Pest control in food establishments
Hoffmann, G.
Zentralblatt für Bakteriologie Mikrobiologie und Hygiene. 1. Abt. Originale B Hygiene 180(2-3): 263-281
1985
ISSN/ISBN: 0932-6073 PMID: 3993257 Document Number: 263582
Pest control measures in rooms serving the production, treatment or marketing of foods have to be executed according to the principles laid down in the food hygiene regulations of the Länder of the Federal Republic of Germany. However, a proper pest control following these rules can only be realized if such control is performed by persons experienced and qualified in the field of hygiene. Corresponding knowledge includes diagnostic and accessory equipment, morphology, biology, sensitivity including resistance and vector function of the pest to be controlled, suitable pesticides, formulations according to the type of action, possible residual effect and indoor air exposure, the respective technique of application, decontamination procedures, structure and pH value of the materials used for the application, methods for the determination of the concentrations of the active substances and solvents in indoor air as well as of climatic factors in the resting and hatching area of pests, the shelf-life of foods, their protection against pesticides and their safe removal in the case of contamination.