An Evaluation of Microbial Contamination in Market Cheese
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Abstract
The diverse world of cheese owes its existence, in no small part, to the microscopic maestros known as microorganisms. These culinary collaborators play a crucial role in crafting the distinct flavors, textures, and aromas that set each cheese variety apart. But beyond their delicious contributions, understanding the microbial landscape of cheese is vital for ensuring its safety and quality. This study delves into the fascinating interplay between microbes and five distinct cheese types. By focusing on the tango between total bacteria count, Lactic Acid Bacteria (LAB) count, and the enigmatic presence of fungi, the researchers shed light on the microbial composition of each cheese. The study found significantly higher bacterial levels in traditional Chinese cheese and soft cheese compared to their firmer counterparts. The study went beyond simply counting microbes; it ventured into the realm of potential health hazards. By analyzing the colony forming units (CFU/ml) – a measure of microbial concentration – collected from various sources, we assessed the likelihood of hazard, using machine learning statistics, associated with each cheese type. Their findings revealed a concerning correlation: as the total bacteria and fungi counts increased, so did the potential health risk. The high colony forming total bacteria and fungi, coupled with the elevated hazard likelihood, highlight the need for stricter quality control measures for these cheese varieties.