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The passage is highlighting that the reason of higher incidents in the 14% facilities is due to different aging and handing practices

A. Higher volume handled does not weaken the conclusion
B. Aligns with the passage information
C. Weakens the conclusion since it proposed that limited facilities are handling maximum cheese production and thus, proportionately, contamination % should be high for those.
D. Supports the conclusion since aging practices are different
E. Total volume increase does not weaken the conclusion
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Facilities -> Contamination Incidents
14% -> 85%
86% -> 15%

Argument: Aging + Handling/Hygiene is a cause of the difference

Weakener: C) 12% Facilities -> 76% Contamination Incidents produce majority cheese (93%).
We already know 85% incidents come from 14% facilities so there's a decent overlap, cuz even if we consider minimum overlap, (76-15%) 61% contamination incidents are from those 14% facilities. So, since they produce more cheese, proportion of contamination appears to be higher.
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C. Not very sure about this. My logic is may be such high contamination rates are common and has nothing to do with handling.
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Option A - the 14 percent of facilities with the most contamination incidents collectively aged a greater total volume of cheese than any other comparable - sized group of facilities
This is the correct one

In this statement they are using aging as well as greater total volume of cheese both of these factors contributes to increase in contamination, because more the number of cheese and greater the aging more are the chances there is contamination .


Option B - This statement does not necessarily suggest that it will reduce the contamination incidents , after citations also this cannot yield any specific result
Option c - from the statement given we cannot come to any number conclusions like 12% of the facilities accounted for 93% ..., these numbers are not adding up in the first place and cannot rely on such data

Option D - the cheese - aging process is not the only factor that can affect the contamination , there can be multiple others as they mentioned in the statement , handling practices as well cannot use this. And when they say double the global median , they can be actually more that than too .

Option E - Increasing production can be a factor for contamination but we cannot come to the conclusion that because of production increases 14% of facilities had contamination incidents . And 100% increases is not clarified or there is no clear evidence of that.
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In 85 percent of the bacterial contamination incidents recorded at artisan cheese aging facilities last year, one or another of a group consisting of only 14 percent of the world
's artisan aging facilities was involved. Since the other 86 percent of facilities generally use the same types of cave ventilation and temperature-control systems as these high-contamination facilities, significant differences in aging and handling practices must have been responsible for the disparity.

Which of the following, if true about artisan cheese aging facilities last year, most seriously weakens the argument above?

(A) The 14 percent of facilities with the most contamination incidents collectively aged a greater total volume of cheese than any other comparable-sized group of facilities.

(B) Regional food safety inspectors issued far more hygiene citations to the high-contamination facilities than to the other facilities last year.

(C) Twelve percent of the facilities accounted for 93 percent of all cheese aged globally last year, and those facilities were involved in 76 percent of the contamination incidents.

(D) The average duration of the cheese-aging process across the 14 percent of facilities was nearly double the global median for artisan cheese production.

(E) The 14 percent of facilities experienced a 100 percent increase in their total production capacity over the previous fiscal year.

 


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The correct answer is (C).

Here is a much more conversational way to look at this one. The whole argument falls for a classic math trap: confusing total numbers with percentages.

Think about it like this: If you bake 99% of the world's cakes, you are naturally going to drop the most eggs. It doesn’t mean you are a clumsy baker; you are just doing way more baking than anyone else.

The author of the passage sees that a tiny 14% of facilities are responsible for a whopping 85% of the contaminations. They immediately blame "bad handling practices." But they forgot to ask one crucial question: How much cheese are these facilities actually making?

Why (C) ruins the author's argument
Option (C) drops a bombshell: A tiny 12% group of facilities actually processes 93% of all the cheese in the world.

If the facilities in our scenario are part of this mega-producer group, the whole mystery is solved. If you make 93% of the world's cheese, being involved in just 85% of the contamination incidents is actually a good track record! It proves the high number of incidents is just a result of them doing almost all the work, not because their practices are terrible.

Why the other options fall flat
(A) is too vague: It says they make a "greater total volume," but that isn't enough to clear their name. If they make 30% of the world's cheese but cause 85% of the contaminations, their practices are still terrible. We needed the extreme numbers that (C) provided.

(B) proves the author right: If these places are getting a bunch of hygiene citations, that proves they do have bad practices. We are trying to weaken the author's argument, not help it!

(D) also proves the author right: Aging cheese longer is literally an "aging practice." If leaving it out longer is causing the bacteria, the author was totally right to blame their practices.

