IPM in Food Industry

IPM in Food Industry

IPM in Food Industry


Pests are intrinsically drawn towards food following 20% food production losses during post-harvest practices, broadcast deadly diseases, nuisance, contamination of food and structural damage, all these factors making the food industry more vulnerable leading towards proper pest management to meet increasing food demand day by day, international food quality and quantity standards, keeping a positive bottom line and rock-solid reputation for products.

A combo of preventive and treatment practices should run side by side under the umbrella of Integrated Pest Management (IPM) to prevent pest infestation losses because food areas are enriched with pest loving accommodations, have ample of sweet and nutritious food stock, so, single treatment will not give enough control due to plenty of breeding and food sources.

  • IPM program enhances the long-term stability of the assets and protection against pests.
  • Provide a long-term solution to the pest problem
  • Decreased use of chemical application
  • Reduces risks to the health of staff members.
  • Result in financial savings.

IPM involves the following steps:

  1. Inspection
  2. Monitoring
  3. Preventive Action
  4. Treatment
  5. Documentation


Inspection is done to identify the:

  • Type and number of actual and potential pests
  • Locate the possible entryways and gaps of building
  • Detailed inspection of interior and exterior building and all incoming supplies provides the sources of infestation.


Monitoring is done by using traps to identify the intensity and distribution of pests in and around the building.

Preventive Actions:

Exclusion, Sanitation and Habitat Alteration a includes in preventive action.


  • Performing structural maintenance to close potential entry points revealed during an inspection.
  • Caulking and sealing of gaps, screening the vents and exhausts, apply nylon door strips, apply Metal sheet injunctions of walls, floors, and ceilings.
  • Installing air curtains, air doors and strip curtains to the dock doors.


  • Sanitation and housekeeping will reduce the potential food and water sources, ultimately reducing the breeding rate that eventually lowers the pest population.

Habitat Alteration:

This approach leads towards the modification or eliminating the possible habitat or shelter of a pest.


In food areas chemical treatment should least be preferred, so use:

  • Physical and Mechanical means like Heat & Cold-Water Treatment, Vacuuming, Insect Light Traps, Live Traps, Sticky Traps, Lure Traps, Glue Boards, Roach Pheromone Traps etc. They are safe, environment-friendly bio-degradable and less hazardous.
  • If the infestation is so high and running out of hands, then move towards location-suitable, pest-Gap fit treatment like Non-volatile Gel Baiting, Bait applied in Temper resistant Bait Stations, IRS, Fogging and Misting. Chemicals used in these tactics must be environment-friendly, biodegradable and less hazardous chemical treatment. Application, Storing and Mixing methods should follow International standards.


Installing of different devices, No. of each device installed, Trapping trend of pests, Replacement or adding of devices, Application, Frequency, Quantity, Time and form of application of Chemical against the specific pest, visits from pest management professionals should be documented as a record. It will help to pass Food Safety Audit also give a comprehensive data of pest visit trend and their control measures at a specific place.











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