Damage caused by insects is mainly due to injuring the surface of foodstuffs, so that contamination by microbes can occur. Damage Because of insect attacks in developed countries around 5 - 10%, while in developing countries can reach 50%.

Contamination Food ingredients by insects cannot be controlled perfectly, therefore in developed countries such as the United States contamination standards are still permitted. The optimum conditions for insect growth are 14% moisture content. Activity Insects in storage space can be controlled by regulating room temperature. At low temperatures, insect growth is slow and at temperatures below 15.6 oC the growth of insects stops. At high temperatures, optimum growing insects. That is why tropical regions are suitable for insect life.

In cereals, dried fruits and spices, insects can be prevented by fumigation with some chemical compounds such as methyl bromide, ethylene oxide and propylene oxide. For foodstuffs that have high water content, ethylene oxide or propylene oxide should not be used, because of the possibility of forming toxic substances.

However the system, the techniques that are carried out must pay attention to international requirements. For example, with the imposition of a ban on the use of methyl bromide in 1997, then spraying agricultural products with these insecticides in the storage warehouse must be stopped.