Estratto
Scopo di questo capitolo non è formare esperti del controllo degli infestanti, ma offrire agli specialisti della sanificazione conoscenze specifiche sull’impatto di insetti, roditori e uccelli nella contaminazione delle derrate alimentari: saranno esaminate le principali specie e le tecniche per controllare la presenza di questi ospiti indesiderati. Lo specialista di igiene degli alimenti deve lottare contro un numero relativamente limitato di specie animali, che possono tuttavia costare all’industria alimentare miliardi di dollari ogni anno. Nel secolo scorso milioni di persone sono morte a causa di malattie trasmesse da roditori (Siddiqi, 2001).
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(2008). Controllo degli infestanti. In: Sanificazione nell’industria alimentare. Springer, Milano. https://doi.org/10.1007/978-88-470-0788-8_12
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