Abstract
The growth and survival of bacteria in foods, particularly in dairy products such as cheese, have been studied extensively; however, changes in dietary habits, the development of new technologies and formulations to meet the demands for cheeses of lower fat, cholesterol and calorie content, may create conditions which render cheese microbiologically unsafe for human consumption. To understand fully the concern for the safety of these foods, one must first be aware of the potential hazards, of how, why and where they occur and how they can be controlled or eliminated.
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