Those little brown bugs you find as you measure that cup of flour or rice can make you lose your appetite. Most people will discard food immediately if they recognize any insect infestation. While it isn't absolutely necessary, it probably is the safest in terms of food quality.

While many cultures survive with a major portion of their diet composed of insects, and insects are known to contain a high percentage of protein and hardly any fat, that doesn't make the insects more appealing.

Insects can be found in cereal-based products such as flour, rice, oatmeal, cornmeal, cake mix and biscuit mixes. Spices are prone to insect infestations, as are nutmeats such as pecans and walnuts. Packages of pasta and dog and cat foods can be hosts. Many pantry pests will infest animal food without the homeowner realizing it until it's too late. Most pantry pests aren't attracted to sugar products including Jell-O.

There are several types of pantry pests. Cigarette beetles are reddish-brown insects approximately 1/8" long. The body is more elongated than round. The head also doesn't stick out as it does on most beetles. The other common pantry insect is the grain beetle, a long, slender, flat dark brown beetle with an obvious head.

Indian meal moths usually infest food in the caterpillar stage. Larvae are white and difficult to see in many non-colored foods. The buff-colored moth with reddish brown tips on the wings are easily distinguished as they fly around the kitchen or emerge when the cupboard door is opened.

Carpet beetles and cabinet beetles also feed on cereal products and spices as do lesser grain borers, drug store beetles, red flour beetles, rice and granary weevils and yellow meal worms.

Most insect problems don't appear overnight. A few insect larva or beetles can go undetected for several weeks or months. Unused packaged mixes stored for more than a year may be a hidden ground for insect feeding.

Controlling the insects is difficult and time consuming. First, examine all stored food products for insect contamination. Open each package, and examine for signs of insects including tunneling.

Check spices especially chili powders, paprika and red peppers. Pour a little in a bowl and watch for movement. Many insect shells and casings may appear to be spice particles. If in doubt, discard the container.

Flour, rice, cake mixes and oatmeal can be heated in a 250 F oven for one to two hours. The temperature should be hot enough to kill the insects including eggs. The food product can then be sifted for insect particles. Excessively high temperatures can damage the food particles.

Look in the cupboards closely. Remove all contents and clean the cabinets thoroughly with a hot soapy water solution at least twice a year. Clean in the cracks and crevices. Line shelves with new paper.

Insecticide sprays should only be used as a last resort. Pyrethrin sprays are recommended after insecticidal soaps. However, there are sanitary dangers with using an insecticide incorrectly. Read and follow all labeled directions.

Homeowners might get in the practice of storing cereal products in the freezer for several days after purchasing. The zero degree temperatures will have the same effect as baking in the oven.

Flour, oatmeal, cornmeal and biscuit mixes should be stored in tight-sealing plastic, glass or metal containers instead of paper or cardboard boxes. Spices are best kept in glass jars. All food products should be used within a year of purchase to avoid insect problems and retain food quality.

Source: David Robson, Extension Educator, Horticulture

Mold can grow on your basement wall, shower door, or many other places in your home. Mold spores in the air can cause illness, so reducing mold in the home is important for good indoor air quality. Mold is a microscopic fungus that releases spores into the air. The spores settle on surfaces and grow, producing a musty smell. Mold can appear as a discoloration of white, orange, green, brown, or black growth.

Mildew is a common mold. Conditions that support mold growth include warm temperatures of 77 to 86 degrees F moisture, or high humidity and oxygen. Molds thrive on organic materials or on surfaces that contain tiny amounts of food, grease, or soil. Typical problem areas include the bathroom, laundry room, and any area of high humidity. In the basement, condensation from an air conditioner or dehumidifier, leaky pipes, or water standing in sump pump areas can support mold growth.

In most cases, it is not practical to test for mold growth in a house. There are no standards for 'acceptable' levels of mold in a dwelling. Reliable sampling for mold can be expensive and requires special equipment and training.

If mold appears on walls or floors, first clean the surfaces with a detergent. Then mix a solution of ¼ cup chlorine bleach (5.25 percent sodium hypochlorite) with a gallon of water to disinfect the area. Allow the solution to stay on the surface for 15 minutes, then rinse with clean water. Use a fan, dehumidifier, and air conditioning to dry the surface quickly. If the outdoor air is dry, open a window to help promote drying. The chlorine/water solution will kill the mold, but new mold growth may appear on the same surface if the conditions continue to be right for growth.

Prevent mold growth by keeping surfaces clean and dry. In humid conditions, use a dehumidifier to dry the air and turn on fans to help with air circulation. Wipe down shower stalls after use and run the exhaust fan in the bathroom 15-20 minutes after baths and showers. Use the exhaust fan over the stove when cooking on the stove top. Vent clothes dryers to the outside of the house. Seal cracks in basement walls to keep moisture out. Avoid having carpeting on the basement floor. When carpeting is used in the basement, the temperature difference between the concrete floor and the air in the room creates ideal conditions for mold to grow in the carpeting.

For more information about preventing and eliminating mold in the home, view the Solution Series web page at http://www.solutions.uiuc.edu

Source: Lois Smith, Extension Educator, Consumer and Family Economics