INSECT MANAGEMENT IN FOOD PROCESSING FACILITIES

Authors: Campbell, James - Jim; Arthur, Franklin; MULLEN, MICHAEL - 5430-05-30 RETIRED

Submitted to: Advances in Food and Nutrition Research
Publication Type: Other
Publication Acceptance Date: 7/28/2003
Publication Date: 10/1/2004
Citation: Campbell, J.F., Arthur, F.H., Mullen, M.A. 2004. Insect management in food processing facilities. In: Advances in Food and Nutrition Research. Vol. 48. Elsevier, Inc. p. 240-295.

Interpretive Summary: Literature Review.

Technical Abstract: The goal of a modern integrated pest management (IPM) program is preventing problems and targeting interventions in both space and time. An IPM approach for the food industry relies on an understanding of pest biology, behavior and ecology within the context of food processing and storage facility landscapes. Unfortunately, all too often, pest management decisions are made without adequate information about pest populations, which can result in treating when and where treatment is not needed or not treating when and where treatment is needed. Here we present an overview of the status of IPM of stored-product insect pests in the processed food industry. Among the items covered are food plant regulations, biology of the major pest species, insect interactions with food facility landscapes, monitoring strategies, and management tactics from chemical pesticides to biological control. There is a wide range of monitoring and management tools available for stored-product pest management, but often the effectiveness of these approaches and how best to integrate them is not well understood. With the pending loss of major management tools such as methyl bromide and organophosphate insecticides, there will be increasing pressure to develop IPM programs to keep our food supply safe from insect infestation and a need for the scientific community and the food industry to work together to find these solutions.