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Phosphine fumigation and residues in dry-cured ham in commercial applications.

Abstract
Dry-cured hams often become infested with ham mites (Tyrophagus putrescentiae) during the aging process. Methyl bromide has been used to fumigate dry cured ham plants and is the only available fumigant that is effective at controlling ham mite infestations. However, methyl bromide will eventually be phased out of all industries. This research was designed to determine the efficacy of phosphine fumigation at controlling ham mites and red-legged beetles and any impact of phosphine fumigation on the sensory quality and safety of dry cured hams. Fumigation trials were conducted in simulated ham aging houses and commercial ham aging houses. Mite postembryonic mortality was 99.8% in the simulated aging houses and >99.9% in commercial aging houses three weeks post fumigation. Sensory tests with trained panelists indicated that there were no detectable differences (P > 0.05) between phosphine fumigated and control hams. In addition, residual phosphine concentration was below the legal limit of 0.01 ppm in ham slices that were taken from phosphine fumigated hams.
AuthorsY Zhao, S Abbar, T W Phillips, M W Schilling
JournalMeat science (Meat Sci) Vol. 107 Pg. 57-63 (Sep 2015) ISSN: 1873-4138 [Electronic] England
PMID25951409 (Publication Type: Journal Article, Research Support, U.S. Gov't, Non-P.H.S.)
CopyrightCopyright © 2015 Elsevier Ltd. All rights reserved.

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