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SPP GENERAL CONTROL - FIELD GUIDE
Stored product pest control is a #-step process.
6
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SPP GENERAL CONTROL - FIELD GUIDE
Stored product pest control is a 6-step process.
1) _ 2) Sanitation. 3) Storage. 4) Rotation. 5) Ventilation. 6) Control.
1) Prevention
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SPP GENERAL CONTROL - FIELD GUIDE
Stored product pest control is a 6-step process.
1) Prevention. 2) _ 3) Storage. 4) Rotation. 5) Ventilation. 6) Control.
2) Sanitation
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SPP GENERAL CONTROL - FIELD GUIDE
Stored product pest control is a 6-step process.
1) Prevention. 2) Sanitation. 3) _ 4) Rotation. 5) Ventilation. 6) Control.
3) Storage
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SPP GENERAL CONTROL - FIELD GUIDE
Stored product pest control is a 6-step process.
1) Prevention. 2) Sanitation. 3) Storage. 4) _ 5) Ventilation. 6) Control.
4) Rotation
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SPP GENERAL CONTROL - FIELD GUIDE
Stored product pest control is a 6-step process.
1) Prevention. 2) Sanitation. 3) Storage. 4) Rotation. 5) _ 6) Control.
5) Ventilation
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SPP GENERAL CONTROL - FIELD GUIDE
Stored product pest control is a 6-step process.
1) Prevention. 2) Sanitation. 3) Storage. 4) Rotation. 5) Ventilation. 6) _
6) Control
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SPP GENERAL CONTROL - FIELD GUIDE
can be killed by placing them in a freezer (not a self-defrosting kind) at 0°F (-18°C) for 4 days
not self defrosting kind
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SPP GENERAL CONTROL - FIELD GUIDE
can be killed by placing them in a freezer (not a self-defrosting kind) at #°F (-18°C) for 4 days
0 degrees F
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SPP GENERAL CONTROL - FIELD GUIDE
can be killed by placing them in a freezer (not a self-defrosting kind) at 0°F (-18°C) for # days
4 days
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SPP GENERAL CONTROL - FIELD GUIDE
heat = the key is to rapidly raise the core temperature of a given area or
commodity to at least 122°F (50°C) and then to hold it for 1-8+ hours depending on
the species, stages of development to be killed, and the moisture content of their food
to rapidly raise the core temp of a given area or commodity
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SPP GENERAL CONTROL - FIELD GUIDE
heat = the key is to rapidly raise the core temperature of a given area or
commodity to at least #°F (50°C) and then to hold it for 1-8+ hours depending on
the species, stages of development to be killed, and the moisture content of their food
122 deg F
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SPP GENERAL CONTROL - FIELD GUIDE
heat = the key is to rapidly raise the core temperature of a given area or
commodity to at least 122°F (50°C) and then to hold it for #-# hours depending on
the species, stages of development to be killed, and the moisture content of their food
1-8+ hours
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SPP GENERAL CONTROL - FIELD GUIDE
heat = the key is to rapidly raise the core temperature of a given area or
commodity to at least 122°F (50°C) and then to hold it for 1-8+ hours depending on
the _ , stages of development to be killed, and the moisture content of their food
species
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SPP GENERAL CONTROL - FIELD GUIDE
heat = the key is to rapidly raise the core temperature of a given area or
commodity to at least 122°F (50°C) and then to hold it for 1-8+ hours depending on
the species, _ , and the moisture content of their food
stages of development to be killed
-
SPP GENERAL CONTROL - FIELD GUIDE
heat = the key is to rapidly raise the core temperature of a given area or
commodity to at least 122°F (50°C) and then to hold it for 1-8+ hours depending on
the species, stages of development to be killed, and the _ of their food
moisture content
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