(E) is a distraction: Doubling their factory size this year doesn't tell us anything about how much cheese they make compared to the rest of the world.
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there was 85% bacterial contamination incidents recorded at artisan cheese aging facilities.
in this process, only 14% of worlds artisan aging facilities was involved.
other 86% use the same types of cave ventilation and temp control systems as these high contamination facilities.
conclusion= the significant difference in aging and handling practices must have been responsible for disparity.

A okay so if this 14% had higher volume of cheese then in reality they might have less percentage of contamination because of higher cheese volume. so this choice expose the authors assumption on building the conclusion. keep.
B if there were more safety protocols and if these 14% fell for it, then they must be doing terrible job in handling the cheese. so this rather strengthen it.
C but those 12% could be from either of group though. not enough to attack. out.
D this talks about higher processing time and if thats the case then it might strengthen the case here since these other facilities must have awful handling practices. out.
E this talks about increase in production capacity. this has no merit in going against the conclusion. out.

choice A
Bunuel
In 85 percent of the bacterial contamination incidents recorded at artisan cheese aging facilities last year, one or another of a group consisting of only 14 percent of the world's artisan aging facilities was involved. Since the other 86 percent of facilities generally use the same types of cave ventilation and temperature-control systems as these high-contamination facilities, significant differences in aging and handling practices must have been responsible for the disparity.

Which of the following, if true about artisan cheese aging facilities last year, most seriously weakens the argument above?

(A) The 14 percent of facilities with the most contamination incidents collectively aged a greater total volume of cheese than any other comparable-sized group of facilities.

(B) Regional food safety inspectors issued far more hygiene citations to the high-contamination facilities than to the other facilities last year.

(C) Twelve percent of the facilities accounted for 93 percent of all cheese aged globally last year, and those facilities were involved in 76 percent of the contamination incidents.

(D) The average duration of the cheese-aging process across the 14 percent of facilities was nearly double the global median for artisan cheese production.

(E) The 14 percent of facilities experienced a 100 percent increase in their total production capacity over the previous fiscal year.

 


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a : not enough
B : just issuance does not matter
C : massive difference makes up for alternative reason. correct
D: it strenghens the idea in that there is a actual difference.

E : This experience is not enough for making up the alternative reason.
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85% of bacterial contamination incidents were reported in 14% of the world's artisan cheese aging facilities last year.
Other 86% facilities used the same type of cave ventilation and temperature-control systems as these 14% facilities.

Conclusion: Significant differences in aging and handling practices must have been responsible for the disparity.

Goal: Weaken the argument

Pre-thinking: - If volume of work done is substantially higher in these 14% facilities, then contamination incidences may be higher (in %) but incidences / the number of cheese aging done may still be lower.

A. This matches our pre-thinking. Since 14% of facilities collectively aged a greater total volume of cheese then the number of contamination incidences may be higher but incidences / unit may still be lower.
Correct

B. This actually strengthens the argument since regional food safety inspectors issued far more hygiene citations to these 14% facilities.
Incorrect

C. The 14% of facilities and this 12% of facilities may not be common. 12% of facilities accounted for 93% of cheese aging globally but accounted for only 76% of contamination cases. The reasoning is similar to that of A but A is better in weakening the argument.
Incorrect

D. Longer aging duration might contaminate cheese. This strengthens the argument that differences in aging practices must have been responsible for the disparity.
Incorrect

E. The argument is more concerned with contamination incidences per unit of cheese aging done and not concerned with % increase in production capacity.
Incorrect

IMO A
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Correct option : A

Reasoning: We need to weaken the conclusion that it is the difference in ageing and handling practice that has caused contamination in these 14% facilities .

Option A: Tells us that these facilities aged larger volume of cheese than other 86% of the facilities, this does weaken the argument as it points to third reason for the occurence of contanimation other than ageing and handling practices
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Premise: A tiny fraction(14%) is responsible for a large percent (85%) of total contamination.

Conclusion: Everyone use same ventilation and temperature equipment .Therefore, these facilities must have significantly worse aging and handling practices.

Prethink: Here the author is assuming all the facilities are producing equal amount of cheese. So if we could find a tiny percent of facilities is responsible for the most amount cheese the we could weaken this.

