Controlling Pests in the Processing of Dry-cured Ham

doi:10.11924/j.issn.1000-6850.casb16090108

Abstract

Abstract: The problem of pests is an important factor that affects the quality of dry-cured ham, dry-cured ham can become infested easily with pests during the aging time, and the most serious pests are Tyrophagus putrescentiae and Piophilidae. In order to provide references for the prevention and treatment of pests in drycured ham in actual production, this paper reviewed relevant research progress of dry-cured ham pest control methods, summarized the insecticidal effect of chemical control, physical control and biological control methods, analyzed the advantages and disadvantages of those methods, and pointed out that the problems concerning each method in the application. Finally, the analysis showed that the most promising control methods were the fumigation method with methyl bromide alternatives, the use of propylene glycol film on ham surface and the plant derived pesticides, and the prospects of pests control ham were discussed as well.

CLC Number:

TS251.5

References

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