Mapping of contaminations routes from Penicilium isolates in cheese factories using DNA fingerprinting

Fungi growing on cheese and fungi isolated from the production environment are grouped with use of DNA-fingerprinting.
On cheese factories fungi growing on cheese will be isolated. With use of RAPD and other DNA-fingerprinting methods a DNA-profile for every isolates will be worked out. From the production environment fungi will be isolated by air samples. DNA-profiles will be worked out from isolates of the same species as found on cheese and compared with the DNA-profiles from cheese isolates.
Information of critical contamination points in cheese production will could give general guidelines in preventing mouldy cheese.