This project is exploring how naturally occurring bacteria on wooden cheese-aging boards can help protect cheese from Listeria monocytogenes, a major food safety concern for the dairy industry. Researchers have found that the microbial communities living on boards used in cheese ripening can naturally reduce Listeria populations. The project will identify which bacteria are responsible for this protective effect and determine how Listeria survives despite this microbial competition.

For cheesemakers and dairy processors, the research could lead to new ways to improve food safety while preserving the beneficial microbes that contribute to cheese quality and flavor. The findings may help reduce contamination risks, prevent costly recalls, strengthen consumer confidence, and support the production of safe, high-quality Wisconsin cheeses. Ultimately, the project aims to provide the foundation for natural, science-based approaches to controlling pathogens in cheese-aging environments