MANAGEMENT OF IMPORTANT PEST PROBLEMS IN FOOD HANDLING ESTABLISHMENTS IN THE KINGDOM OF SAUDI ARABIA WITH SPECIAL REFERENCE TO BAKERIES

Abstract:
Five representative types of bakeries were surveyed in the city of Riyadh, K.S.A. to ascertain pest situations and various schemes on pest control management. The principal pests include stored product pests (e.g., Tribolium confusum Duval, Tribolium castaneum (Hbst.), Mus musculus and Rattus rattus), Blattella germanica, Ants ( Camponotus spp. and Formica spp.) and occasional Musca domestica. Except for M. domestica which occur in two distinct peak periods in a year-cycle (high peak during hot summer months from April to July and a lesser peak at the onset of the cold season from September to November), these principal pests occur all-year-round with relatively enhanced activity during Summer. These pest problems are more or less, similar in all food plants observed. All the food establishments surveyed have their own respective integrated pest management program in place - attaining the prescribed and acceptable standards of sanitation and hygiene. Both chemical and non-chemical methods of pest control were employed with more emphasis on non-chemical methods for control in food preparation, processing , show cases and store areas. Relatively less toxic chemicals (e.g., pyrethroids) are, however, used sparingly when required under strict supervision of the professional PCO's. Invariably, occurrences of reinfestation in the food establishments were traced to raw materials brought from outside - which were aptly minimized with appropriate preventive measure. The local professional Pest Control Operators, whose services are being availed by these establishments, play an important role as consultant and managers in the maintenance of these standards.