Progress 09/01/06 to 08/31/09

Outputs
OUTPUTS: This project is now complete. Results from surveys were used to determine how to proceed with further research projects that are currently evaluating the effectiveness of alternative methods to methyl bromide for the eradication of ham mites and red legged beetles. Results from the surveys was also used to publish a Best Practices Bulletin for the Industry as well as advise members of the industry regarding integrated pest management and potential alternatives to methyl bromide for use in the dry cured ham industry to prevent ham mite and red legged beetle infestations. PARTICIPANTS: Dr. Benjy Mikel, Department Head Food Science, Nutrition and Health Promotion, Mississippi State University: Dr. Mikel conducted plant audits and coordinated the dissemination of research results to the dry cured ham industry and stakeholders. Dr. Wes Schilling, Food Science, Nutrition and Health Promotion, Mississippi State University served as Co-project director. He assisted with plant audits and coordinated the data analysis of the results from plant audits and surveys. Dr. Dana Hanson, Food Science (Co- Principal Investigator), North Carolina State University coordinated plant audits and dissemination of survey results to dry cured ham processors in North Carolina. Dr. Gregg Rentfrow (Co- Principal Investigator), Animal and Food Sciences University of Kentucky coordinated plant audits and dissemination of survey results to dry cured ham processors in Kentucky. Stakeholders Candace Cansler, Executive Director, National Country Ham Association served as a stakeholder and assisted with communication between scientists and dry cured ham producers. Andrea Brown, Director of Regulatory Affairs, American Association of Meat Processors served as a stakeholder and assisted with communication between scientists and dry cured ham producers. Country ham operators from Kentucky, Missouri, North Carolina, Tennessee and Virginia served as stakeholders and provided access to plants and possible trade secrets in addition to general historical knowledge of the use of methyl bromide to fumigate country cured hams. TARGET AUDIENCES: Dry cured ham industry, Meat Industry, Food Industry, Consumers, Environmental Protection Agency PROJECT MODIFICATIONS: Not relevant to this project.

Impacts
This research revealed the extent of methyl bromide use in the dry cured ham industry and verified the need to find alternatives to methyl bromide fumigation to combat ham mite (Tyrophagus putrescentiae) and red legged beetle (Necrobia rufipes) infestations. This research has also been instrumental in the set up of ongoing research projects that are currently evaluating the effectiveness of methyl bromide alternatives at eradicating ham mite and red legged beetle infestations.

Publications

• Rentfrow, G., Hanson, D.J., Schilling, M.W., Mikel, W.B. 2008. The use of methyl bromide to control insects in country hams in the Southeastern United States. Extension Publication. University of Kentucky Extension/National Country Ham Association. Publication # ASC-171. Pages 1-2.

Progress 09/01/08 to 08/31/09

Outputs
OUTPUTS: This project is now complete. Results from surveys were used to determine how to proceed with further research projects that are currently evaluating the effectiveness of alternative methods to methyl bromide for the eradication of ham mites and ref legged beetles. Results from the surveys was also used to publish a Best Practices Bulletin for the Industry as well as advise members of the industry regarding integrated pest management and potential alternatives to methyl bromide for use in the dry cured ham industry to prevent ham mite and red legged beetle infestations. PARTICIPANTS: Participants include the following: industry members in dry cured ham producing states; faculty members at Mississippi State University, University of Kentucky, North Carolina State University, and Kansas State University; graduate students at Mississippi State University, Environmental Protection Agency. This research provided valuable information to the dry cured ham industry and the Environmental Protection Agency. TARGET AUDIENCES: Dry Cured Ham Industry, Meat Industry, Food Industry, Consumers, Environmental Protection Agency PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.

Impacts
This research revealed the extent of methyl bromide use in the dry cured ham industry and verified the need to find alternatives to methyl bromide fumigation to combat ham mite (Tyrophagus putrescentiae) and red legged beetle (Necrobia rufipes) infestations. This research has also been instrumental in the set up of ongoing research projects that are currently evaluating the effectiveness of methyl bromide alternatives at eradicating ham mite and red legged beetle infestations.

Publications

• Rentfrow, G., Hanson, D.J., Schilling, M.W., Mikel, W.B. 2008. The use of methyl bromide to control insects in country hams in the Southeastern United States. Extension Publication. University of Kentucky Extension/National Country Ham Association. Publication #ASC-171. Pages 1-2.

