“Critters in the kitchen”

Cockroaches are of ancient origin: fossils show they have undergone little change over time. Today there are some 3500 different kinds. They are nocturnal and infest houses, restaurants, hotels, food-storage warehouses, ships and any place where there is food and water, warmth and shelter. Cockroaches thrive in dirty conditions and feed on decaying food and refuse. they are one of the most obnoxious insects known, their excreta cause an unpleasant characteristic odour and their habit of discharging a fluid from the mouth to soften food provides a medium for bacteria and contaminates food. They also damage many articles other than foodstuffs: ie books, tapestries, leather goods, paintings, often leaving a musty, stale odour.

There are several species in New Zealand, some native, some introduced. The female lays up to 38 eggs at any one time. It takes a few months for the eggs to run their cycle to adulthood but they can continually breed where one pair of adults can produce up to 40,000 progeny in a year.

American cockroach establishes where there is plenty of heat, like bakeries, restaurants or hospitals. Also wet situations like alleyways and drains.

Australian cockroach is also dependant on warm conditions. Sometimes found in sub floor and wall voids. German Cockroach is relatively small and the most common. Commonly found under sinks and cupboards, in under drawers, water heaters and appliances, stoves, inside the home, supermarkets, hotel kitchens and restaurants.

Gisborne cockroach frequently occurs on timber shipments and is well known to have spread from the Gisborne and Auckland port areas. It will enter houses and likes woodpiles.

Black cockroach will establish in stones or among woodpiles. It may enter households with wood or other materials though but is unlikely to establish there.