Biological life cycle, significance and control of dry ham parasites

Abstract

Ham represents an appropriate medium for development of many arthropods species. In this paper, the basic biological properties, life cycle of cheese skipper (Piophila casei), grain mite (A. siro), and larder beetle (Dermestes lardarius) and their influence on hygienic quality of ham, during curing and storage, are described. Ham is not the only place where these pests can lay their eggs, what increases the possibility of ham infestation due to the presence of other foodstuffs in the storehouse. Furthermore, they can be mechanical vectors of microorganisms. Organoleptic properties of foodstuffs are change by the presence and activities of larvae, which causes abhorrence of consumers and, in some cases, health problems, too. The most important measure in ham pests control is sanitation. That includes thorough cleaning of the storehouse, removing all debris of food, sealing cracks and crevices and placing the protective nets. Regular control of stored food is necessary as well as maintaining of proper storage conditions. Infested food should be removed. Chemical treatment .should be made only when the storage area is empty, but its effect is diminished by the development of pest's resistance. Taking that in consideration, it can be said that there is no ideal preparation for ham pests control, but it requires the combination of more measures.

Suva šunka predstavlja pogodnu sredinu za opstanak i razvoj više vrsta artropoda. U ovom radu prikazane su osnovne biološke karakteristike i razvojni ciklusi muve sirare (Piophila casei), grinje brašna (Acanis siro) i slaninara (Dermesies lardarius), koji mogu da se razvijaju na suvim šunkama za vreme sušenja i skladištenja. Pošlo suva šunka nije jedini supstral u kome ovi insekti polažu jaja, to povećava mogućnost njene infestacije preko drugih namirnica prisutnih u skladištu. Osim toga, ovi insekti imaju ulogu mehaničkog prenosioca mikroorganizama. Prisustvom i aktivnošću larvi insekata menjaju se senzorne osobine proizvoda, što izaziva odbojnost i gađenje kod potrošača, a u nekim slučajevima može da izazove i zdravstvene probleme. Kod suzbijanja parazita suve šunke najvažnija mera je sanitacija. To podrazumeva temeljno čišćenje skladišta, uklanjanje svih ostataka hrane, zatvaranje pukotina i šupljina i postavljanje zaštitnih mreža. Neophodna je redovna kontrola uskladištenih namirnica i održavanje potrebnih ambijentalnih uslova pri njihovom čuvanju. Infestirane namirnice treba da budu uklonjene. Primena hemijskih sredstava treba da se vrši samo u praznom skladištu, ali razvoj rezistencije parazita umanjuje efekat dezinsekcije. Na osnovu toga može se reći da ne postoji idealno sredstvo za uništavanje ovih štetočina, već je u kontroli neophodna kombinacija vise mera.