Effects of Temperature and Humidity on Cheese Mites -- With Review of Literature

Excerpts from the report: Cheese mites are the most important arthropod pests of stored cheese. Most of the important species are in the families Acaridae, Glycyphagidae, and Carpoglyphidae. These mites attack all types of cheese that require aging or curing. Although the mites are very tiny, the tremendous numbers that are often present under conditions favorable to them can consume a considerable quantity of cheese. Infested cheese becomes unsightly and unsalable, and is subject to condemnation and confiscation by government inspectors. Control of cheese mites is essential to prevent such losses. The mite studies on cheese are carried out at the Madison, Wis., field station. Much of the research conducted to date has involved the use of insecticides, including fumigants. However, there is an ever-increasing demand by the general public for the safer use--or even the elimination--of insecticides on or near food. The purpose of this study was to investigate in the laboratory the effects of some nonchemical treatments on mites infesting cheese