Here is my end report on the bug problem we had thank you guys for all the help: Mites on cured meat and how to prevent them Exposure – mites get to the meat product either traveling on humans or on insects like flies. They may live and breed in grains, flour and other food products. A single mite female lays up to 800 eggs in a life cycle that last about 2 ½ weeks. Usually this is a surface problem only. Solutions: The room needs to be cleaned and scrubbed properly. It needs to be sanitised and cracks needs to be filled. The meat needs to be trimmed and surfaces needs to be regularly checked for insects. Another problem that needs to be solved is the entryways to the room. We need to find out where they are coming in and how we can prevent it. The largest problem there is the door to the room in needs worked on in a way where when its closed it does not let anything in. Low Ph levels are need when curing pork in order to speed up the moisture decrease. We also need to look at wrapping the meat for curing and curing it in sacks in order to prevent surface problems and insects reaching the meat. Result: We have thoroughly cleaned out the room, We moved all meat out and used pesticide fogger. We have also purchased a ultra sonic insect repeller that we are using as a pro cation. Staff has been limited to the room Hair nets have been purchased as well.