食品伙伴網(wǎng)訊   據(jù)美國食品安全新聞網(wǎng)消息，美國技術(shù)專家Patricia Hottel就食品廠區(qū)蟲害的管理進行了分析，提出了合理化建議。

    他認為，在食品制作與清潔的過程中，有效處理水分與有機殘體可減輕蟑螂與蒼蠅等蟲害。可以采取以下幾種措施進行管理：

    注意高壓軟管、環(huán)氧薄漿代替填縫劑、每日清潔地毯、清理運輸坡道、保持工作臺清潔與密封、避免使用隔斷墻、烹飪設(shè)備采用活動燃氣管道、確保地漏易被清潔。

    部分原文報道如下：

    The improper handling of water and organic debris in food facilities during food preparation and cleaning can contribute to pest problems such as cockroaches and small flies. The proper management of water in food facilities is crucial in reducing pest survival and contributes to the overall image of your brand.

    Below are tips that can be helpful in reducing pest success in commercial kitchens due to moisture:

    原文鏈接：http://www.foodsafetynews.com/2014/12/managing-moisture-to-prevent-pests-in-food-facilities/