Summary of Key Points
Recently, the Beijing News exposed that Xiamen Lulin Sen Disinfection Company used dichlorvos to clean dozens of chain restaurants, including Green Tea and Xianqi Banbu Dian, revealing the deep-seated chaos in the Pest Control (PCO) industry: This critical service for eliminating rats, cockroaches, and flies in restaurants has become a problem due to extremely low entry barriers, cost-driven practices, and the complacency of restaurant owners, leading to the widespread misuse of banned chemicals. As a result, reputable companies are being marginalized by inferior ones, and the entire industry is caught in a state of disorderly competition.
1. Why has dichlorvos become the “secret weapon” of unscrupulous companies?
Unreputable disinfection companies prefer dichlorvos for three main reasons:
- Effective “attraction”: Although dichlorvos is originally an agricultural pesticide, indoor pests have little resistance to it, and its residual effect lasts for up to half a month (whereas regular pesticides only last 48 hours). Customers, seeing no pests for a long time after the disinfection, assume the service is good, not realizing that banned chemicals were used.
- **Cost “attraction”: A bottle of dichlorvos costs just a few yuan, and the disinfection of 150-200 square meters only costs three to five yuan. Regular pesticides (such as fipronil and pyrethroids) cost nearly 100 yuan per application, making dichlorvos 20-30 times cheaper. This low cost attracts more restaurant owners.
- **Discreet “attraction”: Improved versions of dichlorvos are now almost odorless, making it difficult for customers to detect, allowing unscrupulous companies to use it without being noticed.
2. How low are the barriers to entering the disinfection industry?
The entry barriers in this industry are virtually non-existent:
- Company qualifications: Simply register a business license with a scope of business that includes “pest control,” and there are no mandatory national qualifications (only large projects, such as schools and hospitals, require evaluation certificates from industry associations).
- Staff qualifications: There is no national requirement for certification; the so-called “Pest Control Technician” certificates are merely indicative of skill level, and the exams are not difficult. Many people work without them.
- Anyone can get in: People working in housekeeping or grease cleaning can buy chemicals online, register a company, and start offering services—after all, customers are not aware of the professional standards.
3. Are restaurant owners really innocent?
Many restaurant owners are not unaware of the issues but choose to use unscrupulous services for two reasons:
- Cost savings: The restaurant industry is struggling, so owners cut disinfection budgets drastically. Prices have dropped from 500 yuan to 200-300 yuan per application, forcing reputable companies to compete with cheaper alternatives.
- Perfunctory compliance: Some hotels simply perform superficial disinfections to meet inspection requirements, leading to frequent complaints about pest infestations.
4. Why has the industry become a market for “bad money driving out good money”?
Reputable disinfection companies are struggling because they face pressure on both sides:
- Declining demand: With many restaurants and hotels closing, remaining customers are cutting budgets, driving down disinfection prices to the point where it’s barely profitable.
- Fierce competition: Low entry barriers have allowed many unprofessional companies to enter, competing with their cheaper and more aggressive (often using banned) methods. Reputable companies, adhering to regulations and higher costs, struggle to get work.
5. How can consumers avoid being deceived?
Consumers can protect themselves by:
- Being skeptical of exaggerated claims: If a disinfection company claims their service lasts a year, be wary; it’s likely they are using harsh chemicals like dichlorvos.
- Observing restaurant conditions: Look for signs of pest infestations (such as cockroach droppings or flies). Poor hygiene indicates inadequate disinfection.
- Complaining boldly: If you suspect the use of banned chemicals, report it to the regulatory authorities. Dichlorvos residues can be harmful to human health and should not be tolerated.
Conclusion
This exposure is not an isolated incident but reflects long-standing problems in the industry. To address these issues, regulatory authorities need to strengthen inspections (checking company qualifications and chemicals used), and restaurant owners should stop seeking cheap, perfunctory solutions. After all, consumers’ health is the top priority. We hope that reputable companies can survive and make dining out a safer experience for everyone.