Cargando…

Efficacy of the Fumigants Propylene Oxide and Ethyl Formate to Control Two Pest Species of Dry-Cured Hams

SIMPLE SUMMARY: The ham mite Tyrophagus putrescentiae and the red-legged ham beetle Necrobia rufipes are pests of dry-cured country hams that are aged for up to two years. These pests had been effectively controlled by the fumigant gas methyl bromide, which is now banned from all uses on postharvest...

Descripción completa

Detalles Bibliográficos
Autores principales:	Maille, Jacqueline M., Schilling, M. Wes, Phillips, Thomas W.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10299606/ https://www.ncbi.nlm.nih.gov/pubmed/37367327 http://dx.doi.org/10.3390/insects14060511

Ejemplares similares

Efficacy of Controlled Atmosphere Treatments to Manage Arthropod Pests of Dry-Cured Hams
por: Hasan, Md. Mahbub, et al.
Publicado: (2016)

Comparison of Methyl Bromide and Ethyl Formate for Fumigation of Snail and Fly Pests of Imported Orchids
por: Kwon, Tae-Hyung, et al.
Publicado: (2023)

Susceptibility of the Cigarette Beetle Lasioderma serricorne (Fabricius) to Phosphine, Ethyl Formate and Their Combination, and the Sorption and Desorption of Fumigants on Cured Tobacco Leaves
por: Kim, Bong Su, et al.
Publicado: (2020)

Procedures of Laboratory Fumigation for Pest Control with Nitric Oxide Gas
por: Liu, Yong-Biao, et al.
Publicado: (2017)

Methyl bromide fumigation and delayed mortality: safe trade of live pests?
por: Phillips, C. B., et al.
Publicado: (2014)

Ethyl Formate Fumigation for Control of the Scale Insect Asiacornococcus kaki, a Quarantine Pest on Sweet Persimmon, Diospyros kaki: Efficacy, Phytotoxicity and Safety
por: Kwon, Tae-Hyung, et al.
Publicado: (2023)

Effect of the Types of Starter on Microbiological and Physicochemical Properties of Dry-Cured Ham
por: Kim, Sun-Gyeom, et al.
Publicado: (2023)

Fumigant Activity of Ethyl Formate against the Chestnut Weevil, Curculio sikkimensis Heller
por: Kwon, Tae Hyung, et al.
Publicado: (2022)

A canonical correlation analysis of the association between carcass and ham traits in pigs used to produce dry-cured ham
por: Ventura, Henrique T., et al.
Publicado: (2011)

Partial Characterization of the Impact of Saffron on the Sensory and Physicochemical Quality Traits of Dry-Cured Ham
por: Gómez-Sáez, Elena M., et al.
Publicado: (2021)

Effects of Processing Temperature on Color Properties of Dry-Cured Hams Made without Nitrite
por: Parolari, Giovanni, et al.
Publicado: (2016)

Identification and Quantitation of Bioactive and Taste-Related Dipeptides in Low-Salt Dry-Cured Ham
por: Heres, Alejandro, et al.
Publicado: (2022)

Portable Raman Spectrometer as a Screening Tool for Characterization of Iberian Dry-Cured Ham
por: Martín-Gómez, Andrés, et al.
Publicado: (2021)

Biocontrol of Penicillium nordicum Growth and Ochratoxin A Production by Native Yeasts of Dry Cured Ham
por: Virgili, Roberta, et al.
Publicado: (2012)

Effect of Particular Breed on the Chemical Composition, Texture, Color, and Sensorial Characteristics of Dry-cured Ham
por: Seong, Pil Nam, et al.
Publicado: (2014)

Sensory profile and technological characterization of boneless dry-cured ham with lactulose added as a prebiotic
por: Gomes, Hewerton Barbosa, et al.
Publicado: (2020)

Influence of Pig Genetic Line and Salt Reduction on Peptide Production and Bioactivity of Dry-Cured Hams
por: Muñoz-Rosique, Beatriz, et al.
Publicado: (2023)

Synergistic Effect of Cold Treatment Combined with Ethyl Formate Fumigation against Drosophila suzukii (Diptera: Drosophilidae)
por: Jeon, Jong-Chan, et al.
Publicado: (2022)

Effect of Dietary Processed Sulfur Supplementation on Texture Quality, Color and Mineral Status of Dry-cured Ham
por: Kim, Ji-Han, et al.
Publicado: (2015)

