Controlling pests in dry-cured ham: A review.

Clicks: 300
ID: 77050
2016
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Abstract
Dry-cured hams can become infested with ham mites, red-legged beetles, cheese skippers, and larder beetles during the aging process. Though other methods may be used for beetles and cheese skippers, methyl bromide is the only available fumigant that is effective at controlling ham mites in dry-cured ham plants in the United States. However, methyl bromide will be phased out of all industries by approximately 2015. This paper will review and explore potential alternatives that have been investigated to determine their feasibility for replacing methyl bromide to control pest infestations in dry-cured ham plants in the United States. Potential alternatives include: 1) fumigants such as phosphine and sulfuryl fluoride; 2) physical control approaches through cold treatment, modified atmosphere, inert dusts, etc.; 3) pesticides and bioactive compounds; 4) food-grade processing aids. The most promising potential alternatives to date include the use of propylene glycol on the ham surface, the exploration of alternative fumigants, and implementation of an integrated pest management plan.
Reference Key
zhao2016controllingmeat Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Zhao, Y;Abbar, S;Amoah, B;Phillips, T W;Schilling, M W;
Journal Meat science
Year 2016
DOI
10.1016/j.meatsci.2015.09.009
URL
Keywords
pest management dry-cured ham ham mite tyrophagus putrescentiae

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