The federal government has granted researchers in Mississippi State’s Agricultural and Forestry Experiment Station $630,000 to enhance food quality and safety in specialty dry-cured ham by defending it from a pesky pest.
A team of researchers led by Wes Schilling is evaluating alternative solutions for producers to control infestations of Tryophagus putrescentiae, commonly known as the ham mite. Specifically, the team is testing three particular treatments to control mites:
- A cellulose-based biodegradable film made from food-safe nanoparticles
- Several fumigants and ultraviolet lights called UV-C traps
The researchers will also conduct a cost-benefit analysis for each treatment.
“The greatest risk of mites is the producer’s bottom line because every mite-affected ham is a profit loss,” said Schilling, a W.L. Giles Distinguished Professor and 2025 SEC Faculty Achievement Award-winning food scientist in MSU’s Department of Biochemistry, Nutrition, and Health Promotion.
“Many of these producers are small, family-owned businesses in operation for over a century. It is critical to give producers many viable tools to continue delivering high-quality food products to consumers.”
Collaborating on the project are Xue Zhang, an assistant professor in animal and dairy sciences at Mississippi State; Sawyer Wyatt Smith, a biochemistry, nutrition, and health promotion research associate at Mississippi State; and Thomas Phillips, a professor of entomology at Kansas State University.
Throughout the three-year study, the team is working with multiple producers and members of the National Country Ham Association to test these new protocols in real-world environments, including ham companies in Tennessee, Kentucky, North Carolina, and Virginia.
“The National Country Ham Association and its members fully support the work this team is doing on behalf of the industry,” NCHA Executive Director Candace Cansler said. “Enhancing food quality and safety in specialty dry-cured ham is always a top priority, and the importance of the study for ham producers and the association is invaluable.”
