Stored product mites have long been a problem because food quality suffers. Infestations can cause an increase in mold proliferation as well as changes in a product’s organoleptic characteristics. In addition, consumption of mite contaminated products can lead to negative health effects including allergic reactions. Stored product mite proteins can be chemical hazards because they can cause IgE-mediated reactions following consumption. The potential hazard from allergens produced by food-contaminating pests is a serious emerging health issue. Moderate to severe allergic reactions following the consumption of mite contaminated foods have been reported worldwide including, the United States, Spain, Venezuela, Brazil, Singapore, Japan, and Taiwan. There are currently 20 recognized storage mite species that produce allergenic proteins. These mites have infested numerous commodities including grains, flours, dried fruit, dried fish and cheese. Recent case studies (139) have highlighted the sometimes fatal effects of consuming mite contaminated food. The economic impact of mites in foods can also be significant. When mites are left uncontrolled their damage can lead to huge economic losses; cheese producers have reported losses of 10–25 percent. Recent data on mites collected from infested cheese have shown population numbers well above the level of what has been reported to cause adverse health effects. In response to both health and economic concerns, regulations have been established to protect some particularly hard hit commodities. The topics covered in this symposium include: the food products mites are more likely to contaminate, the favorable conditions that allow mites to proliferate and the ways in which they can contaminate food, case studies of allergic reactions being reported by the medical community, and the basis for current regulations. All of these topics add to the discussion about mites in foods and whether or not they are the “tiny little problem” that some believe.

Presentations