Controlling pests in dry-cured ham: A review.

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.