Nonchemical strategies for stored product pest management: Exploring the potential of spices, herbs, and their formulations

• Published in: Food control 2024-04, Vol.158, p.110212, Article 110212
• Main Authors: Afrose Subaitha, Z., Santhoshkumar, P., Moses, J.A., Loganathan, M.
• Format: Article
• Language: English
• Subjects: antimicrobial properties; Disinfestation; environmental impact; Essential oil; food safety; Herbs; Insect lethality; insects; Nonchemical approaches; pest management; risk; Spices; storage pests
• ISSN: 0956-7135; 1873-7129
• DOI: 10.1016/j.foodcont.2023.110212

Insect pests of stored foods are a global concern. While chemical preventive and control methods are popular, increasing awareness about safety, the risk of resistance development and the environmental impact propel the quest for novel strategies. Among alternative biobased approaches, since time immemorial, the usage of spices, herbs, and their parts has been in practice. Their characteristic chemical constituents are known to result in varying levels of pest-repellent and lethal effects, in addition to offering antimicrobial activity. Among various factors that explain their action, performance and the application techniques remains crucial. Over the years, several advancements have been made in this field; for instance, the application of nanotechnology-based approaches, novel extraction techniques, and the development of controlled/sustained release formulations. This review presents concepts from the past, an emphasis on recent advances and current trends, and a perspective on the future, considering challenges and directions for research. With the growing focus on sustainable pest management, spices, herbs, and their formulations will certainly find a prominent position in this sector as nonchemical alternatives.