Efficacy of selected food‐safe compounds to prevent infestation of the ham mite, <i>Tyrophagus putrescentiae</i> (Schrank) (Acarina: Acaridae), on southern dry‐cured hams

Abbar, Salehe; Amoah, Barbara; Schilling, M. Wes; Phillips, Thomas W.

doi:10.1002/ps.4196

Cited by 34 publications

(30 citation statements)

References 21 publications

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“…Most mites chose to feed (~10 moving mites/cube) and lay approximately 100 eggs on each ham cube that was wrapped with an untreated net within the 4 d period. The result of mite orientation to and oviposition on untreated ham cubes was in agreement with the previous study by Abbar et al (2016a). That study tested several food additives that were applied to ham cubes without nets, and T. putrescentiae oriented to untreated controls when compared to dry-cured ham pieces that were treated with 25 to 100% PG.…”

Section: Discussionsupporting

confidence: 90%

“…putrescentiae were reared in Dr. Phillips's laboratory in the Department of Entomology at Kansas State University as described by Abbar et al (2016a). Prior to use, the mite containers were shipped overnight to Mississippi State University and stored in a latching storage box that contained soap water at the bottom and petroleum jelly smeared on the edges to prevent mites from escaping.…”

Section: Mite Culturesmentioning

confidence: 99%

“…The two-choice behavior test was conducted according to Abbar et al (2016a) with some modifications. One 1.3-cm ham cube covered with the control (untreated) net and another 1.3-cm ham cube covered with a treated net were offered simultaneously to the mites inside a small arena (as shown in Fig.…”

Section: Two-choice Behavior Test Of Mitesmentioning

confidence: 99%

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

Zhang

Campbell

Phillips

et al. 2017

Meat and Muscle Biology

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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.

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Section: Discussionsupporting

confidence: 90%

Section: Mite Culturesmentioning

confidence: 99%

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

Zhang

Campbell

Phillips

et al. 2017

Meat and Muscle Biology

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“…Mites were from a laboratory colony at Kansas State University that were reared using the methods described by Abbar et al (2016). Twenty mixed sex adult T. putrescentiae (2 to 3 wk old from culture) with an average of 10 to 12 females were inoculated onto each cube in a randomized order.…”

Section: Coating Composition Optimizationmentioning

confidence: 99%

“…Food grade coatings made with propylene glycol alginate, carrageenan, xanthan gum, water, and propylene glycol as the active ingredient were previously effective at controlling mites on ham cubes (Zhao et al, 2016;Abbar et al, 2016). Propylene glycol alginate (21CFR172.858), carrageenan (21CFR172.626), xanthan gum (21CFR172.695), and propylene glycol (21CFR184.1666) are generally recognized as safe compounds.…”

Section: Introductionmentioning

confidence: 99%

Mite Control and Sensory Evaluations of Dry-Cured Hams with Food-Grade Coatings

Campbell

Zhao²,

Zhang

et al. 2017

Meat and Muscle Biology

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The ham mite, Tyrophagus putrescentiae (Schrank; Sarcoptiformes: Acaridae), is the predominant pest of dry-cured pork during aging. This research was conducted 1) to determine the minimal concentrations of propylene glycol necessary for food grade coatings to control mites; and 2) to determine if sensory differences could be detected in hams that were treated with food grade coatings in commercial facilities using difference from control sensory tests. Ham cubes coated with either xanthan gum + 15% propylene glycol or propylene glycol alginate + carrageenan + 7.5% propylene glycol were the lowest propylene glycol concentrations that were effective (P < 0.05) at controlling mite infestations under laboratory conditions. Whole hams from commercial plants that were dipped with coatings were slightly different (P < 0.05) from the non-dipped control hams with respect to flavor, texture and moistness in the first trial. However, hams sprayed with coatings, a lower-cost application than dipping, did not cause sensory differences (P > 0.05) when compared to the control with respect to flavor, texture, moistness, and weight loss in trial 2. This research indicated that dry-cured ham processors could potentially spray these coatings on dry-cured hams during aging to control mite infestations in their plants without negatively impacting the sensory quality of the hams.

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Emerging Pests in Durable Stored Products

Athanassiou

Rumbos

2018

Recent Advances in Stored Product Protection

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Efficacy of selected food‐safe compounds to prevent infestation of the ham mite, Tyrophagus putrescentiae (Schrank) (Acarina: Acaridae), on southern dry‐cured hams

Abstract: Several food-safe compounds can prevent infestation of T. putrescentiae on dry-cured hams and may represent alternatives for managing this pest. © 2015 Society of Chemical Industry.

Cited by 34 publications

References 21 publications

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

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

Mite Control and Sensory Evaluations of Dry-Cured Hams with Food-Grade Coatings

Emerging Pests in Durable Stored Products

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