Introduction to pests in the food supply chain

We have several HACCP risk tables. For , below, you see the HACCP variation table we have composed concerning the subject of pests. Since this table is very extensive, we recommend using the download below to view the table properly.

Table: Possible pests hazards overview

AnimalSpeciesFood Other sourcesComments
Cheese fly (Piophila casei L.)InsectCheese, meat productsFaecesLarvae can damage the intestines.
Cheese mite (Tyrogluphus siro L.)MiteCheese, flour, grain products, dried meat, vanilla sticksMattresscould cause eczema. Cold, dry storage is an essential measurement.
Fly (housefly, meat fly, fruit fly)InsectFresh products and incredibly fresh , meat and fruit.Maggot-contaminated fish and meat are not consumable anymore.Fly lights, fly screens, closed lids, hygiene and regular .
Bacon beetleInsectBacon, sausage
Plodia interpunctella HbMothDried fruits and vegetablesCaterpillars cause damage and pollution but can easily be killed by heating.
Cacao moth (Ephestia elutella Hb)MothDried fruits and vegetables, , nuts and flour products.Damage by faeces and gnawing.Good hygiene and cleaning. Sealing of seams and cracks. Install fly lights and use the proper insecticides.
Pedunculate Beetle (Acanthoscelides obtectus )ColiGrows in storage; recognizable by dark coloured circles on or circle round holes in the beans.
Grain weevil (Stiohilus granarius L.)BeatleGrain, flourReproduces in flour, contaminated grain, or bags often cause .
Flour beetle (tribolium-species)BeatleFlourReproduces in flour.
Flour moth (Esphestia kuhniella Zell)MothCaterpillar faeces or spins in flour.Obstruction of deposit sleeves; contaminated bags and batches. of equipment. Machinery, equipment, pipes and cleaning of all rooms. Keep the as low as possible.
Flour mite (Tyroglyphus farinae L.)MiteFlour products with a moisture percentage of 12-14%.Quick reproduction is possible; flour has a musty smell; a strong allergic response is possible. In addition, they prefer high humidity, which could induce allergic responses and quality deterioration.Hygienic handling and manufacturing with good ventilation.
CockroachInsectDiverse products and raw .They locate themselves preferably in warm areas and live in communities together.Cockroaches could be contaminated with (pathogenic) microbes and mites. They spread contaminants with their faeces and intestinal fluids. Food products that had with cockroaches are not acceptable for consumption since they spread (contagious) diseases.Discard rotten plant-based materials. Keep crawlspaces dry. Good hygiene in and around the .
WeevilInsectGrain, maize, rice, flour, solid flour products such as vermicelli, macaroni, peas, chestnuts, acorns, and dog bread. Especially in a silo and other types of bulk packaging.They also live in households.Only the grain weevil cannot fly. The optimum living temperature for the grain weevil is usually around 20 ° C and has a relative humidity of 65-70%. Contamination causes a musty product and quality deterioration. seams and cracks regularly.
BeetlesInsectFlour, groceries, bread, cookies, macaroni, beans, dried fruits, , chocolate etc.Leftovers and products that are stored for an extended period.The optimum temperature is around 30-35 ° C with a relative humidity of 70-80%. Contamination results in musty, acidic products because of the moldiness and therefore causes product deterioration.Clean seams and cracks regularly.
AntsInsectOther and sweet products.Ants can transfer bacteria. They are often in warm and challenging to reach places.Clean seams and cracks regularly
WoodliceInsectRotten plant material, animal leftovers and faeces.Present in humid places and harmful in significant amounts in horticulture. It is not harmful to humans and animals.Discard rotten plant-based materials. Keep crawlspaces dry. Good hygiene in and around the building.
EarwigsInsectAlgae, yeasts, moss, soft leaves, unripe fruits and seeds.Present in humid environments. Damages horticulture and floriculture.Discard rotten plant-based materials. Keep crawlspaces dry. Good hygiene in and around the building.
Fungus miteInsectPlant-based products and sometimes animal-based products: grain products, flour, animal feed, dried fruit. As long as the product is affected by moisture.Quick reproduction is possible; flour gets a musty smell; strong allergic reactions are possible, and high humidity is preferred. Therefore, they can induce allergic reactions and quality deterioration of products.Hygienic handling and good ventilation.
WaspInsectMeat, fruit and sweet products.Fly lights, screens, containers with closed lids, good hygiene, and regular cleaning.
Land birds: birds around facility and houses (sparrow, starling and dove).PoultryDiverse products and depend on the bird species.Transmitting of Salmonella, for example, through faeces.Fly screens at open windows and closed containers, hygiene and regular cleaning.
Rural Birds: Birds around the farm (Jackdaws, crow, rook).PoultryDiverse products and raw materials depend on the bird species.Creates nuisance and damages the raw materials etc.
Aquatic birds (ducks and seagulls)PoultryFish and meatLocated around environments with water and contaminated crops with faeces.Fly screens at open windows and closed containers, hygiene and regular cleaning.
MiceGnaw animalsThe mouse eats everything but prefers grains, legumes and sweets.Damages diverse materials such as electricity cables. They might cause water damage, short circuit, machine malfunction and fire. They can swim, climb and crawl through openings of 6 mm. Next, their faeces could induce (Paratyfus) and food poisoning (Salmonella).Close containers, hygiene, regularly cleaning and placing of mouse traps.
RatsGnaw animalsThe rat eats everything.Damages diverse materials such as electricity cables. They might cause water damage, short circuit, machine malfunction and fire. Ze can swim, climb and crawl through openings of 6 mm. Next, their faeces could induce (Paratyfus) and food poisoning (Salmonella). They prefer moist environments.Close containers, hygiene, regularly cleaning and placing of rat traps.

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