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Dry-cured ham is protected from arthropod infestations using the fumigant methyl bromide. Tyrophagus putrescentiae (Schrank), known as the cheese or ham mite, decreases the quality and quantity of dry-cured hams during the aging process and is a serious economic threat to dry-cured ham companies. Methyl bromide is a strong ozone-depleting substance that is scheduled to be phased out from most uses...