DAIRY PRODUCTS ACCOUNT FOR THE MOST FOODBORNE BACTERIAL ILLNESSES AND HOSPITALIZATIONS AND THE SECOND MOST DEATHS AMONG FOOD COMMODITIES (E.G. LEAFY VEGETABLES, POULTRY, ETC.). ALTHOUGH MOST DAIRY PRODUCTS ARE CONSUMED AFTER PASTEURIZATION, INADEQUATE PASTEURIZATION AND POST-PASTEURIZATION CONTAMINATION OCCUR, RESULTING IN OUTBREAKS. RENEWED INTEREST IN THE CONSUMPTION AND PRODUCTION OF RAW MILK AND RAW MILK CHEESE, COUPLED WITH RECENT RECALLS AND OUTBREAKS ASSOCIATED WITH FOODBORNE PATHOGENS INCLUDING LISTERIA MONOCYTOGENES, SALMONELLA AND SHIGA TOXIN-PRODUCING ESCHERICHIA COLI (STEC), HAVE PROMPTED A NEED TO EVALUATE POTENTIAL PATHOGEN CONTROL STRATEGIES TO ENHANCE FOOD SAFETY. PRODUCERS ALSO NEED OF SCIENCE-BASED PREVENTIVE CONTROLS FOR PATHOGENS TO COMPLY WITH THE FOOD SAFETY MODERNIZATION ACT.IN ADDITION TO A LACK OF SUPPORTING LITERATURE, EFFECTIVE CONTROL OPTIONS HAVE BEEN IMPEDED BY THE STANDARDS OF IDENTITY THAT DEFINE AND LIMIT INGREDIENTS AND ADDITIVES TO STANDARDIZED PRODUCTS. TOGETHER WITH INCREASING CONSUMER DEMAND FOR "CLEAN LABEL" FOODS, THE USE OF BACTERIOPHAGES THAT SPECIFICALLY TARGET PATHOGENS IS AN INNOVATIVE AND APPROVED INTERVENTION. HOWEVER, THE EFFICACY OF COMMERCIAL PHAGE PREPARATIONS AVAILABLE TO PRODUCERS TO CONTROL THESE PATHOGENS IN MILK AND CHEESE HAS NOT BEEN DETERMINED. THIS RESEARCH PROJECT WILL CHARACTERIZE THE EFFICACY AND OPTIMIZE THE USEOF COMMERCIALLY PRODUCED BACTERIOPHAGE PREPARATIONS AS PRACTICAL CONTROL STRATEGIES FOR L. MONOCYTOGENES, SALMONELLA AND STEC IN THE PRODUCTION OF RAW MILK AND RAW MILK CHEESE. WE HOPE THAT THE COMPLETION OF THIS WORK WILL HAVE A BROAD POSITIVE IMPACT ON THE STRATEGIES THAT CAN BE IMPLEMENTED AS CONTROLS TO REDUCE THE RISK OF FOODBORNE ILLNESS AND IMPROVE DAIRY FOODSAFETY. THE ULTIMATE GOAL OF THIS PROJECT IS TO DEVELOP STRATEGIES TO ENHANCE THE MICROBIAL SAFETY OF DAIRY FOODS AND THEREBY ENHANCE CONSUMER CONFIDENCE, SUSTAIN DEMAND, AND PRESERVE THE ECONOMIC VIABILITY OF DAIRY FARMS AND THE QUALITY OF LIFE FOR FARMERS AND CONSUMERS