Progress 09/01/07 to 08/31/08

Outputs
OUTPUTS: Surveys were sent to all known dry cured ham processing plants in the United States. More than 40 surveys were returned, and 35 were completed in their entirety. In addition, twenty of these plants were audited to determine if causes for infestations could be determined. Sixty-three percent of plants reported infestations with ham mites (Tyrophagus putrescentiae). All plants that reported that they experienced ham mite infestations also reported that they used methyl bromide as a treatment to eradicate ham mites. It was apparent that there was a greater incidence in ham mite infestations in long aged hams (less than 6 months) when compared to short aged hams (greater than 5 months). However, long aging times are necessary to form the characteristic flavor of many of the products that are essential to their acceptability in their niche market. It was also apparent that the amount of methyl bromide that is used by the industry has been decreased dramatically over the years and is no longer used as a preventative measure. Now, it is only used when absolutely necessary. In addition, surveys and audits indicated that mite infestations were not regionally based since plants with mite infestations were in all regions in the United States that produce dry cured hams. Preventative measures are being taken to reduce the risk of infestations in both short- (greater than 5 months) and long-aged hams (less than or equal to 6 months). All plants with aging periods less than 5 months that did not report infestation problems had aging times of around 3 months, excellent sanitation, and fly control. However, some plants with excellent sanitation and fly control still have infestations. Therefore, these methods are not full proof. However, it would benefit each plant to have an integrated pest management program, clearly outlining the steps that are taken to prevent and combat infestations and the purpose of each step. A best practices bulletin for producers has also been written and is currently in press to help producers implement such a program. PARTICIPANTS: Participants included the following: industry members in dry-cured ham producing states; faculty members at Mississippi State University, University of Kentucky, North Carolina State University, and Kansas State University; graduate students at Mississippi State University, Environmental Protection Agency. This research provided valuable information to the dry-cured ham industry and the Environmental Protection Agency. TARGET AUDIENCES: Dry-cured ham industry, meat industry, food industry, consumers, Environmental Protection Agency PROJECT MODIFICATIONS: None

Impacts
This research has revealed the extent of methyl bromide use in the dry cured ham industry and has verified the need to find alternatives to methyl bromide fumigation to combat ham mite (Tyrophagus putrescentiae) and red-legged beetle (Necrobia rufipes) infestations. Findings from future research may help decrease methyl bromide use in the dry cured ham industry.

Publications

• No publications reported this period

Progress 09/01/06 to 09/01/07

Outputs
From plant audits, it was apparent that methyl bromide was the only method that was utilized as an effective means for eliminating existing mite and red-legged beetle infestations. It was also apparent that preventative measures are being taken to reduce the risk of infestations in both short (< 5 months) and long aged hams (> 6 months). All plants with aging periods less than 5 months that did not report infestation problems had aging times of around 3 months, excellent sanitation, and fly control. However, some plants with excellent sanitation and fly control still have infestations. Therefore, these methods are not full proof. It was apparent from plant audits that another preventative measure that should be included in every plant is an integrated pest management (IPM) program, clearly outlining the steps that are taken to prevent infestations and the purpose of each step. Plans have been made to conduct research to evaluate the ability of alternative methods (sulfuryl fluoride, phosphine, ozone, CO2) to methyl bromide to determine if any of these methods are economically feasible and effective at eradicating ham mite (Tyrophagus putrescentiae) and red legged beetle (Necrobia rufipes) infestations. Surveys have been sent to all known plants in the United States and over 40 surveys have been returned. Data from these plants are currently being evaluated

Impacts
This research reveals the extent of methyl bromide use in the dry cured ham industry and verifies the need to find alternatives to methyl bromide fumigation to combat ham mite (Tyrophagus putrescentiae) and red legged beetle (Necrobia rufipes) infestations. Findings from future research may help decrease methyl bromide use in the dry cured ham industry.

Publications

• Rentfrow, G., Hanson, D.J., Schilling, M.W*., Mikel, W.B. 2006. Methyl bromide use to combat mite infestation in dry-cured ham during production. 2006 Annual International Research Conference on Methyl Bromide Alternatives and Emission Reduction, Orlando, FL, November 5-9, 108.