## 3 Results
### \"Control Units\"
\begin{table}
\begin{tabular}{l l l l l l l} \hline \hline  & \multicolumn{2}{c}{\(Lm\) (log\({}_{10}\) CFU/g)} & \multicolumn{3}{c}{\(Lm\) \% Change *} \\ \hline
**Day (Storage Temperature)** & **Batch 1** & **Batch 2** & **Batch 3** & **Batch 1** & **Batch 2** & **Batch 3** \\ \hline
0 & 2.08 & 2.31 & 2.23 & & & \\
24 (5 \({}^{\circ}\)C) & 1.93 & 1.74 & \(<\)1.60 & \(-\)7.21 & \(-\)24.68 & \(<\)\(-\)28.25 \\
59 (7 \({}^{\circ}\)C) & 1.74 & 1.74 & \(<\)1.60 & \(-\)9.84 & 0.00 & 0.00 \\
108 (7 \({}^{\circ}\)C) & 1.78 & 1.78 & \(<\)1.60 & 2.30 & 2.30 & 0.00 \\
164 (7 \({}^{\circ}\)C) & 1.60 & \(<\)1.60 & \(<\)1.00 & \(-\)10.11 & \(<\)\(-\)10.11 & \(<\)\(-\)37.50 \\
181 (10 \({}^{\circ}\)C) & \(<\)1.60 & \(<\)1.60 & \(<\)1.60 & 0.00 & 0.00 & \(<\)60 \\ \hline \hline \end{tabular}
* \({}^{*}\)\(\%\)Change \(=\frac{Lm\mid\mid\mid\mid\mid\mid\mid\mid\mid\mid\mid\mid\mid\mid\mid\mid\mid\mid\mid \mid\mid}{n\mid\mid\mid\mid\mid\mid\mid\mid\mid\mid\mid\mid\mid\mid\mid\mid} \times 100\).  
\end{table} 
Table 6: The rate of reduction in the concentration of \(Lm\) (log\({}_{10}\) CFU/g) in the three contaminated Batches of light semi-hard sliced cheese during storage at 5 \({}^{\circ}\)C, 7 \({}^{\circ}\)C, and 10 \({}^{\circ}\)C, during the studied period (“Day 0”——day of inoculation; “Day End”——end of shelf life (181 st day upon the receipt of the Batches)). The shelf life of the cheese was 6 months. temperature of 7 \({}^{\circ}\)C (the storage conditions at the retail level), the measured \(Lm\) values were at the same level as the measurements on the 24 th day, and \(Lm\) in Batch 1 showed the following result: the \"estimated number\" of microorganisms was 6.0 \(\times\) 10 CFU/g (\"estimated number\" of microorganisms was 1.78 log\({}_{10}\) CFU/g). In Batch 2 and Batch 3, a minimal decrease in \(Lm\) values was observed compared to day 24, and the result for Batch 2 was that \"microorganisms are present but \(<\)4.0 \(\times\) 10 CFU/g\" (\"microorganisms are present but \(<\)1.60 log\({}_{10}\) CFU/g\"). For Batch 3, the result was that the \"estimated number\" of microorganisms was 4.0 \(\times\) 10 CFU/g (\"estimated number\" of microorganisms was 1.60 log\({}_{10}\) CFU/g). On the 108 th day of measurement, with a storage temperature of 7 \({}^{\circ}\)C (the storage conditions at the retail level), a minimal increase in \(Lm\) was observed in all three Batches of full-fat semi-hard sliced cheeses. The results in Batch 1 and Batch 3 were as follows: the \"estimated number\" of microorganisms was 7.0 \(\times\) 10 CFU/g (\"estimated number\" of microorganisms was 1.85 log\({}_{10}\) CFU/g). The results in Batch 2 were the \"estimated number\" of microorganisms being 5.0 \(\times\) 10 CFU/g (\"estimated number\" of microorganisms was 1.70 log\({}_{10}\) CFU/g). On the 164 th day of measurement, the \(Lm\) values decreased, and in Batch 1, the measurement result was negative, and the level of \(Lm\) was \(<\)10 CFU/g (\(<\)1.00 log\({}_{10}\) CFU/g). In Batch 2 and Batch 3, the results were as follows: microorganisms were present but \(<\)4.0 \(\times\) 10 CFU/g (microorganisms were present but \(<\)1.60 log\({}_{10}\) CFU/g). On the last day of measurement, on the 181 st day, which is also the expiration date of the cheese (end of shelf life, \"Day End\"), with a storage temperature of 10 \({}^{\circ}\)C (the storage conditions at the consumer level), the measurement results in Batches 1 and 3 were negative, and the level of \(Lm\) was \(<\)10 CFU/g (\(<\)1.00 log\({}_{10}\) CFU/g). In Batch 2, the results were as follows: \"microorganisms are present but \(<\)4.0 \(\times\) 10 CFU/g\" (\"microorganisms are present but \(<\)1.60 log\({}_{10}\) CFU/g\") (Table 7). Due to the downward trend in \(Lm\), the growth potential of \(Lm\) in both types of cheese we studied could not be calculated based on the \"EURL \(Lm\) Technical Guidance Document on Challenge Tests and Durability Studies for assessing shelf life of Ready-to-Eat foods related to \(Lm\)\".