干腌火腿腐食酪螨的危害及防治  

Harm and Control of Tyrophagus putrescentiae(Schrank) in Dry-cured Ham

作　　者：王伟强 许为民 应逸琳 谢红 李双喜 WANG Weiqiang;XU Weimin;YING Yilin;XIE Hong;LI Shuangxi(Jinhua Jinnian Ham Limited Company,Jinhua,Zhejiang 321041,China;Xingzhi College,Zhejiang Normal University,Lanxi,Zhejiang 321100,China)

机构地区：[1]金华金年火腿有限公司,浙江金华321041 [2]浙江师范大学行知学院,浙江兰溪321100

出　　处：《农产品加工》2023年第18期83-86,92,共5页Farm Products Processing

基　　金：金华市科学技术研究计划项目“基于玫瑰茄天然花青素鲜度检测活性可食膜的金华火腿智能包装研究”(2020-4-090)。

摘　　要：腐食酪螨是干腌火腿发酵期间主要虫害之一。在火腿上架发酵和贮藏保管期间,空气温度与相对湿度适合腐食酪螨的生长与快速繁殖,不仅对火腿的感官性状和品质影响严重,而且也是火腿生产操作工等接触人员发生过敏性反应的一种致敏原,食用感染腐食酪螨的火腿可引起食源性疾病的发生。为了有效控制腐食酪螨的危害,要坚持“防治结合,以防为主”的基本原则,采取物理、化学和生物防治法等综合防治体系。Tyrophagus putrescentiae(Schrank) is one of the main pests during the fermentation of dry-cured ham.During the fermentation and storage of the ham,temperature and humidity conditions are suitable for the growth and reproduction of Tyrophagus putrescentiae(Schrank),which seriously affects the appearance and quality of ham.They can also bring spoilage microorganisms into the ham and cause them to go bad.They are also an allergen for ham production workers.Consumption of hams infected with Tyrophagus putrescentiae(Schrank) can lead to food-borne diseases.In order to effectively control the harm of Tyrophagus putrescentiae(Schrank),we should adhere to the basic principle of“Combination of prevention and control,Prevention first”,and adopt the integrated control system of physical control,chemical control and biological control.

关 键 词：干腌火腿 火腿螨 腐食酪螨 防治 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]