Ideally, baits are ready for oat insertion as soon as the baits have drained, and while moist enough to enable a dry finger to be run smoothly over their surface. About 15 minutes drying time is sufficient under warm conditions.
Baits should not have formed a hard skin and the muscle fibres should not have started to tighten. Do not insert a Rhodamine 1080 impregnated oat grain into fat or connective tissue. Insert only one 1080 impregnated oat grain into each bait.
To insert a 1080-impregnated oat grain into a bait, make a pocket in the bait with a tapered skewer approximately 30 mm long and 5 mm in diameter. Avoid using a knife to cut the pocket as the resultant pocket may be too large and the oat may fall out during subsequent handling.
The placement of the oat grain should be in the thickest portion of the bait and at an angle to avoid penetrating through the other side of the bait. An alternative approach is to use a pair of sharp-nosed tweezers to firmly hold the oat and then force the tweezers and grain into the piece of meat.
Injection of baits:
In larger-scale operations, it is more efficient to inject baits with 1080 solution. This must be done by authorised staff of the Department of Agriculture and Food or Conservation and Land Management, or Pest Control Operators with appropriate endorsements.
Drying baits:
It is important that the baits dry as quickly as possible. Turn baits over once they have formed a tough skin. Under dry conditions this takes about four hours. Baits turned at this stage dry more quickly, to a more rounded shape and are easy to remove from the rack. Baits left longer tend to cling to the racks and are difficult to remove from the netting.
Dried baits should be dark coloured, hard on the outside and weigh only 40 per cent of their original weight. Weight loss can be determined by weighing a convenient number of baits (such as 20) prior to their treatment with 1080, and weighing that same sample periodically until dry. Dry baits can still have a very slight ‘give’ to them when pressed firmly but there should be a definite hard outer layer.
It is essential that only hard, well-dried baits are used because:
- they pose less risk to small non-target animals;
- there is less possibility of 1080 being leached out by rain;
- they can better withstand weathering;
- they will not rot before being laid;
- they are less likely to go mouldy;
- it will be more difficult for ants to eat through to the softer centres;
- they are physically tougher and can better withstand trampling by stock.
Pieces of damaged baits and baits which deteriorate due to the effects of rain, rotting or mould could contain insufficient 1080 to kill wild dogs, potentially leading to bait shyness.
Baiting precautions:
Operators must be familiar with ‘Guide to the Safe use of 1080 Poison. Only prepare enough baits for immediate use and do not store baits for extended periods. Temporarily store dried baits in containers which allow air to circulate freely around them, such as onion bags.
Baits must be labelled and stored in a locked room or shed. Do not store baits and foodstuffs together. 1080 is a non-accumulative poison which is broken down rapidly in the body. It can be absorbed through mucous membranes and open wounds, but is not readily absorbed through unbroken skin.
Wear protective clothing and PVC gloves when using baits. Always wash hands thoroughly with soap and water after handling any 1080 product. Collect all meat scraps and discarded baits from the racks and surrounding area and incinerate or bury.
Notification of neighbours:
Inform neighbours in writing at least 72 hours prior to baiting about where and when the baiting is to take place. Also warn visitors and anyone living on our property. When undertaking a coordinated community baiting program to control wild dogs, alternative ways of informing neighbours may be used, such as letter drops, newspapers, notices and local radio. However, this can only be done with the approval of the Director General of the Department of Agriculture and Food or his delegated officer.
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