This thesis comprehensively examines the main findings and their broader significance. It highlights the crucial importance of extensive microbial control measures in Cheddar cheese production. These measures are pasteurization, the inclusion of starter cultures, the application of natural preservatives such as nisin, aging, adherence to Hazard Analysis and Critical Control Point (HACCP) protocols, and the establishment of adequate hygiene and sanitation standards. Despite the efforts to implement them, the frequent occurrence of product recalls sheds light on the complex challenges of microbial contamination in cheese production. Factors such as variations in raw material quality, production scale differences, and inconsistent adherence to protocols can compromise how effective these controls are, exposing gaps in their current application. This evidence proposes the urgent need for advanced microbial safety strategies. Future efforts should enhance existing measures, explore new preservation technologies, and promote consistent implementation across diverse production environments. Strengthening microbial control is crucial for safeguarding product quality and safety, ensuring consumer trust, and complying with strict regulations and standards.