ABSTRACT
It is fortunate that conditions such as those described in Upton Sinclair’s classic novel about the meat-packing industry can be easily avoided, given all that has been learned over the years about sanitation and pest control. The food plant environment is attractive to pests as it provides ideal conditions for pests to thrive: food, water, warmth and temperature, security, and absence of natural predators. Insects and rodents are attracted to odors from food plants and lighting used both inside and outside the facility. Pest control is part of the overall sanitation plan; in fact, a major part of pest control is sanitation. It is intended to prevent contamination of ingredients and food products and is a requirement for conformance to federal regulations. The Code of Federal Regulations, Current Good Manufacturing Practices (21 CFR 110.35) makes it very clear that pests are to be excluded from food plants:
Pest infestation results in product adulteration, which can lead to product loss, possible recall or regulatory control action, and potential loss of business. In order to control pests, it is important to know how they operate in the environment. Some pests are beneficial to the environment; for example, bees pollinate flowers and trees and flies serve as food for certain animals,
recycle manure nutrients into the soil, and they help decompose carcasses. However, it is also recognized that many pests carry disease or spread microbes, damage ingredients, and infest products. For example, mosquitoes carry diseases such as malaria; flies and roaches spread microbes because of the environment they feed or breed in; beetles can infest seasonings or flour, rendering them unusable; and rodents and birds can transmit disease and filth.
