Reproductive success of the mite Acarus siro L. on stored cheddar cheese of different ages

doi:10.1016/0022-474X(83)90040-1

Journal of Stored Products Research

Volume 19, Issue 3, July 1983, Pages 97-104

https://doi.org/10.1016/0022-474X(83)90040-1 Get rights and content

Abstract

Life history data show that Acarus siro L. reared under warehouse conditions of 11–13°C and 85–88% r.h. can develop on cheddar cheese of any age with approximately the same egg production, size, survival, and rate of development. The highest mortality occurred when mites, especially the larvae, became trapped in the oily exudates of cheese. The mites could increase in numbers on cheddar cheese contaminated with the mould Penicillium verrucosum and on a sterilized culture of this mould though not as successfully as on uninfected cheddar.

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Cited by (10)

Effects of temperature, relative humidity, and protective netting on Tyrophagus putrescentiae (schrank) (sarcoptiformes: Acaridae) infestation, fungal growth, and product quality of cave-aged Cheddar cheese
2019, Journal of Stored Products Research
Citation Excerpt :
Both species can tolerate pungent cheese flavors and high protein and fat content and thrives in areas where fungi can grow (Zhang et al., 2018). During aging, mites burrow into the cheese or enter through damaged coatings while the cheese ages and leaves behind brown dust (mite powder) that consists of cast skins, excreta, debris, cheese crumbs and dead mites (Carvalho et al., 2018; Peace, 1983). Relative humidities of 65% or greater and temperatures ranging from 8.5 °C–36 °C favor the growth of T. putrescentiae (Hubert et al., 2010; Abbar et al., 2016; Aygun et al., 2007).
Research was conducted to evaluate the effects of using food-grade ingredients on cave aged Cheddar cheese as either a surface coating or in nets to prevent infestation by Tyrophagus putrescentiae growth at different environmental conditions. Food grade coating formulations with 1) xanthan gum and propylene glycol (XG+PG) and 2) carrageenan, propylene glycol alginate, and PG (CG+PGA+PG) were made and infused into nets. Jars with cave aged Cheddar cheese cubes that were inoculated with 20 mites were stored in an environmental chamber for 14 d at temperature and relative humidity (RH) combinations of 10, 15, and 20 °C and 75 ± 2 and 85 ± 2% RH. When averaged over RH, mite counts were fewer on control cheese cubes at 10 °C when compared to 15 °C and 20 °C, regardless of whether nets were used or not. However, mites were able to reproduce on untreated cheese cubes at all temperatures. The CG+PGA+PG and XG+PG coatings and nets controlled mite reproduction, as evidenced by harboring less than the initial inoculation level of 20 mites. Sensory results indicated that CG+PGA+PG and XG+PG coated Cheddar cheese at 10 °C and 75% RH and netted Cheddar cheese at 10 or 15 °C and 75% RH did not differ (P > 0.05) from the control with respect to sensory attributes. The treatments at 15 °C and 85% RH and 20 °C caused the cheese to be softer and more bitter than control cheese. In conclusion, the CG+PGA+ 40% PG and XG+40% PG treatments of both coatings and nets inhibited the growth of mites, and the use of nets lessened the impact of food grade coatings on the sensory properties of the Cheddar cheese.
Acaricidal effect of three zeolite formulations on different life stages of Tyrophagus putrescentiae (Schrank) and Acarus siro L. (Sarcoptiformes: Acaridae)
2018, Journal of Stored Products Research
Citation Excerpt :
The mould mite, Tyrophagus putrescentiae (Schrank) (Sarcoptiformes: Acaridae) and the flour mite, Acarus siro L. (Sarcoptiformes: Acaridae), are likely the most common stored-product mites globally. T. putrescentiae and A. siro can be found in a wide variety of commodities of both plant and animal origin (McClymont Peace, 1983; Thind and Clarke, 2001; Hill, 2002; García, 2004). Both species are included in the catalogue of allergens' associated stored-product arthropods that has been issued by the World Health Organization (WHO) and the International Union of Immunological Societies (IUIS) Allergen Nomenclature Sub-Committee (Hubert, 2012).
The mould mite, Tyrophagus putrescentiae (Schrank) (Sarcoptiformes: Acaridae) and the flour mite, Acarus siro L. (Sarcoptiformes: Acaridae) are very common stored-product mites found in a wide spectrum of commodities of both plant and animal origin. In this study, we evaluated three zeolite formulations as stored-wheat protectants regarding the management of larvae, nymphs and adults of T. putrescentiae and A. siro at different exposure intervals, i.e., 1, 2, and 5 days (d), and doses, i.e., 200, 500, and 1000 ppm. We found that the zeolite formulations tested here can be effective for the control of both stored-product mite species. Mortality of all stages of T. putrescentiae and A. siro was considerably affected by dose and exposure intervals, i.e. the higher the dose and the longer the exposure time, the greater the mortality. Nevertheless, 100% mortality was not recorded on any of the life stages and formulations tested, even in the case of the highest dose and the longest exposure interval. All zeolite formulations provided the same efficacy level, which was similar for immature stages and adults of both mite species. The results of the present study suggest that longer exposures of the evaluated zeolite formulations are required to increase the efficacy on the control of T. putrescentiae and A. siro.
Stored products mites in cheese ripening: Health aspects, technological and regulatory challenges in Brazil
2018, Journal of Stored Products Research
Citation Excerpt :
Some of the related cheese mites, such as Tyrophagus putrescentiae and Acarus siro (Aygun et al., 2007; Melnyk et al., 2010), are mycophagous and the fungus species digested by them are determined according to the digestive enzymatic properties of each species (Hubert et al., 2004; Marcellino and Benson, 2013). In addition, during ripening, symbiotic relationship might occur between mites and fungi that favors the mite access to the rinds of cheese, developing larger aerobic surfaces for the aerobic growth of fungus (Marcellino and Benson, 2013; Peace, 1983). It has been shown yet that the cheeses are infested with two or more mite species and, during ripening under uniform storage conditions, complete replacements of one species by another may occur (Robertson, 1952).
