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<OL> <LI> Conduct research and extension activities with respect to the application and effectiveness of phosphine fumigation against Tyrophagus putrescentiae (ham mites) and Necrobia rufipes (red-legged ham beetles) under controlled simulated commercial conditions and true commercial applications in ham-curing facilities. Pest mortality, sensory quality, presence of residual chemicals and acceptability and appropriateness of phosphine for commercial users will be evaluated. <LI>Conduct exploratory research on simple, effective, non-chemical methods to prevent or stop ham mite infestations. A) Determine the effect of cold temperature on Tyrophagus putrescentiae, ham mite, and Necrobia rufipes, red-legged ham beetle (RHLB) mortality, and also determine the sensory quality of treated hams. B) Treat hams with food grade oils and propylene glycol to evaluate their effectiveness at preventing and/or eliminating ham mite infestations. Sensory quality and market acceptability will also be evaluated for these hams. <LI>Conduct research and extension activities with respect to the key components for Integrated Pest Management (IPM) in ham-processing facilities targeted at ham mites and RLHBs as the key pests. Assist companies in adapting HACCP-based IPM Plans to their specific food plant and produce concise Extension publications and hands on training programs. <LI>Perform economic cost-benefit and risk analyses comparing methyl bromide to alternatives such as phosphine, CO2, and ozone as well as IPM programs. Effects on product quality will be an important factor in these analyses. The practical results of these studies will be integrated into the extension programs that are developed for dry-cured ham IPM and fumigation programs.
Non-Technical Summary: <BR>Phosphine fumigation will be conducted to determine the parameters that are effective at controlling mite infestations in simulated ham aging houses and implemented at individual, dry cured pork processing plants within the Southeastern United States. In addition, integrated pest management programs will be developed using Hazard Analysis Critical Control Points (HAACP) Principles applied to mite, insect and environmental monitoring, and it will be determined if food grade ingredients such as oils and propylene glycol can be used to prevent mite and beetle infestations without affecting the sensory quality of the hams. In addition, economic analyses will be conducted to determine if phosphine, integrated pest management, and other potential alternatives are economically feasible and cost effective when compared to methyl bromide and in light of the ban on methyl bromide. <P> Approach: <BR> Research and extension activities will focus on working with the dry cured pork industry, their industry associations, and fumigators to scale up phosphine fumigation to commercial facilities based on research results that indicate that phosphine was effective at controlling ham mites under laboratory and simulated field conditions. Four processors will work with us to implement phosphine fumigation at their facilities and evaluate its efficacy for controlling ham mite and beetle infestations. Additional research will be conducted on non-fumigant alternatives to determine if coating hams with food grade propylene glycol, vegetable and mineral oils, and lard can be used to control pest infestations. HACCP based IPM plans will be developed based on environmental monitoring and pest population estimates. Sensory analyses and instrumental analysis will be conducted to ensure that the use of phosphine and other alternatives do not impart food safety risks or undesirable sensory properties. Economical analyses will be conducted to evaluate the costs of implementing any technology that is effective at controlling ham mites at the plant level in comparison to methyl bromide.