��’s Schilling leads research team exploring innovative solutions to ham mites

Former Mississippi State students monitor mites and mold grown on dry-cured hams encased with nets treated with food grade coatings. (Photo by David Ammon)

STARKVILLE, Miss.—Researchers in Mississippi State’s Agricultural and Forestry Experiment Station, or MAFES, have been awarded a $630,000 grant from the U.S. Department of Agriculture’s National Institute of Food and Agriculture to enhance food quality and safety in specialty dry-cured ham by defending it from a pesky pest.

A portrait of Wes Schilling. — Wes Schilling (Photo by Grace Cockrell)

A team of researchers led by Wes Schilling—W.L. Giles Distinguished Professor and 2025 SEC Faculty Achievement Award-winning food scientist in ��’s Department of Biochemistry, Nutrition and Health Promotion—is evaluating alternative solutions for producers to control infestations of putrescentiae, commonly known as the ham mite. Specifically, the team is testing three novel treatments: a cellulose-based biodegradable film made from food-safe nanoparticles, several fumigants and ultraviolet lights called UV-C to trap and control mites. They also will 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, who also is a Reed Family Professor and director of ��’s Food Science Innovation Hub. “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, �� assistant professor in animal and dairy sciences; Sawyer Wyatt Smith, biochemistry, nutrition and health promotion research associate; and Kansas State University Professor of Entomology Thomas Phillips.

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,” said NCHA Executive Director Candace Cansler. “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.”

For more on the Mississippi Agricultural and Forestry Experiment Station, visit .

�� is taking care of what matters. Learn more at��.

��

��