Feb 17, 2021 | Food Processing and Safety, Integrated Pest Management
Psocids are becoming increasingly important as pests in food processing and distribution especially as contaminants in or on packaging. They are potential safety hazards causing slippery floors, potential allergens, and can potentially taint infested food ingredients....
Feb 17, 2021 | Bird Control, Flying Pests, Food Processing and Safety, Integrated Pest Management, Rodent Control, Sanitation
Food processors work hard to ensure the safety of food products throughout the supply chain. However, that supply chain can involve great distances ingredients or finished food must travel, not to mention lots of hand-offs along the way that can pose unique challenges...
Feb 17, 2021 | Audit, Flying Pests, Food Processing and Safety, Integrated Pest Management, Rodent Control
When a visitor arrives at your food processing facility, they probably have to check in, and maybe even get a name tag. Unfortunately, pests don’t do the same. That’s why food processing professionals have to be incredibly vigilant—because without notice or warning,...
Feb 17, 2021 | Food Processing and Safety, Integrated Pest Management, Organic
Demand for foods that consumers perceive to be healthier continues to grow. Many food companies have found opportunities to develop or promote products they can market as “organic.” Organic product processing has some implications for pest management, although more...
Feb 17, 2021 | Flying Insects Resources, Flying Pests, Food Processing and Safety, Integrated Pest Management
Flies are an obvious potential detriment in the food manufacturing and processing world. Not only are they annoying—they’re also plain disgusting. With six legs and only two wings, flies land often to take rest breaks, and they can leave behind a great deal of...
Feb 17, 2021 | Integrated Pest Management
“An ounce of prevention is worth a pound of cure,” goes some sage advice from Benjamin Franklin. This is just as relevant to pest management as to other aspects of life. Whether you call them preventative or pro-active, tactics to make the food plant environment...
