Flour stored in kitchen cupboards can attract a tiny pest known as the ciron, or flour mite, a mite that usually measures less than a millimetre and develops mainly in flour, on cured meats and on the rind of certain cheeses. Anyone who keeps flour at home for baking or cooking can end up with an infestation without realising it.
Flour mites belong to the same family as household dust mites, microscopic arachnids related to spiders and ticks that thrive in warm, humid conditions. Kitchens also commonly deal with food moths, insects drawn to dry goods such as flour, rice and cereal, though moths and mites are separate pests with different habits.
How to spot flour mites in your kitchen
The first step is to check flour packets and other dry food closely. Small white specks or visible movement inside the flour, a layer of grey dust on food, or a musty smell are all signs the flour has likely become contaminated.
Flour mites are not dangerous to most people's health, unless someone has an allergy to them. However, contaminated food takes on a bitter taste that makes it unpleasant to eat, which is why any infested flour packets should be thrown away rather than used.
How to get rid of flour mites
Once contaminated food has been discarded, the affected area should be cleaned thoroughly. Vacuuming removes dust and leftover food residue from shelves and the backs of cupboards.
Shelves and cupboards can then be washed with warm water and soap, or with baking soda, to eliminate any remaining traces of the mites. Regularly airing out the kitchen also helps prevent the pests from returning.
To stop flour mites coming back, food should be stored in airtight containers rather than left in paper or open packaging. Keeping dry goods sealed in tightly closed containers is the most effective way to prevent the mites from spreading through a pantry.
