Insect Management for Food Storage and Processing, Second Edition has been completely revised and updated with new chapters on topics including inspection techniques; retail pest management; environmental manipulation (e.g., hot, cold, modified atmospheres, ionization) to control insects; and the latest scientific research on integrated pest management (IPM) control techniques. Common and unusual exterior/interior pest insects are covered and examples of both chemical and non-chemical pest insect control strategies are thoroughly discussed. The book provides practical and science-based information on how to solve pest insect problems in a timely and economical manner.

Chapter authors are recognized around the world as experts in their respective fields. Scientific language is put in simple terms so those working in a food plant or warehouse environment can easily take information from the chapters and apply it for effective pest insect control strategies. Control methods explained have survived the test of time. This edition is essential for food safety and regulatory food processing personnel where cereal grains are a component of the operation.

The book includes actual pest insect case histories that authors have experienced with control methods that work. The book is written so its readers can pick it up and use it as a ready reference in any storage or processing environment. It is a must-read for commercial and structural pest control operators, technicians, or directors; food plant inspectors, auditors, and plant sanitarians; as well as QA managers, food safety consultants, and university extension personnel.

Insect Management for Food Storage and Processing, Second Edition

Introduction

Pest Identification
Holistic Pest Management
Prevention: Sanitation, Inspection, Monitoring, Engineering, Good Manufacturing Practices

Part I. Basics of Insect Pest Management

Integrated Pest Management Strategies for the Food Industry Raw-Material Supplier
Food-Processing Facility: Insect-Monitoring Devices, Processing Equipment as a Control Strategy, Packaging Design Strategy, Sanitation Strategies, Product Distribution and Transport
Potential Insect-Control Strategies Under Development for the Food Industry Role of the Pest Management Professional in Food-Processing Pest Management Then and Now
Decisions: Contract (Outside Vendor) Pest Management: Advantages, Disadvantages
In-House Pest Management Programs: Advantages, Disadvantages
Are Shared Programs an Option?
Role of the Pest Management Professional: A Partnership, What PMPs Must Do Inspection Techniques
Where to Begin
Exterior Grounds
Roof Areas
Plant Interior: Managing Space, Seeing the Space Facility Inspections:Supporting Insect Pest Management in the Food-Manufacturing Environment Plant Grounds: The Immediate Plant-Exterior Environment
Building(s) Construction Elements and Maintenance: Utilities, Physical Structure, Plant Equipment, Cleaning Programs and Practices: Procedures, The Master Sanitation Schedule, Integrated Pest Management Programs, Employee Hygiene: Personnel cGMPs, Finished-Product Warehouse, Receiving: Material-Handling Programs, Shipping: Transportation Guidelines, The Inspection Report Insect-Resistant Packaging History of Food Packaging
Importance of Insect-Resistant Packaging
Insect Response to Food Odor
Insect Pests of Packaged Foods
Testing for Insect Resistance
Methods to Reduce Infestation Stored-Product Insect Behavior Exploitation of Patchy Environments: Fundamental Principles, Stored-Product Insects, Implications for Pest Management
Response to Stimuli: Fundamental Principles, Effects on Stored-Product Insects, Implications for Pest Management

