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Efforts to control mites on Iberian ham by physical methods
1Servicio de Investigación y Desarrollo Tecnológico, Junta de Extremadura, Finca La Orden, 06187 Guadajira, Badajoz, Spain. nazaret.garcia@aym.juntaex.es
Experimental & Applied Acarology
|May 14, 2004
Summary
Mites significantly damage Iberian and Alentejan ham during industrial production, even surviving high temperatures and low humidity. Integrated mite control methods are crucial to prevent extensive product loss.
Area of Science:
- Food Science
- Pest Management
- Industrial Microbiology
Background:
- Mite infestations pose a significant threat to the quality and integrity of cured meat products, particularly traditional hams.
- Specific mite species, including Tyrophagus longior and Tyrophagus putrescentiae, are identified as primary culprits in ham spoilage.
- Existing pest control methods may be insufficient to eliminate mites in the challenging environment of ham production facilities.
Purpose of the Study:
- To develop and evaluate an integrated mite control strategy for industrial production of Iberian and Alentejan ham.
- To identify the predominant mite species affecting ham quality in different production stages (drying rooms, cellars).
- To assess the efficacy of environmental controls and heat treatments against mite survival and proliferation.
Main Methods:
- Field investigations conducted in five ham production factories in the Iberian Peninsula.
- Monitoring of mite populations and identification of species (Tyrophagus longior, Tyrophagus putrescentiae, Tyrolichus casei, Melichares dendriticus).
- Experimental assessment of mite survival under varying relative humidity, temperature, and duration conditions.
Main Results:
- Tyrophagus longior and Tyrophagus putrescentiae were the most prevalent mite species, found in drying rooms and cellars, respectively.
- Reduced relative humidity (<60%) drove mites to seek refuge inside hams, leading to internal damage.
- Eleven percent of hams experienced complete disintegration due to internal mite damage by the end of the curing period.
- Mites demonstrated resilience, surviving high-temperature treatments (e.g., 71°C for 11 min) and prolonged low-humidity periods (1 month at 32% RH).
Conclusions:
- Mite infestations present a severe risk to industrial ham production, causing substantial product loss.
- Standard pest control measures, including heat treatments and humidity control, are often inadequate against resilient mite populations.
- Effective integrated mite management strategies are essential to ensure the quality and safety of Iberian and Alentejan ham.