Application of Food-Grade Ingredients to Nets for Dry Cured Hams to Control Mite Infestations

ORCID

Campbell: https://orcid.org/0000-0003-3599-3498; 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

Infestations of Tyrophagus putrescentiae (Schrank; Sarcoptiformes: Acaridae), known as the ham mite, may occur on dry cured hams during the aging process. The fumigant methyl bromide is currently used to control mite infestations, but it will eventually not be available for use since it contributes to the depletion of the ozone layer. The use of ham nets treated with xanthan gum, carrageenan, propylene glycol alginate, and propylene glycol food-grade ingredients on mite orientation to or oviposition on treated or untreated ham cubes, and mite reproduction and population growth over a 10-wk period was evaluated. Behavioral tests indicated that more than 95% of the mites oriented to the ham cubes that were wrapped in untreated nets when compared to treated nets and no eggs were laid on the latter. The reproduction assays demonstrated that there were fewer (P < 0.05) T. putrescentiae produced over a 2-wk period on ham cubes covered with both gum and propylene glycol treated nets, when compared to the untreated or gum-only treated nets over the 10-wk storage period of the experiment. Medium and high concentrations of propylene glycol treatments showed the lowest reproductive rates of mites. No more than 4 mites could be found on each of these treatments in comparison to 200 to 300 mites that were recorded on the untreated hams. This study demonstrated efficacy of using the nets treated with food-grade ingredients during ham aging to control mite infestations on a laboratory scale. Further research will be conducted to determine the effectiveness of the same treated nets on whole hams in commercial aging rooms.

Keywords

behavior, dry-cured ham, reproduction, Tyrophagus putrescientae

Publication Date

6-30-2017

Publication Title

Meat and Muscle Biology

Publisher

Iowa State University Digital Press

Creative Commons License

Creative Commons Attribution 4.0 International License
This work is licensed under a Creative Commons Attribution 4.0 International License.

Rights

© 2017 The Authors

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Digital Object Identifier (DOI)

https://doi.org/10.22175/mmb2017.02.0014