Fungal highways on cheese rinds influence food safety, ripeness

MEDFORD/SOMERVILLE, Mass. (April 25, 2018)—Bacteria traveling along "fungal highways" on cheese rinds can spread more quickly and ruin quality or cause foodborne illnesses, but cheesemakers could manipulate the same highways to help cheese mature faster and taste better, according to new research from Tufts University.

The findings from Benjamin Wolfe's Lab at Tufts University, published in a recent edition of Nature Communications, have implications for food safety and cheese making.