Stored products mites have been reported in the literature either as a problem (e.g., causing significant economic losses and reducing quality) or as food technology coadjuvants (e.g., providing specific and desirable flavor characteristics to certain cheese types). Stored products mites infestations usually occur in cheeses that need long ripening periods. Effective controls of such infestations have been achieved by implementing good manufacturing practices (GMP) rather than by synthetic or botanical miticides. Although the effects caused by cheese mites during storage may be undesirable in some types of cheese, in certain circumstances, these mites are essential to the production of other types of cheeses (Mimolette and Milbenkäse cheeses). There is a gap of information on the risk status of consumption of mite-containing cheese. Despite this lack of information, the production of mite-containing cheeses has gained new adepts in Brazil. Thus, this study has attempted to summarize the available taxonomic identity of known mite-containing cheeses and possible health problems related to the consumption of the mites associated with these cheeses. Furthermore, the present review also describes the technological challenges and regulatory aspects involved in the production of these cheese types, which can help the Brazilian mite-containing cheese production.
Identification of cheese mite species inoculated on Mimolette and Milbenkase cheese through cryogenic scanning electron microscopy
2010, Journal of Dairy Science
Samples of Mimolette (France) and Milbenkase (Germany) cheeses traditionally ripened by mites were analyzed to determine the mite species present on each sample. Scientific literature was reviewed to understand which mite species most commonly infest cheese. Morphological features possessed by mites were then studied to understand what unique characteristics are required to ensure accurate identification. After identification and compilation of a detailed key of stored food mites (subclass Acari, order Astigmata) and their delineating features, the mites were viewed through a cryogenic scanning electron microscope. It was determined that Mimolette cheese is inoculated with Acarus siro L. The features studied to identify this mite species included idiosomal length and shape, setae length and arrangement, leg size, placement of anus and genitals, and solenidia shape. The Milbenkase cheese is inoculated with Tyrolichus casei Oudemans, which was evident after viewing the same features used to identify A. siro and the supracoxal seta shape. With this knowledge, further research can be conducted on the 2 cheese varieties to understand what chemical, physical, and microbial changes occur within the cheeses because of mites. It is important to identify the mite species present on each cheese variety to improve our understanding of their role in creating the distinctive characteristics that set these cheeses apart from others.
Effect of temperature on reproductive parameters and the longevity of Acarus farris (Acari: Acaridae)
2007, Journal of Stored Products Research
Reproductive parameters and the longevity of Acarus farris were examined at six constant temperatures, ranging from 7 to 29 °C, and a relative humidity of 90±5%. As temperature increased, the preoviposition period rapidly decreased to a minimum, above 25 °C. Fecundity was adversely affected by extreme temperatures while the oviposition period increased as temperature was reduced. The relationship between reproductive parameters and temperature was fitted using different polynomial and non-linear models. Male and female longevity increased as temperature decreased, except for the males at 7 °C, which showed significantly lower longevity than at 10 °C. Moreover, males showed significantly greater longevity than females. The effect of temperature on the capacity for increase of A. farris populations was also established. The non-linear Lactin model provided a reliable fit of the relationship between intrinsic rate of increase and temperature (R²>0.99). The optimum temperature for development was calculated to be 25 °C. At this temperature, the population doubling time was 2.8 days. The lower and upper thermal thresholds for A. farris populations were established at 6.4 and 29.9 °C, respectively.
Development and survival of the cheese mites, Acarus farris and Tyrophagus neiswanderi (Acari: Acaridae), at constant temperatures and 90% relative humidity
2007, Journal of Stored Products Research
Two species of acarid mites, Acarus farris and Tyrophagus neiswanderi, have been identified infesting Cabrales cheese in an Asturian maturing cave, the former being the prevalent species. The developmental rate and survival of immature stages of these mites were examined at constant temperatures, ranging from 7 to 29.7 °C for A. farris, and 10 to 31 °C for T. neiswanderi, and a relative humidity (r.h.) of 90±5%. The larval stage of A. farris was particularly susceptible to low and high temperatures with 81.7% and 95.2% mortality at 7 and 29.7 °C, respectively. Tyrophagus neiswanderi larvae also showed the greatest mortality at extreme temperatures among immature stages, though at a lower level than for A. farris (8.6% and 25.6% at 10 and 31 °C, respectively). The optimal temperature for development appeared to be 27–28 °C for both species and the developmental rates were higher for A. farris than T. neiswanderi within the range of the cooler temperatures prevalent in the cheese-maturing caves. The nonlinear Logan type-III model provided the best fit for the relationship between developmental rates and temperature (R_a²>0.99) for all immature stages of A. farris, whereas the development of T. neiswanderi was better described by the Lactin model (R_a²>0.97). The lower and upper developmental threshold temperatures predicted for each stage of A. farris were 3–4 °C lower than those predicted for T. neiswanderi. The differential temperature-development rate for each species might explain the greater abundance of A. farris compared to T. neiswanderi. Furthermore, manipulation of temperature based on modeling predictions may well be used to control mite populations during the cheese maturing process.