Part II. Environmental and Nonchemical Manipulation

Insect Light Traps History
Principles of Operation: Attraction—Energy (Light) Spectrum, Fluorescent Lamp Operation, Ultraviolet Lamp Types, Lamp Life Loss, Safety-Coated Ultraviolet Lamps, Trapping and Containment
Trap Construction: Components, General Trap Designs
Regulation and Compliance Concerns: Audit Guidelines, Electrical and Health Issues, Safety Certification
System Design: Three-Phase System, Surveying and Inspecting
Miscellaneous Facility Management for Flying Insect Control: Exclusion Strategies, Lighting, Window Tinting, Exterior Structure Color, Grounds Biological Control of Stored-Product Pests Advantages of Biological Control
Disadvantages of Biological Control
Approaches of Biological Control
Natural Enemies: Insect Parasitoids, Insect Predators, Fungi, Granulovirus, Bacteria
Bulk Grain Storage: Predators, Parasitoids Field Studies, Integration
Mills, Bakeries, Warehouses, and Retail Stores: Parasitoids, Predators, Nematodes, Field Studies, Integration
Future of Biological Control in Stored Products Temperature Modification for Insect Control . Background and History of Heat Treatments
Effects of Heat on Insects: Heat Tolerance in Insects
Calculating Heat Energy Requirements
Delivery of Heat Treatments: Planning, Safety Considerations During Heat Treatments, Monitoring Heat Treatments, Post-Heat-Treatment Activity
Heat-Treatment Case Studies: Study 1. An In-House Heat Treatment of a Malting Facility, Study 2. Heat Treatment of the Kansas State University Pilot Feed Mill Modified Atmospheres for the Control of Stored-Product Insects and Mites Overview: Background and History, Definitions and Uses of MA, Modifying the Atmosphere of the Storage Ecosystem
Effects of MA on Stored-Product Insects and Mites: Lethal Action of MA on Insects, Interrelated Physical Environment Effects, Biochemical Effects, Physiological Effects, Behavioral Effects
Effects of MA on Product Quality: Germination of Seeds, Product Quality Preservation, Sorption of Carbon Dioxide, Corrosion Potential of Carbon Dioxide
Generation and Application of MA: Generation of MA, Methods for Applying Modified Atmospheres, Sealing and Pressure Test for Gastightness, Monitoring Gas Concentrations
Specific Applications of MA: Cereal-Grain Preservation, Preservation of Tree Nuts and Dried Fruits, Disinfestation of Dates, Packaging of Food, Museum Artifacts, Fresh Storage of Fruits and Vegetables, Narcissus Bulb Treatments
Economics of Treatment: Cost of Sealing, Cost of Gas
Current Usage oF MA
Research Needs: Laboratory Work, Field Work Irradiation Irradiation Effects on Pests
Radiation Effects on Storage Pests: Sensitivity to Radiation, Radiation Doses Required
Irradiation Equipment for Disinfestation: Reality and Concepts: Physics Lesson
So, What’s New in Irradiation?:Gamma Treatment of Rice, Fluid-Bed Processing of Grain
Pest Control in an Irradiation Facility Pheromones for Stored-Product Protection A World of Odors
History of Pheromone Study
Pheromones of Stored-Product Insects
Pheromones (and Lures) Are Not Created Equal: Pheromone Types, Traps of a Different Design
Using Pheromone Traps: Know the Pest, Placement of Traps, Outdoor Trapping, Interpreting Trap Catch, Trap Maintenance
Tips for Using Pheromone Traps
Trapping Stored-Food Moths: Female Moth Attractant, Discovery, Control, Moth Suppression Limitations
Trapping Stored-Food Beetles: Beetle Traps, Controlling Saw-Toothed Grain Beetles, Case Study: Distribution in Warehouse
Capturing Multiple Stored-Product Insect Species with a Pheromone Pitfall Trap: Case Study: Pet Food Retail Store

Part III. Chemical Control

Insect Management with Residual Insecticides Classes of Residual Insecticides
Residual Insecticide Applications
Factors Affecting Residual Insecticide Performance: Sanitation, Surface Effects, Insecticide Class and Formulation, Toxicity and Exposure Interval, Environmental Effects, Insect Species and Response to Insecticides Insecticide Space Treatments in Food Plants The Concept of Space Treatments
Types of Equipment for Aerosol Space Treatment: Pressurized Aerosols (Cans and Cylinders), Mechanical Particle Generators (Aerosol Generators, Cold Foggers, Thermal Foggers)
Compounds Used for Space Treatments: Insecticides, Insect Growth Regulators
Safety Practices: Product Protection, Safety of Personnel, Site Preparation and Security, Managing Space Treatment Programs, Future Research Commodity and Space Fumigations in the Food Industry When to Choose Fumigation
Physical Conditions that Affect Fumigation
Movement of Gases
Dosage and Exposure Periods
Good Sealing is Vital
Placarding of Fumigated Areas
Choice of Fumigants
Methyl Bromide: Before Methyl Bromide: Hydrogen Cyanide, Introduction of Methyl Bromide, Handling of Methyl Bromide, Phaseout
Phosphine (Hydrogen Phosphide): Fumigation of Railroad Hopper Cars, Phosphine Labeling Requirements for Certified Applicator to Be Present, Procedures for Aerating Phosphine-Fumigated Railcars—Hopper Type
Sulfuryl Fluoride: Sulfuryl Fluoride Advantages
Preparation for Fumigation of a Food-Handling Facility with Profume: Fumigant Dosage Factors: Temperature Factor, Before Fumigant Release, Monitoring
Fumigation Management Plan: Preliminary Planning and Preparation, Personnel, Monitoring, Notification, Sealing Procedures, Application Procedures and Fumigation Period, Post-Application Procedures
Future Trends in Fumigation

Part IV. Safety and Environmental Health

Insecticides and Occupational Health in the Food Industry Types of Insecticides Found in the Food Industry
Usage in the Food Industry
Hazards of Insecticides
Routes of Entry and Protection Techniques
The Respiratory Protection Program
Toxicological Concepts
Safe Insecticide Usage
Determining Insecticide Exposure Concentrations
Medical Examinations
First Aid Treatment
Emergency Treatment For Insecticide Poisoning
Government Regulations

Part V. Summary

The Science and Technology of Postharvest Insect Control: Challenges, Accomplishments, and Future Directions Challenges: The Law, A Case Study, Evolution of Control Methods, Methyl Bromide and Its Alternatives, The New Threat: Bioterrorism
Research Accomplishments and Prospects: Research Organizations, Biology of Insect Cells and Molecules, Insecticide Research, Biological and Bio-Rational Controls Monitoring, Sampling, and Predicting Pests, Implementing IPM Systems

“…of special value are examples of measurements and interpretation of presence of pests…strongly recommend this book to all persons concerned with raw and processed plant grains and to agricultural and food industry libraries.”
 —Journal of Plant Protection Research