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Cheese manufacturing and trade are a major industry worldwide (Drganisation for Economic Co-operation and Development, 2016) and of great importance in Mexico mainly due to cheese’s ease of fabrication and acceptance among consumers. This dairy sector has presented an increase in demand due to the recognition that some cheeses receive as functional foods, especially regarding the contribution of prebiotics and probiotics (Dantas et al., 2016; Belsito et al., 2017). They also present components such as peptides, polysaccharides, fatty acids, organic acids, gamma aminobutyric acid (GABA), and conjugated linolenic acid (CLA), all recognized as bioactive components that exert positive effects on consumer health (Santiago-López et al., 2017).

Microbial quality and prevalence of foodborne pathogens of cheeses commercialized at different retail points in Mexico