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Food Matters

Food Matters Spud Mascot

Spud's Down to Earth Advice on...

COCKROACHES

Cockroaches are members of the Order Dictyoptera, one of the oldest and most primitive order of insects, thought to be 250 million years old. There are more than 4, 000 species worldwide, although only a few species are found in the UK, the two principal ones being the Oriental (or Common) cockroach (Blatta orientalis) and the German cockroach (Blatta germanica). There is general public distaste over their presence inside buildings generally, and in food premises is particular.

Why are COCKROACHES a problem?

They Can Spread Disease
In contaminated environments, cockroaches can easily pick up pathogens (harmful germs) and spread them onto food either directly or indirectly by contaminating food contact surfaces, such as worktops or food containers. They do this via their feet, faeces, saliva, mouthparts and contaminated body parts. In this way they can spread harmful bacteria that could cause foodborne illness, e.g. gastroenteritis, typhoid, dysentery and polio.

They Can Physically Contaminate Foods
Cockroaches also pose a significant threat of physical contamination of foodstuffs with their bodies (dead or alive) and body parts.

In addition to such 'foreign body' contamination, food can also be tainted with the typical odour of cockroach, produced by their abdominal gland secretions, faeces, and saliva.

They Can Threaten Business Livelihood
There is widespread and understandable public revulsion to cockroaches. Their presence in food premises, and the consequent risk of contamination, can result in closure of food businesses, prosecution and fines imposed by a court. Headlines in the local media about the closure or prosecution of a food business with a cockroach infestation can severely damage both its reputation and its profits.

Oriental (Common) Cockroach

Know Your Foe!

Essentially, cockroaches are winged insects, although these may be absent or reduced. Cockroaches are oval and flattened with the head, thorax and abdomen of a typical insect. The downward-facing head comprises two compound eyes, long whip-like antennae and biting mouthparts. The cockroach also has 6 legs, each with 5 segments (tarsi). The front parts of the wings have a leathery appearance with well-developed veins. These wings overlap along the mid-line of the insect, protecting the membranous hindwings underneath. Cockroaches have incomplete metamorphosis with egg and nymphal stages only.

Life Cycle/Biology
The female insect produces egg cases or 'purses' (oothecae) containing a variable number of eggs which then hatch into nymphs, closely resembling the much larger adults.

General Characteristics
All nymphal stages and adults:
  • are omnivorous (i.e. will eat any organic matter, including human waste)
  • need a supply of drinking water or foods of a high water content
  • groom themselves to remove dust and dirt
  • are nocturnal i.e. active at night
  • are gregarious i.e. live in large groups
  • scavenge over a wide area
  • if present in heavy infestations produce a characteristic strong, sour smell from their faecal deposits that has been known to taint food.

Differentiating Characteristics
See cockroach factsheet below (view/download additional information).
 

Proactive Action

  • Good housekeeping and hygienic practices - proper storage and disposal of waste, prompt cleaning up of spillages and food residues, regular and effective cleaning.
  • Good standards of maintenance and structural repair.
  • Thorough checking of deliveries (e.g. foods, laundry) for signs of oothecae, nymphs or adults.
  • Use of monitoring baits.
  • Regular pest control surveys in likely habitats (but bear in mind their nocturnal habits).
 

Eradication

Treatment will require specialist pest control knowledge, competency and equipment.

A systematic and integrated approach is required. A thorough site survey should be carried out, using sticky traps or other devices to determine:
  • the extent and degree of the infestation
  • the species of cockroach (they can both be present)
Inspect for, and identify, likely harbourages e.g. unsound surfaces, gaps around pipes and cables, cracks and crevices at wall/floor and wall/ceiling junctions, gaps at the base of equipment.

The control treatment selected should then be carried out from the periphery of the infested area, working inwards towards the centre/source of the infestation.

Most eradication treatments will rely on the use of residual insecticides. Bear in mind that the life/efficiency of applied insecticides will be affected by cleaning and washing activities etc.; re-application of insecticide is therefore likely to be required.

The effectiveness of eradication treatments can be increased by making good any unsound surfaces and sealing off any possible cockroach harbourages.

 

View/Download Additional Information

PDFCockroach Factsheet pdf (106 KB)
 

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Thursday 9 September 2010