Pest Management Concepts Integrated Pest Management
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Transcript Pest Management Concepts Integrated Pest Management
Lecture 15
Pest Management Methods
Student Learning Outcomes
Outline what methods are appropriate for
managing stored-product pests
Think of ways you can combine different pest
management methods
Assessment by instructor:
Ability to answer quizzes and second lecture exam
questions
Steps in Using an IPM Strategy
Identification of the problem
Assessment of damage
Cost-benefit analysis
Selection of management tactics
Implementation of management tactics
Efficacy assessment
Follow-up periodic assessment
IPM Tactics
Do nothing!
Regulations
Host resistance
Biological control
Pathogens
Cultural techniques
Physical and mechanical techniques
Chemical modification of behavior
Disruption of physiology
Do Nothing
What pest have you identified?
Is the pest really doing harm?
How much damage can be sustained without
an economic loss?
In a successful pest management program,
only monitoring for the resulting pest
population may be needed
Regulatory Control
Quarantine: limits movement of a pest
Eradication: must be applied to relatively
small geographic areas
Suppression: limits pest levels over large
geographic areas
Host Resistance
Non-preference: host characteristics that
lead away from the use of host for food
Antibiosis: deleterious effects on pest
survival resulting from feeding on a
resistant host
Tolerance: ability of a host to support a
pest population that would be damaging to
a susceptible host
Use in stored products is limited!
Biological Control
Introduction of natural enemies of the
pest
Conservation of natural enemies by careful
use of insecticides
Augmentation of natural enemies to
increase their numbers by manipulating the
environment
Pathogens
Viruses
Bacteria
Fungi: Require favorable conditions for development of
epizootics (not very specific)
Protozoa
Nematodes
Cultural techniques
Sanitation
Stock rotation
Modification of the terrain (to drain excess
water)
Physical and Mechanical
Techniques
Heat or cold
Light traps
Entoleters or infestation destroyers (impact
machines)
Pneumatic conveying
Grain turning
Ultrasound
Snap traps
Glue boards
Chemical Modification of
Behavior
Sex pheromones
Aggregation Pheromones
Oviposition deterring pheromones
Alarm pheromones
Trail pheromones
Repellents
Feeding deterrents
Chemical Disruption of
Physiology
Synthetic pesticides
Disrupts normal physiological functions
Integration of Techniques
Think how you would be able to combine two or more
tactics for managing a pest
The techniques can be used together or sequentially
It is important to use different tactics to prevent
pests from developing resistance (physiological or
behavioral)
Integrating techniques also prolongs the use of
available pest management tactics
Integration of Techniques
Resistant
packaging and
removal of
damaged
packages and
using sanitation
Integration of Techniques
Heat treatment and
diatomaceous earth (DE)
By using DE, insects can be killed
at temperatures less than 50oC
Integration of Techniques
Traps and pathogens
Insects are attracted
to the trap with a
pheromone, but not
captured (no sticky
surface)
The insect contacts the
pathogen applied as a
dust
The insect contacts
others during mating
and transfers the
pathogen
Integration of Techniques
Vegetable oil and
insecticide
reduced by half the
amount of pirimiphosmethyl (Actellic)
needed to kill 100% of
granary weevils in
stored wheat
Integration of Techniques
Insecticide and cooling
pyrethroid insecticides
are more toxic to
stored-product insects
at lower temperatures
lower temperatures
limit pest population
growth and reduce
pesticide degradation
Please think of how you would integrate different
methods for pest management in mills!
Questions
In a food plant, think of a scenario where you
would do nothing for a particular pest population.
When is legislative control important?
Why is introduction of beneficial organisms into a
food plant undesirable?
Is sanitation physical, mechanical, or cultural
control?
List a few insect management tactics that work in
a food plant.