Choice C is same as our prethink, it states a tiny 12% facilities accounts for 93% of total cheese production but it shows only 76% contamination(it should have shown around 93% according to the passage), this means their handling is better than the average. So this is the correct answer
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A> the 14 % of the facilities , aged high volume of cheese may be 90 % so 85% defects could have been found in those facilities ,
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Conclusion states, contamination must've been caused by aging and handling practices.
Ventilation and temp control must have stayed the same.

A. Correct- If they aged "more" hence "more" opportunities for contamination
B.hygiene will strengthen the argument.
C.different facilities
D.somewhat weakens, longer aging might increase exposure
E.capacity isnt issue, it may or may not be consumed.
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The correct answer is A.

A: This statement conveys that because large volumes of cheese handled by 14% of artisans, the risk of casualties increases even if the same practices were carried out. This statement undermines that poor handling practices are responsible for disparity.

B. This statement states that high-contamination facilities received more hygiene restrictions, which actually strengthens the argument by proving that the handling and safety practices were indeed deficient.

C: The passage tells us about 14% of facilities and the data of 12% facilities is a whole new information that doesn't tell us if these two groups overlap.

D: This statement doesn't tell us about the volume of the cheese handled or anything about the bad handling process.

E: These statement again does not specify the actual volumes and
the rate of contamination relative to the volume of production.
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Here I got option A as an answer
-- Here the conclusion is " Significant difference in aging and handling practices .... Responsible for disparity "
--- i think a - states 14 % of group aged a total volume of cheese than other group . Now it's provide us the real reason for that incident. So it is scale not aging or Handling practice . Gives us perfect reason for weakening .
-- option b -- Strengthen it rather than weakening ,, Option C -- I feel this one is very close kinda trap ,, It shifts the tone a bit It weakens at certain point but not as strongly as A I can say ,, Option D -- Again it is strengthening ,, Option E -- It doesn't tell us what we want to know so kind of irrelevant ,,
-- That's how I got my answer if anybody has a better reasoning feel free to share or tag : )
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The information given to us is:
1.14% of all the facilities is responsible for 85% of bacterial incidence last year.
2. That the other 86% of the facilities use the same type of ventilation temperature control in their facilities
The conclusion - the difference in ageing and handling practices of these two types of facilities must be the reason for the disparity of the facts given in point 1. That is, 14% of facilities caused 85% of incidents.

Upon close observation we will figure out that it's a basic argument structure of GMAT, i.e., the author assumed correlation as the evidence for causation.
Pre-thinking here is very simple: what if there are some other factors which are responsible for the disparity? In that case the conclusion that "must be responsible" will break down.
Bunuel
In 85 percent of the bacterial contamination incidents recorded at artisan cheese aging facilities last year, one or another of a group consisting of only 14 percent of the world's artisan aging facilities was involved. Since the other 86 percent of facilities generally use the same types of cave ventilation and temperature-control systems as these high-contamination facilities, significant differences in aging and handling practices must have been responsible for the disparity.

Which of the following, if true about artisan cheese aging facilities last year, most seriously weakens the argument above?

(A) The 14 percent of facilities with the most contamination incidents collectively aged a greater total volume of cheese than any other comparable-sized group of facilities.

(B) Regional food safety inspectors issued far more hygiene citations to the high-contamination facilities than to the other facilities last year.

(C) Twelve percent of the facilities accounted for 93 percent of all cheese aged globally last year, and those facilities were involved in 76 percent of the contamination incidents.

(D) The average duration of the cheese-aging process across the 14 percent of facilities was nearly double the global median for artisan cheese production.

(E) The 14 percent of facilities experienced a 100 percent increase in their total production capacity over the previous fiscal year.

 


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A - the volume of production is irrelevant to our pre-thinking and the argument because even if the total production is way more than the others, it doesn't justify the fact of significant disparity in bacterial contamination. Reject
B - this tells us that the Food Safety Officers were more strict and cited many more hygiene problems in that 14% of facilities. Let us keep it on hold
C- Can be overwhelming but this is actually giving us detailed information about the premise of the argument. ( From this information we can say, for example, that 14% of the facilities accounted for 97% of all the cheese production and those 14% facilities were involved in 85% of the contamination cases.) What I did is I only increased the value given in this option and that matches our premise, therefore it is not giving us any new information. Reject
D - if this information is true, then it strengthens our conclusion because it directly supports the fact that the aging difference in these 14% facilities is the reason for the disparity in bacterial contamination. Reject
E - again the increase in total production is not relevant to the argument. Reject

