. The cheese skipper as a pest in cured meats. Meat; Insect pests; Meat industry and trade. 34 BULLETIN 1453, U. S. DEPARTMENT OF AGRICULTURE Results of the foregoing rearing experiments show that the mini- mum life cycle of the cheese skipper, when provided with juicy ham as food for adults and larvae, is 12 days, the term " life cycle " being here understood to include the preoviposition period. This brief life cycle is divided about as follows: Preoviposition period, 1 day; incubation period, 1 day; larval stage, 5 days; pupal stage, 5 days. The majority of the insects which are p
. The cheese skipper as a pest in cured meats. Meat; Insect pests; Meat industry and trade. 34 BULLETIN 1453, U. S. DEPARTMENT OF AGRICULTURE Results of the foregoing rearing experiments show that the mini- mum life cycle of the cheese skipper, when provided with juicy ham as food for adults and larvae, is 12 days, the term " life cycle " being here understood to include the preoviposition period. This brief life cycle is divided about as follows: Preoviposition period, 1 day; incubation period, 1 day; larval stage, 5 days; pupal stage, 5 days. The majority of the insects which are produced in hot weather take a day or two longer, and it is safe to say that two generations per month represents the normal rate of summer increase at Washington, D. C. , The method of rearing P. casei for life- history data is shown in Figure 8. In this vial one day's batch of eggs laid by one female hatched into larvae which de- veloped on juicy ham, migrated to the cotton and pupated there. The resulting adults died without reproducing on ac- count of the advanced stage of drying reached by the ham at the time they emerged. This species thrives in close confinement. INSECTS FOUND ASSOCIATED WITH THE CHEESE SKIPPER Sakharov (67) has pointed out that the cheese skipper when infesting brine-cured fish has practically no competitors. The same is also true . in the case of its favorite food in this country—juicy, newly cured ham. When cured meat be- comes older, drier, and rancid, however, various other sarcophagous insects appear and the changes in the food medium gradually render it unfavorable for skip- per development. In general, a succession of species (as suggested by Megnin (47) and Stefani (71) with respect to cadavers) attacks cured meat as changes take place in its composition. The ham beetle (Ne- crobia rufipes DeG.) prefers meat which has been in storage for some time, and the same preference is shown by the larder beetle (Dermestes lardarius L.) and certain tyrogl
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