Common Food Pests - Insects

The Garden Ant (Lasius niger)

The garden ant nests outside but may become a pest when it forages for food. Food contaminated by ants should be discarded but the insect is usually only of nuisance value. Control depends on the destruction of the nest using insecticide sprays, dusting powder or baits.

Pharaoh's Ant (Monomorium pharaonis)

Light yellow in colour and approximately 2mm in length. Infestations are usually limited to centrally heated buildings especially hospitals and bakeries. They have a preference for sweet and high protein foods but may attack all kinds of food. Location of the nest is often difficult. Transmission of pathogens to food is possible through cross

Mites

Mites are similar to insects but the adults have 8 legs. The naked eye will only detect them by their movement and they appear as coarse dust. Infestation may occur in a number of foods including flour, cheese and smoked meats and they have a preference for damp conditions such as poorly ventilated store rooms. They will taint food and may cause dermatitis. Drying and high temperatures will control them.

Psocids

Psocids or booklice are small, 1 to 2 mm, light or dark brown insects which frequently cause complaints in food establishments. They commonly infest flour, grain, chocolate, nuts and meat products and are normally brought into food premises with packaging materials. since they will feed on moulds and yeasts. good ventilation and dry conditions are necessary to control them and residual insecticides may be applied. Nuisance value only.

Silverfish

Nocturnal silver coloured insects around 10mm long with 2 long antennae on the head.They are frequently found in food premises and although of little health risk should be controlled through good housekeeping. Residual insecticides may be used.

Wasps

A predator of other insects and therefore beneficial to man. May be a nuisance in some food premises.

Locate and destroy nests.