Use of Lard, Food Grade Propylene Glycol, and Polysaccharides in Infused Nets to Control Tyrophagus putrescentiae (Schrank; Sarcoptiformes: Acaridae) Infestation on Dry Cured Hams
ORCID
Goddard: https://orcid.org/0000-0002-2617-7141
MSU Affiliation
College of Agriculture and Life Sciences; Department of Food Science, Nutrition and Health Promotion; Department of Biochemistry, Molecular Biology, Entomology and Plant Pathology
Creation Date
2026-10-30
Abstract
Tyrophagus putrescentiae (Schrank) is controlled in the U.S. dry cured ham industry with methyl bromide (MB) fumigation. However, MB fumigation is being phased out of use since it is an ozone depleting substance. The objective of this research was to evaluate ham nets that were infused with lard, propylene glycol (PG) and polysaccharide coating for their efficacy at controlling mite infestations on dry cured ham cubes from hams that were aged for 4 to 6 mo. Results indicated that fewer T. putrescentiae (P < 0.05) were on ham cubes with treated nets containing PG when compared to the number of mites on ham cubes with untreated nets over 10 wk of storage. Lard infused nets without PG did not decrease the mite population (P > 0.05). The net without coating slowed the growth and reproduction of T. putrescentiae since net controls had fewer mites (P < 0.05) than controls without nets. Fungi were not present on ham cubes that were treated with PG-containing nets over 10 wk of storage with a few exceptions. In conclusion, lard and xanthan gum, or carrageenan + propylene glycol alginate treated nets containing the medium concentration of PG effectively inhibited mite reproduction and fungal growth on dry cured ham and could potentially be used in an integrated pest management program to control mites on dry cured hams.
Keywords
dry cured ham, gum, lard, mite reproduction, propylene glycol, Tyrophagus putrescentiae
Publication Date
1-31-2018
Publication Title
Meat and Muscle Biology
Publisher
Iowa State University Digital Press
Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.
Rights
© 2018 The Authors
Recommended Citation
Zhang, X., Byron, M. D., Goddard, J., Phillips, T. W., & Schilling, M. W. (2018). Use of Lard, Food Grade Propylene Glycol, and Polysaccharides in Infused Nets to Control Tyrophagus putrescentiae (Schrank; Sarcoptiformes: Acaridae) Infestation on Dry Cured Hams. Meat and Muscle Biology, 2(1). https://doi.org/10.22175/mmb2017.09.0044
