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Controlling pests in dry-cured ham: A review.

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Methyl bromide, a key fumigant for dry-cured ham plants, is being phased out. This review explores alternatives like phosphine, cold treatment, and integrated pest management to control ham mites and other pests.

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Area of Science:

  • Food Science
  • Entomology
  • Pest Management

Background:

  • Dry-cured ham production is vulnerable to pest infestations, including ham mites, red-legged beetles, cheese skippers, and larder beetles.
  • Methyl bromide is currently the sole effective fumigant for controlling ham mites in US dry-cured ham facilities.
  • The impending global phase-out of methyl bromide necessitates the identification of viable alternatives.

Purpose of the Study:

  • To review and assess potential alternatives to methyl bromide for pest control in dry-cured ham plants.
  • To determine the feasibility of various methods for replacing methyl bromide in the United States.

Main Methods:

  • Literature review of alternative pest control strategies.
  • Exploration of fumigants (phosphine, sulfuryl fluoride), physical controls (cold treatment, modified atmosphere), pesticides, and bioactive compounds.
  • Evaluation of food-grade processing aids and integrated pest management (IPM) approaches.

Main Results:

  • Several potential alternatives have been investigated, including alternative fumigants, physical methods, pesticides, and processing aids.
  • Propylene glycol application on ham surfaces shows promise.
  • Integrated pest management strategies are considered a viable approach.

Conclusions:

  • The development and implementation of alternative pest control methods are crucial for the continued viability of the dry-cured ham industry.
  • A combination of approaches, including alternative fumigants and IPM, may be necessary to effectively manage pests post-methyl bromide.
  • Further research and validation are needed to confirm the efficacy and safety of proposed alternatives.