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Editor’s note: Frances McKim, a partner in Active Solutions and PestBusiness.com, filed the following report from a seminar aimed at the food industry to address life after methyl bromide.
The food industry around the world faces considerable challenges controlling insect pests following the near total withdrawal of the fumigant, methyl bromide. Nearly 100 delegates gathered at a one-day seminar held near Nottingham, UK, and organized by the Society of Food Hygiene and Technology (SOFHT) and sponsored by Acheta on May 8, to assess future options in Europe.
A NEW ERA. It is fair to say that life for those responsible for pest-free environments within the food storage and processing industries will never be the same again. Methyl bromide certainly had its disadvantages and safety concerns, but it was a versatile fumigant that had established its own niche within the market. Now withdrawn, this sector is having to find new methods for control…or is it? Speaker after speaker, backed up by members of the audience confirmed that the management of pests is literally that – management – knowledge, cleaning, monitoring and organization.
One new control method is the utilization of controlled atmospheres. Based in the Netherlands, and with offices in 14 countries worldwide, Jacobien van Golen outlined the technique pioneered in 2000 by EcO2. www.eco2.nl This revolves around heat and a reduction in the level of oxygen, with treatments either in the company’s service centers or on-site using mobile equipment. Clearly demonstrating their high-tech approach, the control of treatments and related parameters is all undertaken online – meaning monitoring of a treatment can be undertaken by staff anywhere around the world.
INSECTS’ COMFORT ZONES. “It is vital you understand insect population dynamics,” said seminar delegate David Hammond from Thermokil. And it is this understanding that provides another control method – the use of heat and cold. Insects are unable to self-regulate their body temperatures – they all have “a comfort zone” for existence as Rory Hope from servicing company Check Services explained. If taken out of this zone, death will occur. Air heated to over 50 - 60°C for a few minutes proves fatal, as does a reduction of temperature to minus 60°C. Reduce the temperature of CO2 to minus 78°C and dry ice forms – any particle of which once in contact with an insect is fatal. It is exactly this phenomenon that the Cyronite recently introduced around Europe exploits.
Although new systems are having to be learned, it is interesting to note that these new systems increasingly match the demands of the market place, with an ever rising demand by consumers for organic produce. Bringing us back to earth, Steve Ketland of Allied Bakeries (one of the largest bakery groups in the UK) said: “To keep on top of insects, nothing beats good old fashioned cleaning.”