Unit 4: Stored Product Pests

Question 1

Product Loss

Answer 1

•Consumption: eating the product is one way SPPs(Impact of Stored Product Pests) have an effect on the food they infest
•Contamination:Live insects, body parts, webbing from moths larvae, cast skins, fecal waste, and noxious /persistent odors are examples of the types of contamination that occur and cause loss
EX. damage is done mostly by beetles(larvae and adults)and moths (larvae only)

Question 2

Palatability

Answer 2

pests often impart a bitter, stale taste to products they infest

Question 3

Cooking Quality

Answer 3

some products, like flour, will not rise properly if they have had an insect infestation

Question 4

Medical Importance-Medical effects are most important impact of stored product pests. Ex.

Answer 4

•Irritation: Shed skins of dermestid larvae can cause contact dermatitis in some people and barbed hairs pose a health problem if swallowed in contaminated grains.
•Allergies: some individuals are hypersensitive to insects and insect by-products
•Revulsion: The mere presence of insects in food can cause some people to experience physical symptoms such as itching, nausea, and vomiting

Question 5

Methods of Entry

Answer 5

•Penetration-both larvae and/or adults may be able to bore holes in the packaging
•Invasion-pests enter through rips, tears, or along seams of the package

Question 6

Infestation Mode

Answer 6

Infestations are almost always traced to either the source where it is introduced at during processing, in transit(i.e. trucks trains, ships) or during storage in warehouses. Infestations most often occur in the transit mode i.e. in the truck/trailer or ship cargo hold

Question 7

Favoring conditions

Answer 7

•Poor sanitation- food,debris, and trash (shelter) are conditions which must not be allowed
•Improper handling- failing to segregate food can allow an infestation to spread throughout a warehouse before it is ever detected
•Poor storage and Stock Rotation- products that sit around unused for long periods of time are probably the greatest contributing factor to insect infestations. Good rotation and keeping products fresh will prevent most problems
•Moisture- insects must have a water source. They can get it from a product that has high water content or from the environment. High humidity contributes to their survival as well
•Warmth insects usually don’t reproduce in cold climates, but can flourish at optimal temperatures of >60F, if maintained around the clock
•Easy Access- insects must have entry point for the product.Most military warehouses are not well built and require constant maintenance to minimize the “openings” that allow SPPs access to the food