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

    他認(rèn)為，在食品制作與清潔的過(guò)程中，有效處理水分與有機(jī)殘?bào)w可減輕蟑螂與蒼蠅等蟲害?？梢圆扇∫韵聨追N措施進(jìn)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(yùn)輸坡道、保持工作臺(tái)清潔與密封、避免使用隔斷墻、烹飪?cè)O(shè)備采用活動(dòng)燃?xì)夤艿馈⒋_保地漏易被清潔。

    部分原文報(bào)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/