Snack - July 2014 - Ad Index
Baking&Snack - July 2014 - New Product Spotlight
Baking&Snack - July 2014 - 107
Baking&Snack - July 2014 - 108
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http://digitalbs.bakingbusiness.com/sosland/bs/2004_05_01
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https://digitalbs.bakingbusiness.com/sosland/bs/2004_03_01
https://digitalbs.bakingbusiness.com/sosland/bs/2004_02_01
https://digitalbs.bakingbusiness.com/sosland/bs/2003_12_01
https://digitalbs.bakingbusiness.com/sosland/bs/2003_11_01
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