Therefore, B is the correct answer becaus it gices us an alter reason for the same effect (i.e. disparity)
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A. If this is true then it means they have more room for contamination than the rest hence correct.
B. This is actual a strengthener that affirms that the 14% are actually worse
C. This seems to suggest that volume could actually cause contamination but is not directly linked to the 14%
D. This although relevant is not as convincing and straightforward as A
E. This does not explain relative contamination compared to others
Ans A
Bunuel
In 85 percent of the bacterial contamination incidents recorded at artisan cheese aging facilities last year, one or another of a group consisting of only 14 percent of the world's artisan aging facilities was involved. Since the other 86 percent of facilities generally use the same types of cave ventilation and temperature-control systems as these high-contamination facilities, significant differences in aging and handling practices must have been responsible for the disparity.

Which of the following, if true about artisan cheese aging facilities last year, most seriously weakens the argument above?

(A) The 14 percent of facilities with the most contamination incidents collectively aged a greater total volume of cheese than any other comparable-sized group of facilities.

(B) Regional food safety inspectors issued far more hygiene citations to the high-contamination facilities than to the other facilities last year.

(C) Twelve percent of the facilities accounted for 93 percent of all cheese aged globally last year, and those facilities were involved in 76 percent of the contamination incidents.

(D) The average duration of the cheese-aging process across the 14 percent of facilities was nearly double the global median for artisan cheese production.

(E) The 14 percent of facilities experienced a 100 percent increase in their total production capacity over the previous fiscal year.

 


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A because if the 14% age more cheese than any other group, their high share of incidents might just reflect higher volume, not different practices.

Bunuel
In 85 percent of the bacterial contamination incidents recorded at artisan cheese aging facilities last year, one or another of a group consisting of only 14 percent of the world's artisan aging facilities was involved. Since the other 86 percent of facilities generally use the same types of cave ventilation and temperature-control systems as these high-contamination facilities, significant differences in aging and handling practices must have been responsible for the disparity.

Which of the following, if true about artisan cheese aging facilities last year, most seriously weakens the argument above?

(A) The 14 percent of facilities with the most contamination incidents collectively aged a greater total volume of cheese than any other comparable-sized group of facilities.

(B) Regional food safety inspectors issued far more hygiene citations to the high-contamination facilities than to the other facilities last year.

(C) Twelve percent of the facilities accounted for 93 percent of all cheese aged globally last year, and those facilities were involved in 76 percent of the contamination incidents.

(D) The average duration of the cheese-aging process across the 14 percent of facilities was nearly double the global median for artisan cheese production.

(E) The 14 percent of facilities experienced a 100 percent increase in their total production capacity over the previous fiscal year.

 


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What if it a question of quantity? what if those more contaminated facilities handled much more cheeses than any other cheese aging places. Biggest gap.

(A) is possible, but not specific enough. What does "comparable size group of facilities" mean?
Keep looking.
(B) Strengthens, and not weakens the argument, because raises the suspicion of poor aging and handling practices.
(C) is specific, high percentages offers the gap we identified. Let's keep it.
(D) Strengthens the conclusion of the argument and so strengthens the argument.
(E) is irrelevant, because we don't know their initial production capacity. If it was very low, then a 100% increase isn't significant.

Picked (C)
Bunuel
In 85 percent of the bacterial contamination incidents recorded at artisan cheese aging facilities last year, one or another of a group consisting of only 14 percent of the world's artisan aging facilities was involved. Since the other 86 percent of facilities generally use the same types of cave ventilation and temperature-control systems as these high-contamination facilities, significant differences in aging and handling practices must have been responsible for the disparity.

Which of the following, if true about artisan cheese aging facilities last year, most seriously weakens the argument above?

(A) The 14 percent of facilities with the most contamination incidents collectively aged a greater total volume of cheese than any other comparable-sized group of facilities.

(B) Regional food safety inspectors issued far more hygiene citations to the high-contamination facilities than to the other facilities last year.

(C) Twelve percent of the facilities accounted for 93 percent of all cheese aged globally last year, and those facilities were involved in 76 percent of the contamination incidents.

(D) The average duration of the cheese-aging process across the 14 percent of facilities was nearly double the global median for artisan cheese production.

(E) The 14 percent of facilities experienced a 100 percent increase in their total production capacity over the previous fiscal year.

