Pests of Stored Foodstuffs and Their Control by Dennis S. Hill



Bibliographic Information:
Title: Pests of Stored Foodstuffs and Their Control 
Editor: Dennis S. Hill
Institute of Biodiversity and Environmental Conservation,
Universiti Malaysia Sarawak, Malaysia
Edition: Illustrated
Publisher: Kluwer Academic Publishers
Length: 493 pages
Size: 21.2 MB
Language: English



This book is intended to serve as an introduction to the pests of stored foodstuffs of
all types on a worldwide basis, and as a broad reference text. It is aimed at being
complementary to the more detailed and more specific texts that are listed in the
References. It does presuppose an adequate basic knowledge of entomology and
zoology in the user. The stored products mentioned in the text are commercial
products in the widest sense, including all types of plant and animal materials in
addition to grain and prepared foodstuffs. Storage is viewed very broadly, from one
day on a shelf to several years in a silo, or refrigerated store at -20°C. In many
publications the produce surveyed has been restricted to stored grains, because of
their obvious importance to human society, and because of the great quantities
involved. For many different materials, of both plant and animal origin, there is a
shortage of specific information, but it is to be hoped that this situation will
gradually be rectified.
It should be clearly understood that any reference to animal pests is made in the
strict zoological sense, and refers to any members of the Kingdom Animalia. There
is a regrettable tendency in some circles to use the term ‘animal’ as being
synonymous with ‘mammal’ – a habit to be deplored! There is definite emphasis on
animal pests in this text, but micro-organisms are included where relevant. Most of
the principal and general topics refer to all types of pests equally, and fungi and
bacteria are broadly included as ‘pests’, but not specifically relating to individual
crops and types of produce.
In recent years we have seen the establishment of supermarkets and a whole new
approach to food retailing, and this led to a vast new industry – food processing and
the production of convenience foods, including even ready-prepared meals packed
and frozen. The food manufacturing industry has become a multi-billion dollar
business in the USA and the UK (and Europe), and is now extending into Asia,
Africa and parts of South America. Shopping malls and supermarkets have become
worldwide phenomena, as have several of the multinational fast-food catering
establishments (Macdonald’s, Kentucky Fried Chicken, Pizza Hut, etc.). With these
new styles of food retailing come new risks of food infection of which we need to
be aware. For example, the present practice of meat bulking in hamburger
production means that one diseased cow could end up as a thousand hamburgers
sent to a hundred different retail outlets. One thing that is very clear is that there is
a worldwide increase in the incidence of food poisoning. This is linked to a general
increase in public awareness concerning food safety.
The need for a convenient, inexpensive text for both teaching and advisory
(extension) purposes in tropical countries is self-evident in view of losses of
foodstuffs during storage, and the urgent need for additional food sources. For
teaching and training in the tropics, this book should ideally be used in conjunction
with the training manual Insects and arachnids of tropical stored products (TDRI,
1984) whose illustrated keys are designed for use in laboratory practicals. In
Europe, Common insect pests of stored food products (Mound, 1989) should be
used; a key is provided for each group of insects presented.




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