conserve and utilize water and are certainly well adapted for the environment in which
they live. Adequate ventilation aids in the control of moisture (especially in grains) and
of temperatures in storage areas.
g. Palletizing is a practice that should be followed when storing any subsistence
product. This will eliminate harborage for insects, provide better ventilation, and provide
for more efficient inspection to detect possible insect infestation.
h. Surveillance inspection for insect infestations must be an integral part of any
environmental program. Usually, monthly inspections are adequate for recognizing any
development of insect populations; however, during warm seasons and in warmer
climates, specific insect infestation inspections should be carried out more frequently.
Areas of inspection where infestations can be located are:
(a) In vulnerably packed items, such as paper wrapped products.
(b) In vulnerable food items, e.g., flour and cereal.
In all seams and folds in packaging.
In cracks and crevices about the building and pallets.
(e) In and around windows and doors.
Around the building premises.
(2) Various signs indicating a population of insects are specimens or parts
of insects, damaged containers, holes in grain products, spilled foodstuff, odors
(cockroaches give a peculiar odor), and caking or webbing in foodstuffs. For example,
the Indian meal moth and the Mediterranean flour moth will produce silken webs that
will entangle flour. Another means of detecting insect infestation is to place a small
container of the product in a heated oven. The insects will crawl out and an estimation
of the degree of infestation can be determined.
i. Usually if nothing is done to check on an insect infestation in stored products,
breeding will continue until the product is rendered worthless. Under favorable
conditions, certain insects increase to almost unbelievable numbers, and it is not
uncommon to find the product and the surrounding area swarming with insects.