The efficacy of sieving, filth flotation and Tullgren heat extraction for detecting various developmental stages of Tribolium castaneum and Ephestia kuehniella in samples of wheat grain, flour and semolina

摘要

A prerequisite for effective pest risk management in food is the unbiased interpretation of results obtained by various detection methods. In this study we compared the sensitivity of filth flotation tests, sieving and heat extraction in Tullgren-Berlese funnels for detecting insect contaminants. Samples of wheat grain, flour and semolina were contaminated with eggs, juveniles and adults of Tribolium castaneum, and eggs or larvae of Ephestia kuehniella. Calibration methods were applied for every detection method, and total and sample recoveries and detection limits were calculated for each method, food substrate and contaminant type. The tested contaminants were not detected on a qualitative level by any single technique, instead a combination of techniques was necessary for detection. Sieving was the method with the highest total recoveries, ranging from 90 to 100%. Filth flotation was a uniquely effective for egg detection, with total recoveries ranging from 65 to 95%. The extraction of adults and larvae of both species in Tullgren-Berlese funnels failed in semolina and flour, and was of very limited success in grain. The detection limits for sieving were from 1 to 16 contaminants/kg commodity. The detection limits for filth flotation were from 224 to 508 eggs, and 58 to 507 adults or larvae/kg commodity. The sample recoveries were usually influenced by sample size, species, stadium and their interactions, and indicated how to optimize method protocols. The calibration of methods provided estimates of contaminant densities different from those obtained without calibration. Our work revealed that some currently used methods are not sensitive enough to detect all stages of insect pests, or in some cases, low levels of pest infestation. This lack of sensitivity potentially enables the infested cereal food product to continue down the food processing chain even after laboratory inspection.