How to get rid of food lice? - briefly
Discard any infested food, then clean and sanitize pantry surfaces before storing remaining items in airtight containers; optionally, freeze unopened packages at ‑20 °C for 48 hours or heat them above 60 °C to ensure all insects are killed. Use regular inspection and proper storage to prevent recurrence.
How to get rid of food lice? - in detail
Food lice, also known as pantry moths or pantry beetles, infest dry goods and spread quickly if left unchecked. Effective eradication requires a systematic approach that combines inspection, sanitation, and targeted treatments.
Begin by locating all contaminated items. Examine grain, flour, cereal, nuts, dried fruit, and pet food for adult insects, larvae, webbing, or small holes in packaging. Remove every suspect product, even if only a few insects are visible, and place it in a sealed bag for disposal or deep‑freeze for at least 72 hours to kill hidden stages.
Next, empty the storage area completely. Vacuum shelves, corners, and crevices, then discard the vacuum bag or empty the canister into an outdoor trash container. Wash interior surfaces with hot, soapy water, followed by a solution of one part white vinegar to three parts water to eliminate residual scent trails that attract pests.
After cleaning, treat the environment. Apply a food‑grade diatomaceous earth thinly across shelves and in cracks; the abrasive particles damage the exoskeleton of insects, causing dehydration. For severe infestations, consider a residual, low‑toxicity insecticide labeled for pantry use, following label directions precisely to avoid contaminating food.
Repopulate the pantry with only airtight containers made of glass, metal, or heavy‑wall plastic. Store bulk items in smaller, sealed jars to limit exposure. Rotate stock regularly, using older supplies first, and inspect new purchases before placing them on shelves.
Maintain vigilance by setting up pheromone traps. These sticky cards attract adult moths, providing early detection and reducing breeding potential. Replace traps every few weeks during peak seasons.
Finally, implement preventive habits: keep the storage area dry, avoid spills, and limit the time dry goods remain uncovered. Regularly audit the pantry for signs of activity and repeat the cleaning cycle quarterly to sustain a pest‑free environment.