“…Several studies on sanitary quality of cheese report several contaminant microorganisms that are present in these products and are a risk for human health, such as: Escherichia coli O157:H7 and other fecal coliforms, Clostridium botulinum, C. perfringens, Staphylococcus aureus, emetic type Bacillus cereus, Vibrio cholerae, V. parahaemolyticus, Yersinia enterocolitica, Shigella sp., Salmonella spp., and Listeria monocytogenes, among others. Their presence in cheese depends on the quality and thermal treatment of milk, cleanliness of the cheese factory, quality of cultures, handling of the rennet during processing, and storage temperature (Rodríguez-Gallegos et al, 2022;Sánchez-Valdés et al, 2016). Detection of these microorganisms is important but the detection of Mycobacteria such as M. bovis (bovine milk) and Map (bovine, goat, and sheep milk) should be included in the detection panel as well since it is known that bovine tuberculosis is considered a public health issue (Gurrola-Mejía et al, 2018), and in the case of Map, there are studies in the literature and in progress that associate it as part of the etiology of Crohn's disease associated with consumption of milk or cheese with traces of Map DNA is considered a risk factor (Hosseiniporgham et al, 2022;Feitosa de Albuquerque et al, 2017;Hanifian, 2014;Cirone et al, 2006).…”