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| What are the problems of insects in dry foods? | to Top |
This occurs in most households and commercial storage facilities at some point. Ants, moths, cockroaches, and earwigs are the most common in the United States. Sealing their points of entry is the best preventive. Insecticides are used in some instances, but care must be taken when applying these substancews around food to be consumed. Insects represent only quality spoilage and economic losses. Occasionally they can bring contamination to the food if they have previously been around animal or human wastes. Some householders routeinely sort through dry foods removing insects before preparing.
VanGarde, Shirley J. and Margy Woodburn. 1994. Food Preservation and Safety. Principles and Practice. Iowa State Press, Ames Iowa., p. 152.
Updated: Saturday, December 29, 2007.
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