Numerous Dermestidae insects are considered significant pests because of their capacity to inflict substantial economic harm on stored food items. Trogoderma and Attagenus genera members are commonly discovered in imported grain and other food products. Usually, infestations of these species consist of various species that reproduce quickly and spread effortlessly. The small size of Attagenus and Trogoderma stored-product stages makes it extremely challenging to identify them based on their morphological characteristics. Hence, it is imperative to have precise identification techniques in place to ensure the safety and dependability of the grain industry, as well as to streamline efficient plant quarantine measures. Various molecular methods have been employed for insect species identification, such as restriction fragment length polymorphism (RFLP), amplified fragment length polymorphism (AFLP), random amplified polymorphic DNA (RAPD), single-strand conformation polymorphism (SSCP), DNA sequence analysis, and species-specific primer PCR (SS-PCR) techniques. Despite the considerable focus on quickly identifying these species in stored products in recent years, there is a notable absence of systematic molecular identification. This research highlights the use of genetic techniques to differentiate between Trogoderma and Attagenus species.

This study examined the effects of hot deboning and the irradiation of raw pork on the physicochemical properties of pork sausages. Pigs were deboned with a carcass (loin surfaces) temperature of 5℃ (cold) or 15℃ (hot). Each deboned raw pork loins were then irradiated at 0 kGy or 4 kGy. Emulsion-type sausages were prepared from each treated meat with other ingredients including fat, ice, salt, phosphate, and seasoning powder. Then sausage products were analyzed for their physiochemical properties and microbial spoilage up to 10 days. Emulsion stability of sausage products with hot deboning was better than the cold carcass up to three days. Sausage products with irradiated hot carcasses showed less cooking loss than from non-irradiated carcasses on day 10. Hardness, gumminess, and chewiness of the sausages decreased significantly with increasing storage time for all sausage products (p<0.05), but the sausage products with irradiated hot carcasses showed a smaller reduction compared with non-irradiated. Lipid oxidation was not significantly different in the sausage products with hot or cold deboning (p>0.05), but the sausage products from non-irradiated meats showed changes from 0.43 to 1.59 (MDA mg/kg of meat) in 10 days (p<0.5). Total plate count and E. coli count were significantly lower in the sausage products from irradiated meat (p<0.05). Finally, irradiating hot deboned meat at 4 kGy can be an excellent alternative for producing raw meat for sausages with promising microbiological and physicochemical properties.

북미지역에서 저장곡물해충으로 잘 알려진 거저리과의 북미쌀거저리[Cynaeus angustus (LeConte)]가 국내 여러 정미소에 발생하고 있음을 새롭게 보고하며, 이 미기록종에 대한 성충과 유충 사진 및 진단형질과 저장산물을 검역하는 과정에서 검출되는 거저리과 해충 17종에 대하여 도해 검색자료를 제공하였다.