Theses and Dissertations

Issuing Body

Mississippi State University


Schilling, M. Wes

Committee Member

Kim, Taejo

Committee Member

Cord, Christine L.

Committee Member

Goddard, Jerome

Committee Member

Silva, Juan L.

Date of Degree


Document Type

Graduate Thesis - Open Access


Food Science

Degree Name

Master of Science


College of Agriculture and Life Sciences


Department of Food Science, Nutrition and Health Promotion


Since methyl bromide is an ozone depleting substance, there is a significant need to find effective alternative compounds to control mite infestations on dry cured hams. Therefore, the objective of this study was to determine the most effective relative humidity and/or temperature to minimize mite reproduction and mold growth on dry cured hams in untreated and food grade ingredient infused nets. Mites on ham slices in untreated nets were reduced from the initial inoculum level of 50 mites per ham slice when exposed to 85% RH at 24, 28, and 32°C. Results indicated that hams should be stored at 85% RH or greater to minimize mite reproduction when xanthan gum and propylene glycol infused nets are used. Nets infused with carrageenan, propylene glycol alginate, and propylene glycol, completely inhibited mite reproduction at 85% RH and were effective at controlling mold growth.



temperature||relative humidity||mite reproduction||Tyrophagus putrescentiae||dry cured ham