Acaricidal effects of fresh garlic juice on adult ham mite, Tyrophagus putrescentiae (Schrank)

Abstract

Ham mites, Tyrophagus putrescentiae (Schrank), are a common pest of dry cured meat products and cause devastating effects on product quality. Methyl bromide, a chemical fumigant used to control mite populations, is no longer be available due to regulatory action. Therefore, it is essential to identify potential alternatives. Garlic (Allium sativum) extracts or chemical components show toxicity to the northern fowl mite, mosquitoes, nematodes, and aphids. Thus, we explored the efficacy of garlic juice in controlling T. putrescentiae. Using a choice test experimental design, approximately 50% of inoculated mites colonized control ham cubes, while no mites remained on cubes dipped in fresh garlic juice. Garlic was ineffective when examined for volatile efficacy, but was toxic in direct contact assays, showing time- and concentration-dependent lethality. Fresh garlic juice at 50–100% strength showed ≥95% mortality in 24 h bioassays, well within the range for acceptable commercial efficacy. However, as fresh garlic juice aged up to 72 h, efficacy was significantly reduced, particularly when diluted with water. Thus, garlic juice acted as a short-term repellent and toxicant in contact models, but application is time sensitive. Nonetheless, it shows potential utility for control of the ham mite.