SULFURYL FLUORIDE FUMIGATION EFFECT ON THE COMPOSITION OF DRY CURED HAM SLICES

Methyl bromide is commonly utilized as a fumigant in the dry curing of hams to prevent the infestation of ham beetles (Necrobia rufipes), cheese skippers, dermestid beetles, and ham mites(Tyrophagus putrescentiae) (EPA 2006). Although methyl bromide is the only known fumigant that is effective at preventing these arthropod infestations, it depletes the stratospheric ozone layer (Marriott and Schilling 2004). From audits and surveys performed by our research group, it was determined that there is somewhere between 60 and 100 dry cured ham processors, with 20-25 of these processors producing the majority of the product (Rentfrow et al. 2006). The request for the use of methyl bromide has been granted at 18,000- 20,000 kg since the lack of availability of methyl bromide in dry cured ham processing would result in significant market disruption and this amount of methyl bromide currently meets the needs of the industry (EPA 2006). Very little research has been reported on the use of methyl bromide alternatives in the fumigation of dry cured pork, but one of the most promising alternatives t