Evaluation of food-grade additives as methyl bromide alternatives to control the ham mite, Tyrophagus putrescentiae (Schrank)

Although the best method to eradicate the ham mite, Tyrophagus putrescentiae (Schrank) (Acarina: Acaridae), is based on using methyl bromide to processing and storage facilities of southern dry cured hams, there is a need to find new alternatives since methyl bromide contributes to ozone depletion and will be banned in the near future. Little work has been done with respect to managing ham mites, which are common pests in southern dry cured ham. In this study the efficacy of different concentrations of sorbic acid salts, propionic acid salts, Iodide salts, citrate salts, organic acids, short-chain di-ols, phenol derivatives, food oils and lard applied to ham cubes, on the population growth of T.  putrescentiae was evaluated. Our results show mite population suppression increased by applying higher doses of these food additives to cubes of ham. Coating ham cubes in Propylene glycol, 1,4 butanediol, maleic acid and Butylated hydroxytoluene (BHT) decreased the population growth considerably at the highest doses and merit further study as potential ham mite control agents.