Birds in the wild can be a source of pleasure for many, but in food processing facilities, they are considered by the Food and Drug Administration (FDA) to be a Category I pest. As described in FDA’s Pest Control in Food Establishments Course, designed to provide inspectors and food establishments with basic information on pests and their control, Category I pests are the most serious because they can transmit diseases to food and cause allergic reactions.
European starlings, English sparrows, and feral pigeons are cited by FDA as responsible for the majority of bird problems at food establishments, and of concern because of the filth they can spread. FDA defines filth as “any contaminant that, because of its repulsiveness, would not normally be eaten. Filth may or may not be an actual health hazard; its mere presence in a product will render that product adulterated.”
Additionally, birds are a problem because:
- They may carry foodborne pathogens. They are reported to harbor over 60 diseases, including encephalitis, salmonella, meningitis, toxoplasmosis, West Nile virus, and many others.
- Bird droppings can harbor parasites and spread diseases such as histoplasmosis and their accumulations produces flies, airborne contaminants, fungus spores, and odors.
- Not only are the droppings acidic and able to ruin structures and equipment, they can be easily tracked indoors where they can become airborne or foot-borne contaminants.
- Can be a slip hazard
- The birds, themselves, can gain access to food and storage areas through doors, windows, and ventilators.
- Their nests can block gutters, drains and other conduits, and provide harborage for insect pests that live on and around birds, leading to secondary infestations.
- Their presence may be an indicator of insanitation in the facility or lack of adequate pest exclusion.
- The pest birds breed at a rapid average rate of two to four offspring per year, making control more difficult and costly the longer they are left to roost and breed.
