Food Safety Management: Chapter 29. Pest Management Book PDF, ePub eBook

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Book Descriptions:
This chapter describes the methods available for pest exclusion, detection and control in food processing facilities, focusing principally on insect pests. The problems caused by pests are described together with aspects of pest biology, including temperature ranges for development, the pheromones produced and rates of population increase. Detection methods are discussed with emphasis on the role of aggregation and sex pheromone lures in attracting pests. Physical, chemical and biological control options are described including heat disinfestation parameters, cold exposure, inert dusts, insect growth regulators, insecticidal sprays, fumigation, mass trapping and mating disruption strategies, and parasites and pathogens for the principal pest species are listed. The impact of pest resistance and the withdrawal of compounds formerly relied upon for control on the continued success of pest management in food premises is discussed.

Food Safety Management: Chapter 29. Pest Management by Christopher H. Bell

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