Pantry Pests

email: uge1067@.uga.edu

Introduction:
Sometime, somewhere in your kitchen you'll open a food container and find an unwanted surprise. That surprise may come in the form of moths, beetles or little wormy looking things. You have just found a pantry pest problem. It doesn't mean you have a dirty kitchen or storage area. Though these bugs could certainly be more of a problem if there was food spillage not thoroughly and frequently cleaned up. Most often these pests come into the house in a product that is already infested, such as dry pet food, cereals, grains, flour, corn meal, popcorn, dried fruits and nuts, spices or some other dry food commodity or even seeds and dried flowers. They may come in as eggs in a sealed package (eggs wouldn't be detected in inspection) or in packages that were in storage for extended periods and possibly damaged. Some insects will bore through plastic or paper wrapped packages.

Cigarette, drugstore, grain or flour beetles - larva and adult in food items.

Bean, pea or rice weevils - larva and adult in food items.

Mealworms - larvae of certain beetles.

Flour or grain moths - larva (caterpillar) in food, adult flying around cabinet or kitchen.

Cockroaches - adults and immatures in and around food.

Ants - usually live outside and come in to feed.

Houseflies - maggots (larvae) in food items, especially in those with some moisture (raisins, etc.).

Psocids - also called booklice; tiny pale gray insects about the size of a pinhead; often found with food products stored under moist conditions; little damage to food.

Grain mites - similar to psocids in size and color but may be in large numbers to make food appear alive.

While it helps to know what the specific pest is if a chemical control is to be used it is not necessary to the use of non-chemical controls. Knowing the pest also helps narrow down the source of the problem. For identification it is best to take the product containing the pests to the Extension Service office.

Sanitation and careful inspection at time of purchase are the best methods of control and prevention. Once found in the home, either destroy the infested products or save them by heating in a shallow pan in an oven at 130+ degrees F for at least 30 minutes or cold, 0 degrees F for 4 - 7 days. Heating is not preferred because it can cause further damage to the food items or allow insects to escape before immobilized by high temperatures. Controlling pantry pests in stored food products should include the following steps.

• Regularly clean shelves, containers and all locations where any food particles may accumulate. Pay particular attention to cracks and crevices; pests need only small amounts of food. Vacuum, dust and wash with soap and water. Dispose of vacuum contents immediately.
• Do not put exposed food on shelves. Place it in containers with tight-fitting lids (plastic bags are not adequate). Store foods in glass jars with tight fitting lids, heavy, sealable plastic containers or metal containers with a gasket. Original lightweight plastic, wax paper or cardboard containers will not provide adequate protection.
• Purchase food in package sizes and quantities that can be used in a short time. Avoid long term storage unless in well sealed containers. Use older packages before newer ones and opened packages before unopened ones.
• Carefully examine all susceptible foods to determine sources of infestations. Foods in plastic bags, cardboard boxes and flip top containers (like spice cans) are often the source of an infestation.
• Do not mix old and new lots of foodstuffs. Clean old containers before filling them with fresh food.
• Store dried foods in a freezer to prevent pantry pest development and kill those that might be present at the time of storing.
• Examine packages carefully before purchase; do not purchase broken or damaged packages of food materials.
• Lightly infested foods may be treated with heat or cold, then sift the product to remove the insects. Transfer to a secure storage container.
• Discard all heavily infested foods in tightly sealed trash containers outside the house. Cold treat the items to kill the pests before disposal.

• Avoid the use of chemicals if at all possible and never allow chemicals to come in contact with food or serving utensils.
• Remove all food and cooking utensils and clean thoroughly before applying chemicals.
• For ants use a sugar and borax bait mix for control.
• Spray the shelves or other infested areas lightly, particularly cracks and crevices where shelves and cupboards come together. Use only chemicals approved for this use. Contact your Extension Service office for recommended chemicals.
• Allow all sprayed surfaces to dry thoroughly before replacing foods or utensils. Keep children and pets away until the sprayed surface has completely dried.
• When spray dries, cover shelves with clean fresh paper before replacing packaged food and utensils.
• Use sticky traps and "motels" for ant and roach control.

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The University of Georgia and Ft. Valley State University, the U.S. Department of Agriculture and counties of the state cooperating. The Cooperative Extension Service offers educational programs, assistance and materials to all people without regard to race, color, national origin, age, sex or disability.