Stored-food mite · Acarus siro
The flour mite (Acarus siro), also called the cheese mite, measures less than 0.5 mm. Invisible on its own, it proliferates in stored foodstuffs as soon as ambient humidity exceeds 14%, forming a fine, moving dust.
The flour mite colonises flour, cereals, matured cheeses, hams, animal feed and hay. At high density, it gives off a characteristic sweet smell and renders stocks unfit for consumption. Prolonged contact causes 'grocer's itch' (dermatitis) and respiratory allergies in handlers. In the food industry, its presence means stock losses and FASFC non-compliance. Treatment combines removal of contaminated goods, disinsection of the premises and humidity control — the key proliferation factor.
Questions fréquentes
How do I recognise a flour mite infestation?
Flour mites are almost invisible to the naked eye. The signs are a fine beige 'dust' that seems to move slowly on the surface of foodstuffs, a sweet or minty smell, and sometimes itching after handling. A magnifying glass reveals tiny whitish mites with hairy legs.
Are flour mites dangerous to health?
Yes, with repeated exposure. Contact causes dermatitis ('grocer's itch') and inhaling their allergens can trigger rhinitis and asthma, particularly among milling and cheese-maturing professionals. Infested foodstuffs must not be consumed.
How do I stop flour mites coming back?
The flour mite needs humidity to proliferate. Prevention relies on dry storage (humidity below 14%), good ventilation, airtight containers, stock rotation and regular cleaning of storerooms. In professional settings, humidity monitoring and a monitoring plan complete the treatment.
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