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Sarcoptiformes: Acaridae) Infestations on Dry Cured Hams

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Sarcoptiformes: Acaridae) Infestations on Dry Cured Hams Mississippi State University Scholars Junction Theses and Dissertations Theses and Dissertations 1-1-2017 Application of Food-grade Ingredient Treated Nets to Control Tyrophagus Putrescentiae (Schrank) (Sarcoptiformes: Acaridae) Infestations on Dry Cured Hams Xue Zhang Follow this and additional works at: https://scholarsjunction.msstate.edu/td Recommended Citation Zhang, Xue, "Application of Food-grade Ingredient Treated Nets to Control Tyrophagus Putrescentiae (Schrank) (Sarcoptiformes: Acaridae) Infestations on Dry Cured Hams" (2017). Theses and Dissertations. 704. https://scholarsjunction.msstate.edu/td/704 This Dissertation - Open Access is brought to you for free and open access by the Theses and Dissertations at Scholars Junction. It has been accepted for inclusion in Theses and Dissertations by an authorized administrator of Scholars Junction. For more information, please contact [email protected]. Template B v3.0 (beta): Created by J. Nail 06/2015 Application of food-grade ingredient treated nets to control Tyrophagus putrescentiae (Schrank) (Sarcoptiformes: Acaridae) infestations on dry cured hams By Xue Zhang A Dissertation Submitted to the Faculty of Mississippi State University in Partial Fulfillment of the Requirements for the Degree of Doctor of Philosophy in Food Science in the Department of Food Science, Nutrition, and Health Promotion Mississippi State, Mississippi December 2017 Copyright by Xue Zhang 2017 Application of food-grade ingredient treated nets to control Tyrophagus putrescentiae (Schrank) (Sarcoptiformes: Acaridae) infestations on dry cured hams By Xue Zhang Approved: __________________________________ __________________________________ M. Wes Schilling Tung-Lung Wu (Major Professor) (Minor Professor) __________________________________ __________________________________ Wen -Hsing Cheng Jerome Goddard (Committee Member) (Committee Member) __________________________________ __________________________________ Taejo Kim Thomas W. Phillips (Committee Member) (Committee Member) ____________________________________ Marion W. Evans, Jr. (Graduate Coordinator) ____________________________________ George M. Hopper Dean College of Agriculture and Life Sciences Name: Xue Zhang Date of Degree: December 8, 2017 Institution: Mississippi State University Major Field: Food Science Major Professor: M. Wes Schilling Title of Study: Application of food-grade ingredient treated nets to control Tyrophagus putrescentiae (Schrank) (Sarcoptiformes: Acaridae) infestations on dry cured hams Pages in Study: 98 Candidate for Degree of Doctor of Philosophy Tyrophagus putrescentiae (Schrank) (Sarcoptiformes: Acaridae), also known as the ham mite, may infest dry cured hams during the aging process. The fumigant methyl bromide is currently used to control mite infestations, but eventually will 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, propylene glycol (PG), and lard were evaluated for their impact on mite orientation to or oviposition on treated or untreated ham cubes, mite reproduction and population growth over a 10-week period. When nets were infused with gum and PG, behavioral tests indicated that greater 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 indicated that there were fewer (P < 0.05) T. putrescentiae produced over a two- week period on ham cubes covered with both gum and PG treated nets when compared to the untreated or gum-only treated nets over the 10-week storage period of the experiment. Medium and high concentrations of PG treatments had the lowest mite reproduction rates. No more than four mites could be found on each of these treatments in comparison to 200-300 mites that were on the untreated ham cubes. When nets were infused with gum, PG, and lard, behavioral tests indicated that fewer mites oriented to the ham cubes that were wrapped with gum, lard, and medium PG than those with untreated nets. The oviposition assays revealed that on average less than three eggs were laid on the ham cubes with treated nets in comparison to 69-165 eggs on the untreated ham cubes. Reproduction assays demonstrated that fewer T. putrescentiae (P < 0.05) were on ham cubes with treated nets containing PG when compared to the number of mites on ham cubes with untreated nets over 10 weeks of storage. Lard infused nets without PG did not decrease the mite population (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. With a few exceptions, fungi were not present on ham cubes that were treated with PG-containing nets over 10 weeks of storage. This research demonstrated the efficacy of using 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: Tyrophagus putrescentiae, mite reproduction, propylene glycol, lard, gum, dry cured ham DEDICATION I would like to dedicate this dissertation to my lovely family: my parents, Lianrong Zhang and Xiuyun Duan, my parents-in-law, Qingyu Zhang and Xiuyun Fu, my husband, Li Zhang, and my daughters, Jiatong Zhang and Anna Zhang. ii ACKNOWLEDGEMENTS I would never have been able to finish my dissertation without the guidance of my advisor and committee members, help from friends, and support from my family. First, I would like to express my deepest gratitude to my advisor, Dr. Wes Schilling for accepting me into his group, for his excellent guidance, patience, understanding and providing me with an excellent atmosphere for doing research. I would like to thank Dr. Thomas Phillips and Dr. Jerome Goddard, who helped me solve the technical and practical issues beyond the textbooks, patiently corrected my writing and supported my research. I would also like to thank Dr. Wen-Hsing Cheng, Dr. Tajeo Kim and Dr. Tung-Lung Wu for guiding my research and helping me to develop my background in nutrition, microbiology, and statistics. I’m very grateful to all my friends in our awesome lab: Yan, Jasmine, Michael, Wenjie, Hector, Kavitha, Morgan, Carlos, Joseph, Connor, and Marqueisha; you are always there whenever I need help. I’m also very grateful to Dr. Phillips’s team in Kansas State, especially Salehe and Jamie, for their support of my research; also to Dr. Chuan-Yu Hsu from IGBB for her help with mite identification. I would like to thank Mr. Tim and Mr. James for their help in the meat lab. I would also like to express my appreciation to the department staff, Ms. Donna, Ms. Mary, Ms. Chelsea, and Ms. Kerri for their support. iii My special gratitude also goes to all my good friends in Starkville, Hsin-Yi Lu, Dr. Wei Zhai, Lei Zheng, Yuqing Tan, Shi Meng, Yin Zhang, Yan Zhang, Hui Zhang, Dr. Deep, Soma, Jingyi Yan, and Lei Cao. They have never hesitated to help, encourage, and support me in anything. I am so grateful to have such noble and sincere friendships. Finally, I would like to thank all my family and friends in China for their endless love, understanding and support. iv TABLE OF CONTENTS DEDICATION .................................................................................................................... ii ACKNOWLEDGEMENTS ............................................................................................... iii LIST OF TABLES ........................................................................................................... viii LIST OF FIGURES ............................................................................................................ x CHAPTER I. INTRODUCTION .................................................................................................1 II. LITERATURE REVIEW ......................................................................................5 2.1 Dry cured ham ...........................................................................................5 2.2 T. putrescentiae infestations of dry cured ham .........................................6 2.3 Taxonomy, morphology and biology of T. putrescentiae .........................8 2.3.1 Taxonomy and morphology ................................................................8 2.3.2 Life stages ............................................................................................9 2.3.3 Longevity ...........................................................................................10 2.3.4 Vision ................................................................................................11 2.3.5 Respiration .........................................................................................11 2.3.6 Sensory system ..................................................................................12 2.3.7 Water balance ....................................................................................13 2.3.8 Mating and egg laying (oviposition) .................................................14 2.3.9 Reproduction and development .........................................................15 2.3.10 Food source .......................................................................................16 2.3.11 Dispersal ............................................................................................18
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