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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). 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.

meat and muscle biology

Use of Lard, Food Grade Propylene Glycol, and Polysaccharides in Infused Nets to Control Tyrophagus putrescentiae (Schrank; Sarcoptiformes: Acaridae) Infestation on Dry Cured Hams