 


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GMAT Club World Cup 2026 (Day 2): In 85 percent of the bacterial 08 Jul 2026, 05:51
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Conclusion: The 86 percent of facilities which used same type of high contamination facilities and differences between aging and handling practices must have been responsible. So basically it's saying these 86 percent (group others) is responsible for the disparity.

A) This statement is basically talking about volume, it's saying the 14 percent of the facilities collectively aged a greater total volume as compared to 86 percent of other groups. So this is definitely saying out conclusions might be wrong. Let's keep this and Move ahead.
B) This option talking about hygiene citation being introduced by safety inspectors. feels like completely unrelated, so Easy to Eliminate
C) 12% of facilities accounted for 93% of all cheese aged globally last year. And those were involved in 76% of contamination incidents.
Here, it's not mentioned that this 12% of facility is part of which group 14 or 86, so ambiguous. Eliminate.
D) This saying cheese aging process for 14% group facilities took more time(double) than the median, which means 14% group produced quite less in volume. So this kinda strengthening our conclusion. Eliminate.
E) This saying 14% group facilities has doubled their production but it doesn't specify any number as compared to other group. so it can be more or less in the volume. So again ambiguous. Eliminate.

So Most prominent answer should be A.
Bunuel
In 85 percent of the bacterial contamination incidents recorded at artisan cheese aging facilities last year, one or another of a group consisting of only 14 percent of the world's artisan aging facilities was involved. Since the other 86 percent of facilities generally use the same types of cave ventilation and temperature-control systems as these high-contamination facilities, significant differences in aging and handling practices must have been responsible for the disparity.

Which of the following, if true about artisan cheese aging facilities last year, most seriously weakens the argument above?

(A) The 14 percent of facilities with the most contamination incidents collectively aged a greater total volume of cheese than any other comparable-sized group of facilities.

(B) Regional food safety inspectors issued far more hygiene citations to the high-contamination facilities than to the other facilities last year.

(C) Twelve percent of the facilities accounted for 93 percent of all cheese aged globally last year, and those facilities were involved in 76 percent of the contamination incidents.

(D) The average duration of the cheese-aging process across the 14 percent of facilities was nearly double the global median for artisan cheese production.

(E) The 14 percent of facilities experienced a 100 percent increase in their total production capacity over the previous fiscal year.

 


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GMAT Club World Cup 2026 (Day 2): In 85 percent of the bacterial 08 Jul 2026, 06:04
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Bunuel
In 85 percent of the bacterial contamination incidents recorded at artisan cheese aging facilities last year, one or another of a group consisting of only 14 percent of the world's artisan aging facilities was involved. Since the other 86 percent of facilities generally use the same types of cave ventilation and temperature-control systems as these high-contamination facilities, significant differences in aging and handling practices must have been responsible for the disparity.

Which of the following, if true about artisan cheese aging facilities last year, most seriously weakens the argument above?

(A) The 14 percent of facilities with the most contamination incidents collectively aged a greater total volume of cheese than any other comparable-sized group of facilities.

(B) Regional food safety inspectors issued far more hygiene citations to the high-contamination facilities than to the other facilities last year.

(C) Twelve percent of the facilities accounted for 93 percent of all cheese aged globally last year, and those facilities were involved in 76 percent of the contamination incidents.

(D) The average duration of the cheese-aging process across the 14 percent of facilities was nearly double the global median for artisan cheese production.

(E) The 14 percent of facilities experienced a 100 percent increase in their total production capacity over the previous fiscal year.

 


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Was deciding between D and A. not very sure but picked D as my option because of the following reasons:

1. Option A - dont see a very strong relation to explain how a greater volume of ageing correlates to to an increase in incidents. Hence exclude A. It may not be a very strong weakner imo.

2. Option B - More hygience citations to the 14% factories would naturally arise due to morr % of incidents. No explanation behind the reason for those incidents is given. Hence exclude B

3. Option C - We cannot say of there is an overlap between the 12% mentioned here and the 14% which have resulted in the 85% of incidents. Additionally, this stat still does not strengthen or weaken the conclusion about difference in aging and handling practices, hence exclude C

4. Option D - IMO, As the 14% of the factories have cheese with a much longer aging, the aging and handling process of these factories woulf be different from the rest of the 86%. As such, we can say that difference in these practices is not the reason for the incidents, thereby weakening the conclusion. Hence I selected D

5. Option E - No relevance between increase in production capacity to be the cause of disparity of the incidents. Hence exclude E
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