Question By: In restaurants, the most commonly found rodents are house mice (Mus musculus), Norway rats (Rattus norvegicus), and roof rats (Rattus rattus).
House mice are small, typically 2.5 to 4 inches long, with light brown or gray fur. They are highly adaptable and can squeeze through tiny openings, making them frequent intruders in food storage and preparation areas. Their rapid breeding cycle exacerbates infestations if not promptly addressed.
Norway rats, also known as brown rats, are larger, measuring 7 to 9.5 inches in body length with a tail shorter than their body. They prefer ground burrows and are often found in basements, sewers, and ground-level storage areas. Norway rats are known for their strong gnawing ability, which can cause significant structural damage and contamination.
Roof rats, or black rats, are slightly smaller than Norway rats, with a body length of 6 to 8 inches and a tail longer than their body. They are excellent climbers, often nesting in higher locations such as ceilings, attics, and upper levels of buildings. Their agility allows them to access food supplies stored above ground.
All three types of rodents pose serious risks to restaurants, including contamination of food and surfaces, spread of diseases, and potential damage to infrastructure. Effective rodent control in restaurants involves regular inspections, maintaining cleanliness, sealing entry points, and employing professional pest management services to mitigate these risks and ensure a safe dining environment. Visit https://www.flick.com.au/blog/safeguarding-your-restaurant-against-rodent-infestations/ to know more.
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