A recent report from the St James Health Department has brought renewed attention to the troubling reality of rodent infestation in food establishments across Montego Bay. According to Chief Public Health Inspector Shericka Lewis, one in four food businesses inspected in April 2025 showed signs of rodent activity. This revelation comes as rodents have been spotted across key commercial areas in the city, raising red flags about sanitation and food safety. These sightings have resulted in the closure of 25 food establishments, leaving the public even more curious about this serious health hazard.

Rodent Infestation: A Silent Public Health Crisis

Rodents in food establishments are not just a nuisance; they are a serious public health threat. Rats and mice are known carriers of over 35 diseases that can be transmitted directly through contact with rodent urine, droppings, or saliva, and indirectly via contaminated food and surfaces. In food establishments, they can contaminate ingredients and food-contact surfaces with pathogens such as Salmonella, Leptospira, Hantavirus, and E. coli, potentially causing outbreaks of foodborne illness.

Beyond illness, rodent infestations lead to costly damage. Rodents gnaw through food packaging, electrical wires, and insulation, posing risks of fire and equipment failure. Their presence can damage a business’s reputation, lead to fines or forced closures by public health authorities, as we have seen, and in worst-case scenarios, result in permanent loss of requisite licences.

Why Food Businesses Are Vulnerable

Food establishments are particularly vulnerable to rodents because they provide the two things rats need to thrive: food and shelter. Cookshops, food trucks, market stalls, and even small takeout counters often have food waste, open storage areas, and limited pest-proofing, especially when located near drains, markets, or garbage collection points. Inadequate waste disposal, structural gaps in buildings, and poor sanitation practices make it easy for rodents to move in and remain undetected for long periods.

The issue is exacerbated by overnight operations and vendors who leave food scraps or cooking waste in open containers or directly on the ground, attracting rodents in large numbers. Once rodents establish a presence, they breed rapidly, making early detection and control crucial.

Controlling the Problem: What Operators Must Do

Controlling a rodent problem begins with prevention. Food businesses must take comprehensive steps to pest-proof their operations. Installing physical barriers such as door sweeps, sealed wall gaps, and screened windows is the first line of defence. Utility lines and pipe entries should be closed off with rodent-resistant materials, as even a hole the size of a coin can allow a rat to squeeze through.

Exterior rodent bait stations, placed strategically around the perimeter of buildings, can help manage rodent populations, but these must be used responsibly. Baits should be placed in tamper-proof containers, checked regularly, and never positioned near food preparation areas. Equally important is the use of rodenticides and disinfectants that are approved by the Pesticide Control Authority and deemed safe for use around food.

Cleaning is also critical. Waste should be disposed of in sealed bins, floors and surfaces disinfected daily, and no food should be left exposed overnight. Businesses should work with licensed pest control providers to conduct regular inspections and implement safe, effective treatment plans.

Signs of Infestation: What Consumers Should Know

Consumers have a right to expect safe, hygienic conditions when dining out, and there are warning signs that can help the public identify a potentially unsafe food environment. Droppings under tables, a strong musty or ammonia-like smell, gnawed food packages, or visible rodent nests made of shredded material are all red flags. Unexplained food spoilage or seeing a rodent during business hours are also causes for concern.

Unfortunately, rodents are often active at night, so their presence may go unnoticed by patrons. This makes it even more important for consumers to choose establishments that appear clean, well-kept, and diligent about food handling and waste disposal. If in doubt, speak up or report the establishment to local health authorities. Rodents spotted during the daytime often signal a more serious infestation, as these typically nocturnal creatures are usually forced out of hiding due to overcrowding.

A Community-Wide Responsibility

While food businesses carry a significant share of the responsibility, public behaviour plays a role too. Poor garbage disposal by commuters, market shoppers, and even lunchtime patrons who leave leftovers on the street all contribute to the rodent problem. The issue is systemic, requiring action not just from vendors and shop owners but also from the broader community and municipal authorities.

Health officials have indicated a willingness to collaborate with private pest control companies to intensify rodent management in public markets and town centres, starting with a Labour Day intervention. However, long-term success will depend on consistent sanitation, responsible behaviour, and accountability at every level — from business owners to customers.

Final Thoughts: Clean Food Starts with Clean Spaces

Rodents have no place in any environment where food is stored, prepared, or served. As we continue to celebrate the richness of Jamaica’s culinary culture, we must also hold our food establishments to the highest standards of hygiene and pest control. Consumers can help by staying observant, asking questions, and supporting businesses that visibly prioritise cleanliness.

Our food safety is only as strong as our weakest practice. Let’s stay informed, act early, and protect our plates—because when it comes to rodents in the kitchen, even one is too many.

About the Author

Allison Richards is a food safety communicator and the founder of The Food Safety Girl, a consumer awareness platform dedicated to promoting food safety in Jamaica. She is also the host of The Big Bite Food Safety Show, a radio program that educates listeners on food safety issues. With over 14 years of experience in food safety regulation, Allison is passionate about empowering consumers and industry stakeholders to make informed choices that protect both health and the environment.