Mr. Meek

Security & Safety

Flies: A Health Threat

By Frank Meek, International Technical & Training Director, Orkin, LLC

Most facilities are especially vigilant against the first two pests, so a guest might never encounter them.

However, flies are not nocturnal or shy, so we are used to seeing one as a minor nuisance in a hotel room. However, a fly in a food service area could quickly escalate into an infestation that could spread disease-causing bacteria to your guests.

Why are flies threatening your guests and employee's health, and what can you do about it? The University of Florida partnered with Orkin to conduct a study on the potential of pathogens being spread by flies. The research revealed that common house flies carry many bacteria, among them one that has been linked to meningitis, the first time the bacteria Acinetobacter baumanni has been associated with flies. Other newly detected pathogens from the study were Bacillus pumilus, which can cause food poisoning, and Enterobacter sakazakii, which can cause urinary tract, pulmonary and bloodstream infections.

Nine pathogens discovered on flies

University of Florida researchers, under the direction of Jerry Butler, Ph. D., grew cultures from flies collected at the back-door areas and rear dumpsters of four restaurants in Gainesville, FL. Within hours, the samples were swarming with nine different organisms. Researchers found pathogens that can cause peritonitis, diarrhea, typhoid fever, bacillary dysentery and staph infection. The flies also carried Escherichia coli and Shigella sonnei. The Centers for Disease Control and Prevention (CDC) has reported that shigellosis was one of the three most common food borne illnesses diagnosed in 2000. The overall incidence of E. coli O157 infections, which can be derived from Escherichia coli bacteria, has increased in recent years as well.

Results probably typical

The study's results, which were confirmed by two independent laboratories, are probably typical of flies across the country, Dr. Butler said. House flies can migrate up to 10 miles a day. They feed on sugar and organic matter found in foodstuffs, compost piles, garbage and feces. During their short life spans, typically less than a month, flies can spread pathogens across a wide area.

Link between flies and pathogens bears further study

Further scientific research is needed to determine whether a vector, such as a fly or other pest, might also transmit these diseases and bacteria to humans through direct contact with flies or surfaces contaminated by flies.

"We may have found one of the primary sources for the spread of some organisms in nature," said Dr. Jerry Butler, the University of Florida entomologist who led the research. "We confirmed that flies spread bacteria to surfaces, where the pathogens continue to grow. While further study is needed, it reinforces the importance of sanitation and keeping flies out of food establishments."

"The study's findings are significant and the medical research community needs to gather more information to understand its full meaning," added Dr. James Maruniak, a University of Florida microbiologist who led the fly study's laboratory trials. "It surprised me to find so many bacteria (in the fly samples). I definitely have a different view of flies. There are a lot of potential health implications."

"Flies are a more serious threat to food safety than many people think," Dr. Butler noted. "People need to consider food safety when they see flies, whether they're eating inside or outside."

Hotel and food-service employees need to take a different attitude about a fly crawling over a glass in a guest's bathroom or over their sandwich in the restaurant. Note that the study results do not reflect poorly on the cleanliness of the participating restaurants. Garbage was removed from three of the four dumpsters the previous day and the dumpsters had been washed. The flies carried the same pathogens whether they were collected from the clean dumpsters or the one that contained old garbage.

Fly Control and Prevention

As is often the case in the hospitality industry, many of the things you do are done to ensure that a guest never sees something, such as dirty laundry, dust, fingerprints - and pests. Each penny spent on prevention is an investment in guest satisfaction and higher marks from sanitation inspectors.

Here are some ways to prevent the occasional fly from becoming a fly infestation. First, identify the enemy. The first step is accurate identification, for there are many species. Each has different feeding, breeding and resting habits. A spray may only kill a few adults, and in the process, contaminate food prep and service areas when other measures would be more effective.

Next, a careful investigation is needed to find where flies are breeding. Control of the larvae is absolutely essential to prevent a full-blown infestation, since they mature in less than a week. The third step is sanitation. The larvae breed in moist decaying animal or plant matter, whether in drains, or inside garbage containers, or outside in the dumpsters. The simple removal of trash is not enough. Garbage containers, including dumpsters, must be scrubbed regularly to eliminate the food source and attractants. New non-toxic, organic drain, floor and general cleaning compounds make sanitation easier and safer than ever before. Sanitation and mechanical control have the greatest long-lasting effect on reduction of fly populations.

The fourth step, mechanical control, includes closing cracks, replacing screens, using light traps, baited traps and air curtains over outside doors. Use well-designed, decorative light and sticky traps in guest dining and lounge areas.

If an infestation remains after taking these measures, properly labeled chemical pesticides may be necessary. These could be applied to fly resting surfaces, breeding sites that cannot be eliminated or adequately closed off, or in baits for adult flies, placed between breeding sites and locations you are trying to protect.

However, such pest control measures can easily affect foodstuffs, employees and guests if indiscriminately performed by in-house employees. Pesticides are carefully regulated and should be handled only by a trained, licensed or certified technician to minimize their use and maximize their effectiveness.

An Ounce of Prevention

Restaurant inspectors are becoming more stringent on sanitation and pest control. As a result, the media is more vigilant in exposing public health threats, fueled in part by the sensational nature of the violations. Meanwhile, the diversity of employees requires ongoing training in pest reporting and control. In many countries and cultures, a few flies are not considered an incident worth mentioning to management.

Another issue is outdoor dining. When a fly lands in a customer's beverage, the wait staff often communicates that the establishment's policy is that eating outdoors is at the customer's own risk. However, these policies are not uniformly posted, which can bring many complaints. We've found that if flies are controlled outside - and they can be - there is no need to worry about too many comped meals or drinks. However, it requires teamwork between staff and their pest control technician.

While it may seem counter-intuitive to invest in something you'll never see, the benefits of fly control are significant, both financially and from a public relations perspective. The finance department won't have to factor in high costs of frequently replacing food and beverages. Moreover, the legal department won't stay awake over the potential for court costs or poor scores on inspections. And management won't have to risk the incalculable price of losing your brand's reputation.

An industry veteran, Frank Meek has been with Orkin since 1986. In 2003, he was named among the future leaders of the pest management industry in Pest Control Technology magazine’s “40 Under 40” ranking. Currently, as the International Technical and Training Director, Mr. Meek provides technical support and training in both sales and service to Orkin's international franchises, helping them grow and develop in their specific markets. As a board-certified entomologist, Mr. Meek teaches Integrated Pest Management principles and can explain how to use all available methodologies to prevent pest infestations in various commercial settings. Mr. Meek can be contacted at 404-888-2898 or fmeek@rollinscorp.com Extended Bio...

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