ASSESSING THE MICROBIAL QUALITY OF LOCALLY PRODUCE CHEESE
Abstract
This study assesses the microbial quality of locally produced cheese and its implications for food safety and public health. Cheese is a widely consumed dairy product that provides essential nutrients such as protein, calcium, and fat. However, poor processing, handling, and storage conditions can lead to microbial contamination. Using a qualitative documentary review approach, this study examines common microorganisms associated with locally produced cheese, including coliform bacteria, Staphylococcus aureus, Escherichia coli, and fungi. Findings indicate that contamination often results from poor hygiene, inadequate processing, contaminated water, and improper storage. The study concludes that regular microbial assessment and improved hygienic practices are essential to ensure the safety and quality of locally produced cheese.
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