Assessment of Bacterial Contamination in Locally Manufactured Cheese from Selected Factories in Tripoli City

It is now a new tomorrow in the food industry, where food materials are available, but can be exposed to threats from microbial contamination that may affect its quality and safety. This study aimed to evaluate bacterial contamination in local honey from four different factories in Tripoli, Libya. Twelve samples of cheese were collected, three samples from each factory, and were analyzed for microbial contamination. The results showed microbial contamination of the cheese, as the production of the first factory and the third factory had a large bacterial record, especially with Proteus spp. and Staphylococcus aureus Two types of bacteria cause food poisoning.,. In contrast, the second factory showed new production, while the fourth factory showed the presence of bacteria in low levels. These results indicate the importance of adhering to good hygiene practices, pasteurization protocols, and optimal storage conditions in cheese making and food safety. The study also highlights the ongoing need for quality control in monitoring and preventing microbial spoilage. In addition, the standard study emphasizes the importance of Libya Specification 354 of 1992 regarding microbial limits in cheese making and consumer safety.