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There are many effective tools for cockroach control available. It’s best to use an integrated approach and adapt the tools you use to the situation. As with small flies in a commercial food establishment, look for “mystery voids” that may be a potential harborage for a persistent infestation. Commercial kitchens often have several such void areas that may provide warmth, moisture, food or all three.
Inspect the account in a systematic way, looking for clues that might point to a hidden void. Monitors also can help pinpoint where a source area is. I suggest treating damp, scummy areas with boric acid powder to turn the scum into “bait.” If voids are relatively dry, I suggest treating with silica dust for long-lasting control.
Sanitation is almost always a problem and it’s difficult to get client cooperation. Use bio sanitation to help the problem and help your client. Baits are a great tool, but shouldn’t be used exclusively in
most cases, and should be rotated to prevent aversion from developing. For initial cleanouts, use a botanical flushing aerosol and a vacuum to quickly take down numbers.
Again, developing a structured program that takes advantage of the benefits of multiple prevention and control techniques will provide the best results.