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Reproductive success of the mite Acarus siro L. on stored cheddar cheese of different ages

Abstract

Fd Cosmet. Toxic.

J. Insect Physiol.

Principles of Animal Ecology

Studies on the fecundity of acarid mites (Acarina: Acaridae)

Bull. Org. europ. Pl. Prot.

Mycotoxin producing-potential of molds isolated from cheddar cheese

J. Fd Sci.

Some population parameters for the grain mite

Acarus siro. Ann. ent. Soc. Am.

Contribution à l'étude des relations trophiques entre Tyrophagus putrescentiae Schrank (Acarina Acaridae) et la mycoflore des graines de colza stockées. Mise au point d'une technique d'élevage de l'acarien sur moisissures

Ann. Zool.-Écol. Anim.

Influence de l'humidité sur le développement des populations d'acariens dans les stocks d'oléagineux et de céréales

Bull. Org. europ. Pl. Prot.

Mycotoxin-producing potential of fungi isolated from cheese

The influence of dietary factors on hypopus formation in Acarus immobilis Griffiths (Acari, Acaridae)

Grain storage fungi associated with mites

J. econ. Ent.

Photoreactivation in Halobacterium cutirubrum

Can. J. Microbiol.

The environmental control of cheese mites

Effects of temperature and humidity on cheese mites

U.S. Dept Agric. Mark. Res. Rep.

Enzymes of Penicillium roqueforti involved in the biosynthesis of cheese flavour

CRC Crit. Rev. Fd Sci. Nutr.

Mite infestation and growth on cheese at cold storage temperatures

Am. Dairy Rev.

Cheese and Fermented Milk Foods

Alarm pheromones produced by several grains mites

Neryl formate: alarm pheromone of the cheese mite Tyrophagus putrescentiae (Schrank) (Acarina, Acaridae)

Experientia

Control measures against the cheese-mites, Tyrolichus casei Ouds. and Tyrophagus longior Gerv

N.Z. J. Sci. Technol.