Quality Characteristics of Dry-cured Ham Made from Two Different Three-way Crossbred Pigs
por: Yim, Dong-Gyun, et al.
Publicado: (2016)

Volatile and Amino Acid Profiling of Dry Cured Hams from Different Swine Breeds and Processing Methods
por: García-González, Diego L., et al.
Publicado: (2013)

Multifunctional Peptides from Spanish Dry-Cured Pork Ham: Endothelial Responses and Molecular Modeling Studies
por: Martínez-Sánchez, Sara María, et al.
Publicado: (2019)

Quality of Dry-Cured Ham from Entire, Surgically and Immunocastrated Males: Case Study on Kraški Pršut
por: Čandek-Potokar, Marjeta, et al.
Publicado: (2020)

Differentiation between Ripening Stages of Iberian Dry-Cured Ham According to the Free Amino Acids Content
por: Rueda, Ángela Alcazar, et al.
Publicado: (2020)

The Influence of the Type of Dry-Cured Italian PDO Ham on Cathepsin B Activity Trend during Processing
por: Piasentier, Edi, et al.
Publicado: (2021)

Identification of dipeptides by MALDI-ToF mass spectrometry in long-processing Spanish dry-cured ham
por: Heres, Alejandro, et al.
Publicado: (2021)

Influence of dietary protein content on the chemico-physical profile of dry-cured hams produced by pigs of two breeds
por: Carcò, Giuseppe, et al.
Publicado: (2019)

Effect of Salt Reduction on the Quality of Boneless Dry-Cured Ham from Iberian and White Commercially Crossed Pigs
por: Muñoz-Rosique, Beatriz, et al.
Publicado: (2022)

Beneficial Impact of Pork Dry-Cured Ham Consumption on Blood Pressure and Cardiometabolic Markers in Individuals with Cardiovascular Risk
por: Montoro-García, Silvia, et al.
Publicado: (2022)

Selection of Potential Probiotic Yeasts from Dry-Cured Xuanwei Ham and Identification of Yeast-Derived Antioxidant Peptides
por: Cai, Jiaming, et al.
Publicado: (2022)

Potential of Dry-Cured Ham Bones as a Sustainable Source to Obtain Antioxidant and DPP-IV Inhibitory Extracts
por: Carrera-Alvarado, Gisela, et al.
Publicado: (2023)

Comparative Quantitation of Kokumi γ-Glutamyl Peptides in Spanish Dry-Cured Ham under Salt-Reduced Production
por: Heres, Alejandro, et al.
Publicado: (2023)

Phage Inactivation of Listeria monocytogenes on San Daniele Dry-Cured Ham and Elimination of Biofilms from Equipment and Working Environments
por: Iacumin, Lucilla, et al.
Publicado: (2016)

Comparison of physicochemical traits of dry-cured ham from purebred Berkshire and crossbred Landrace × Yorkshire × Duroc (LYD) pigs
por: Yim, Dong-Gyun, et al.
Publicado: (2019)

The Effect of Regular Intake of Dry-Cured Ham Rich in Bioactive Peptides on Inflammation, Platelet and Monocyte Activation Markers in Humans
por: Martínez-Sánchez, Sara María, et al.
Publicado: (2017)

Impact of Water Activity on the Inactivation and Gene Expression of Listeria monocytogenes during Refrigerated Storage of Pressurized Dry-Cured Ham
por: Pérez-Baltar, Aida, et al.
Publicado: (2020)

Efficacy of the Combined Protective Cultures of Penicillium chrysogenum and Debaryomyces hansenii for the Control of Ochratoxin A Hazard in Dry-Cured Ham
por: Cebrián, Eva, et al.
Publicado: (2019)

Technological and Safety Characterization of Kocuria rhizophila Isolates From Traditional Ethnic Dry-Cured Ham of Nuodeng, Southwest China
por: Shi, Qiao, et al.
Publicado: (2021)

Influence of Muscle Type on Physicochemical Parameters, Lipolysis, Proteolysis, and Volatile Compounds throughout the Processing of Smoked Dry-Cured Ham
por: Marušić Radovčić, Nives, et al.
Publicado: (2021)

Ochratoxin A in Dry-Cured Ham: OTA-Producing Fungi, Prevalence, Detection Methods, and Biocontrol Strategies—A Review
por: Chen, Yuanshan, et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_0ijo22d7idagco1h9r7qvmtfre