Heat treatment in food industries: efficacy for the insects and prospect for a microbiological reduction

Abstract: This paper presents the results achieved at the end of a mill treatment carried out in 2014. Temperature and humidity were regularly monitored in the treated premises; the effectiveness of the treatment was checked by means of biological tests. The data collected show that, keeping the average temperature of 52.8 °C, with no side effects for machineries and milling structures, the mortality rate reached 100% for all the stages of Ephestia kuehniella, Sitophilus granarius and Tribolium confusum. Some microbial analysis have been carried out before and after the treatment, showing a decrease up to 60% in the microbial load e.g. moulds and airborne bacteria.