Insect Control

You need to find someway to sterilize the eggs of the insects in question. Many insects will lay there eggs in plants. You may want to look at how they process wheat for flour and how they sterilize the eggs of weevils which use to be a common problem.

Circulate a rumor that insect bodies are basically the same as powdered rhinoceros horn, and are hence an aphrodisiac. Then raise your prices!

Methyl bromide used to be the answer, but this has been phased out in the US, not sure of the rest of the world. (Phased out due to ozone depletion properties). Phospine may be the next best available alternative.

Only use a specialist company to carry out any sort of fumigation for you.

You can examine every plant before packaging or you can kill the insects before they get going.

If you're concerned about insecticide contamination (as I am), one method I saw was to immerse the plant or fruit in 50°C water for several hours. This supposedly killed the eggs. I don't know if it works but the facility I visited has been using this method for decades.

regards,

Vulcan

We sell a totally organic product to our main customer base, and it is based on a secret product, and our customers claim it kills all the insects very quickly.

Private IM me to discuss it, as people do like like advertising on this site.

Donald

pack your product in a container with dry ice in the bottom. Leave a very small opening in the lid for the excess pressure to escape. The carbon dioxide will displace all the oxygen, and should kill any critters. I am not sure about critter eggs,though.

Ordinary microwaves will destroy insect eggs, rust and mold. Your product must be very very dry though. This is the method I use to rehabilitate books. It would be cheap and easy enough to experiment with a home microwave oven. Irradiation bothers a lot of people...which is too bad since it seems to be a perfect solution. But there may be economic or licensing concerns in setting up an irradiation lab. Of course, pasturization would be the perfect answer...hot air or live steam, but that might make changes in the flavor of the spices. Only way to find out would be to experiment.

Keep us updated!

Regardless of the method you choose (chemical, irradiation, microwave, pasteurization) make sure your technique is an approved method for your market. While insect larvae appearing in your spice will be considered gross and unpleasant to many, your reputation will not survive an illegal sterilization approach.

I have to agree with Redfred. This is a food product so any question of using pesticides on the product itself is very undesirable, potentially harmful to the consumer, and probably illegal.

It's well known that in North America many imported spices are irradiated, and this may be the standard and the best approach from a health standpoint, to prevent the spread of pest insects and any diseases they are vectors for, while avoiding a chemical contamination of the food.

If your market is strictly organic, and there are still complaints about insects, then look at your bulk storage issues. How, and at what stage, are the insects laying eggs in the product. If the spices are ground, eggs would be destroyed in the grinding. They must be getting into the ground spice, right in your own facilities. This could be as simple as: Package and seal the spices immediately after grinding. Or, Store the ground spice in a sealed airtight container - that is the way to do it, for all sanitary reasons.

It also sounds like you need a quality control process at the front end - if insects are arriving at your facility in the whole spices that you grind. You need to train some personnel to recognize the insect sign and remove infested product before grinding. Or if there are free moving adult insects among the spices, maybe talk to your local agriculture people about a pheronome trap to draw them out and catch them. What sort of insects are causing the problem?

If your sanitation and quality control are top notch, you should be able to deliver an insect free product without irradiation.

Previous commentors have have had good suggestions( irradiation, microwave, etc.) and also things for you to consider,( consumer acceptance, does dead insect or other creature parts affect it being halal or kosher?).

As a consumer, U.S. market, I would prefer foodstuffs treated with ionizing or non-ionizing radiation, rather than chemical or heat sterilization.

Good luck,

Hi Yusef,

I agree with you regarding milk, I've never tasted fresh milk, probably would taste odd to me. Definitely don't want to subject my gut to any of the critters in raw milk, and love bacon, cooked.

I don't have a problem with heat sterilization or cooking; was just thinking for this product that the irradiation would be good method. Heat might drive off some of the volatile oils in the spices, diminishing the flavor. Seemed less of a health issue and more like keeping the product appetizing appearing.

As for me , I've found that not wearing my reading glasses when preparing stuff helps, out a sight, out of mind.

Your package industrial location is some thing to do and think about. The storage, handling and type of containers are also to be considered about.

If you have cattle forms, slaughter houses, poultry forms nearby your packing industry think of providing window nets, auto doors and possible insect catchers or go for relocating. Provide glass sealed doors. If too much of lighting is provided in your plant, in rainy seasons it may attract insects.

Avoid false roofed top lightings at your packing machinery area. Go for side wall light fittings. Provide insect catchers and oil papers near tube fittings.

Then comes the chance on open containers used for storage of spices, go for plastic or tin containers with closed lids or polythene ot HDPE bags. If you happened to use bamboo based baskets more chances of inset entry is possible. The storage room should be sealed with scope for mechanical air circulation means instead of open entries and windows.

I suspect your containers, storage and work place rich of insects. Find out and pass feed back.

Dear all,

One of our spice we found bacterias which normally found in cotton seed.

How I can implement this irradiation process?

Is it safe?

Once again be sure any sterilization technique you utilize is acceptable for your market.

You can get US EPA information here.

Hello sandeep,

Check the links redfred provided.

I think irradiation, if done properly is a good choice for sterilizing spices, as it doesn't heat them before they are used in cooking.

If you have confirmed the presence of bacteria by microscopic tests including activity[life], take a pinch of the lot, dry it in open SUN after spreading it as a layer, including periodic scrapings to expose other unexposed layers for nearly a day. Now take up this lot and check for active bacteria. If it fails that means SUNLIGHT U.V and Infra Red radiations have killed the bacteria. It is a usual practice to spread dry potential insect, larvae or bacteria prone grains or spices for a day in open Sun light exposure. This treatment even drives out or kill already developed insects/ larvae.

It is so simple and practicable without any harmful side effects.

You got to take precautions to keep the drying cement or concrete floor surface clean free from dirt and soils, as well as second time cleaning after exposure to clear air accumulated dirts. Rainy seasons may have reservations for which you may try suggestions like MW or IR or U.V radiations of artificial provisions.

The choice is on your reality assessment of effectiveness and cost factors.

Some good advice so far.

In addition could try baits loaded with neem.

Neem works by making the adults sterile so the eggs can't hatch.

Has a short shelf life but is a good organic solution to part of the problem.

The assumption, of course, is that infestation comes from your works. In this case the cleanliness measures others have outlined should also be carried out. Note that cockroaches and many other insects can fly in from outside or come up through the sewer, so even totally clean doesn't ensure no insects, but it does reduce the magnitude of the problem.

Most likely the insects are in your incoming spices in which case neem can prevent additional infestation and irradiation will eliminate the adults and eggs which came in.

Sun and UV exposure can affect the flavor so may not be suitable for production.

Sun exposure is however a good way to test for radiation sensitivity.

As others have pointed out, you need expert advice if you use radiation, but it is safe, foolproof (if properly done), doesn't affect flavor and extends shelf life (in most cases).