THE USE OF HEAT FOR CONTROL OF CHRONIC GERMAN COCKROACH INFESTATIONS IN FOOD SERVICE FACILITIES - A FRESH START

Abstract:
Chronic, unacceptable, insecticide resistant German cockroach (Elartella germanica) populations exist in some of the U.S. Army's food service facilities We have conducted field trials using heat to control German cockroaches in food service facilities. The process used involved: caulking holes in walls, turning off all electrical equipment, sealing exhaust vents, applying an insect growth regulator (IGR), and heating the facility with direct fired propane heaters to a target temperature of 46°C (I 15°F) for 45 minutes. Heat was applied for 4 to 6 hours or until no cockroach movement was observed. Temperatures frequently reached 65°C (150°F) at the ceiling while some areas at floor level remained below 46°C (115°F). Cockroaches which congregated in relatively cool spots were vacuumed during the process. Following heating, a residual insecticide and IGR were applied to control those cockroaches surviving the heat treatment and vacuuming. In one of the worst infestations treated, the pre-treatment trap index was 46. The trap index I-week post treatment was 4.1, representing a 91 percent reduction. At I-month post treatment, it was 0.3, the lowest levels recorded in this facility in 1.5 years. The trap index remained well below 2.0 (the threshold for residual pesticide treatment) for I I months with no additional pesticide applications, other than the placement of one to two dozen bait stations on three separate occasions in the dishwashing and serving areas. Food service personnel who constantly battle cockroach infestations are interested in this process since it offers long-term population reduction.