House Fly Control
An outbreak of house flies in any property will be linked to a build-up of rotting foodstuffs or perhaps a dead animal (e.g., mouse, pigeon etc.), overflowing bins etc, therefore finding this source and removing it is key to effective control.
The feeding habits of flies can easily lead to food poisoning incidents. This is why ensuring good standards of hygiene is imperative.
Disinfecting food preparation surfaces, keeping raw and cooked food covered, also washing exposed crockery, cutlery and cooking tools before use is important.
Keeping dustbins covered and remote from food preparation areas is good practice and cleaning of bins or skips to remove foul odours will reduce their attractiveness to these insects.
To kill adult insects, we can carry out insecticidal spray treatments to fly landing sites, e.g. window frames and nearby light coloured walls and ceilings. If practical, insecticidal fogging or space spraying treatments will have good results.
Fly eggs do hatch out in batches, so you can expect two or three outbreaks over a short period of time.
If the source is not accessible or easily controllable, e.g. shared bins outside, preventive measures include electric fly killers of various types and sizes, perhaps teamed with insect screens to windows and doors.
Such preventive measures are especially important in commercial kitchens where the Food Safety Act is in force.
Due to the variety of such sources and solutions, EBS Surveyors will always need to survey your site first to provide the right solution and advise what you can do to help yourselves.
Fly Biology & Habits
The eggs are just over 1 mm long, white and although laid singly, will be in quantities up to 500, laid in batches of 100-150 over a 3-4 day period. They are usually laid in moist, decaying matter (manure, rubbish heaps, decaying food, animal carcasses etc.).
This ‘scheduled’ laying of eggs can mean multiple outbreaks of maggots if the source is not found after the first outbreak.
The larvae (maggots) are up to 12 mm long when mature, hatching out after 8-20 hours and are a dirty cream colour with a pair of dark hooks at the head end.
Adults are about 6 mm long with the thorax having four distinct stripes. The fourth vein on each wing bends sharply forward.
When ready to pupate, the larvae will travel up to 50 feet to a dry location near a food source. Pupae are dark red-brown and barrel shaped, around 8 mm long.
The adult will emerge up to 28 days later and can lay after eggs 2 days. They live for 1-3 months. Larvae, Pupae and adults can overwinter in suitable, sheltered locations.
They spread disease by transmission of bacteria from decomposing material, manure etc to our food or surfaces. Common illness will be sickness and diarrhea, however, much more serious intestinal diseases such as typhoid, cholera or polio can be transferred from infected faeces.