Disinsection

Disinsection/disinfestation is the name given to a set of methods and means designed to control insects and other arthropods. It mainly targets insects living near people, but is sometimes carried out preventively in nature (e.g. spraying areas after floods to prevent mosquito overpopulation). Insects and other arthropods are important vectors of diseases and cause damage to food, raw materials, products etc.

Insects are arthropods that can bite or sting people, which is unpleasant, sometimes even dangerous (due to allergies and the transmission of certain diseases). Insects destroy, for example, food, clothing or upholstered furniture. Division of insects:


 * troublesome insects,
 * pests of food stocks,
 * material pests,
 * health pests.

Methods of disinsection

 * mechanical: routine cleaning, traps, adhesive tapes, mechanical traps;
 * biological: the use of natural interspecific predation, inducing pathological conditions causing mortality or incomplete development;
 * physical: temperature fluctuations, solar radiation, ionising radiation, other radiation, ultrasound, electric current (traps);
 * chemical: the use of different types of insecticides.

The most common types of harmful or troublesome insects

 * cockroach,
 * pharaoh ants,
 * the housefly,
 * worms,
 * moths,
 * bed bugs,
 * flies, mosquitoes, gnats, and more.

Conditions of implementation
Locating the place of occurrence, allowing access to walls, floors, heat generation points (electric motors, hot water and heating pipes).

Principle of action
Repellent + lethal principle.

Duration of efficacy of the product
It lasts from 30 to 60 days, sometimes up to 4 months, depending on the type of product (stated by the manufacturer) and the external conditions. In the event that the insects are also eradicated in neighbouring buildings etc., the disinsection intervention prevents the insects from occurring for several years.

Resistance
Resistance can develop if there was an incorrect previous application, low concentration, insufficient amount of substance applied. This problem can be solved by a combined repeated spraying, or by a rotation of products.

Basic safety rules
Before disinsection, food and anything that could come into contact with food must be stored. Exterminating products are usually odourless, effective by touch and do not evaporate, so there is no risk of inhaling fumes after application.

Related articles

 * Disinfection (hygiene)
 * Disinfection and sterilization
 * Hygienic requirements for catering
 * Antisepsis