Before purchasing, examine foods such as milled cereal products, flour and dried fruit for infestations. Examine broken and damaged packages and boxes to avoid bringing stored pests accidentally into the home. Check the packaging date to ensure freshness.

Purchase seldom-used foods in small quantities to prevent long storage periods of a month or more. Susceptible material stored for six months or more, especially during the hot summer months, has the possibility of developing into serious infestations. Store susceptible foods in insect-proof containers of glass, metal or plastic ware with tight-fitting lids, ideally screw-type. Highly susceptible foods, such as spices, can be kept in the refrigerator and other foods in the freezer. Always use older packages first, and inspect frequently to avoid any spillage which might attract insects. Properly ventilate the storage area to discourage moisture-loving pests.

Foods of questionable infestations or even lightly infested can be supercooled or superheated. Place exposed or suspect foods in a freezer at -17°C. for four to seven days or in a microwave oven for five minutes or in a shallow pan or tray in the oven at 60°C for one hour or 48°C for two hours. Spread the material thinly to permit effective cold or heat penetration to kill all life stages of the pest. If in the oven, stir food periodically to prevent possible scorching. Dried fruits can be placed in cheese cloth bags and dipped into boiling water for six to ten seconds to kill external pests. However, seeds saved for planting may have the germination reduced after superheating or cooling. Sifting the food material will remove possible insect fragments and any remaining will not cause harm if consumed. After insects are killed, contaminated food might be used outdoors during winter months for bird feed.

Careful sanitation is the best method to avoid stored product pests. After removing all food, food packages, utensils, dishes, etc. from the cupboard, shelves or storage area, use a strong suction vacuum cleaner with proper attachments to clean up all spilled foods (toaster crumbs, cornmeal, bits of pet food, raisins, etc.) from cracks and crevices, behind and under appliances and furniture. Pull out heavy appliances from the wall and scrub with soap and hot water. The ability of these insects to find a small amount of food and survive is amazing. After shelves are thoroughly dry, cover with clean, fresh paper or foil before replacing with food or cooking utensils. Remove and destroy any cocoons found in cupboards and other sites.

Locate the source of infestation and quickly get rid of it. Dispose of heavily infested foods in wrapped, strong, plastic bags or in sealed containers for garbage disposal service or bury deep in the soil if permitted and practical. If detection is made early, it may be the only material infested and the problem is solved. Be sure to carefully examine seldom-used foods, especially in least disturbed storage areas. One can spread suspected foods on a tray to determine whether infestation is widespread. Inspect unopened cardboard boxes since pests can chew into these boxes and plastic inserts.

Pheromone traps are commercially available for inspection, monitoring, and pinpointing infestations of adult Indianmeal moths. Insects use pheromones to communicate with each other, and are natural compounds created in the insect body. Many have been isolated in the laboratory and now used to lure insects into sticky traps. Adult moths live only five to seven days with their major function to reproduce. Male moths are attracted to pheromone scent (sex-attractant). Traps can be hung indoors next to the ceiling, behind shelves, etc. to capture moths on a sticky board. In food warehouses, some use five traps per 1,000 square feet. A few well-placed traps (about $6.00 each) can detect moths. About one in eight Indianmeal moths that approach a pheromone trap enters it. The trap alone is a “monitoring tool” not a control method.