Biology and Integrated Pest Management of Tyrophagus putrescentiae (Schrank) Infesting Dry Cured Hams

ORCID

Goddard: https://orcid.org/0000-0002-2617-7141

MSU Affiliation

College of Agriculture and Life Sciences; Department of Biochemistry, Molecular Biology, Entomology, and Plant Pathology

Creation Date

2026-09-30

Abstract

The biology and physiology of Tyrophagus putrescentiae (Schrank) (Sarcoptiformes: Acaridae), also known as the ham, cheese or mold mite, is reviewed along with methods that have been evaluated for managing and controlling this pest. This review was conducted because the ham mite is an important target pest of the dry cured ham industry. Methyl bromide has been historically used to control mite infestations, but is now banned or being phased out of use in most countries because it is an ozone-depleting substance. Only commercially available stockpiles and quarantine and pre-shipment methyl bromide are available for use in countries that require such action. This review compares the effectiveness and feasibility of recently investigated methods to control mite infestations on dry cured ham and to discuss integrated pest management plans for ham mites. The review also proposes methods for conducting a prevention and monitoring-based integrated pest management program that relies on definitive mitigation such as fumigation only when mite numbers exceed a critical action threshold.

Keywords

dry cured ham, food grade coating, methyl bromide alternatives, mite infestations, mite reproduction and development, Tyrophagus putrescentiae

Publication Date

8-29-2018

Publication Title

Journal of Stored Products Research

Publisher

Elsevier

First Page

16

Last Page

28

Rights

© 2018 Elsevier Ltd. All rights reserved.

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Digital Object Identifier (DOI)

https://doi.org/10.1016/j.jspr.2018.08.001