Is it possible that fumigation is not effective for weevil or larva?
Good day!
We authorized a third party manufacturer for our flour mix product. Since we are food trader company as of now. I would like to ask if it is possible that fumigation is not effective, because there are still weevil or larva present upon sieving during store operation. It results that there are churro mix products kept on returning to our head office by our authorized dealers. I suspected based on researching that there is a deviation during processing of the product.
Thank you. Hoping for a supporting message for reliable information.
Hi axylrose,
Please avoid duplicate posting. Thks.
PS - Welcome to the Forum ! :Welcome:
Good day!
We authorized a third party manufacturer for our flour mix product. Since we are food trader company as of now. I would like to ask if it is possible that fumigation is not effective, because there are still weevil or larva present upon sieving during store operation. It results that there are churro mix products kept on returning to our head office by our authorized dealers. I suspected based on researching that there is a deviation during processing of the product.
Thank you. Hoping for a supporting message for reliable information.
Hi axylrose,
IMO a variety of factors are possible, eg original quality of product, elapsed time, storage/usage control at receiver.
IMEX flour is best stored at -18degC otherwise it may "walk away".
First, addressed the issue with your current pest control contractor. There are insecticides designed for every insect or pest. I have been in a bakery industry and these problems are normal especially with flour and other dry ingredients. All you have to do is maintain hygiene and sanitation and established control limits (like sieving)..Godbless :smile:
First, addressed the issue with your current pest control contractor. There are insecticides designed for every insect or pest. I have been in a bakery industry and these problems are normal especially with flour and other dry ingredients. All you have to do is maintain hygiene and sanitation and established control limits (like sieving)..Godbless :smile:
And very fast turnover IMO. Which was the methodology of our supplier + periodic full facility fumigation.
-18degC offers a guarantee of no activity. But not readily available to Bakeries I guess. :smile:
Based on my experience, fumigation is not totally effective. After the process, good handling and storage shall still be imposed to prevent introduction of new contaminants, especially pest.
IMO fumigation is seldom able to achieve full control over target pests. We have outsourced our pest control to a third party industry leader pest control service provider and they share the same opinion. There are also other factors that define the effect of fumigation like the size of the organisation, target pests, stages of reproduction of the pests, exposure time etc. Due to the information available to us and the nature of our operations, we fumigate only if our pest monitoring indicators especially the pheromone traps show an increase in activity. From the history of our target pest we have determined that if we have an increase of twenty or more specimen per trap then one of our immediate corrective action will be schedule a fumigation. Hope this helps.