Investigation of brucella SPP. in raw milk and cheese by conventional and molecular methods
Erdoğdu,, S.
In this study, it was aimed to investigate the presence of Brucella spp. in cow raw milk and cheese served for consumption in Kayseri province by conventional and molecular methods.For this purpose, A total of 300 samples consist of 100 raw milk, 100 fresh white cheese and 100 pickled white cheese were analyzed for Brucella spp. The Farrell method (following pre-enrichment in Farrell broth, culture was made in Farrell agar) was utilized for the isolation phenotypic tests and molecular method (AMOS-PCR) were used for the identification of isolates.In conclusion, Brucella spp. could not be detected from 100 pickled cheese while 1 of the 100 milk samples and 2 of 100 fresh cheese samples examined were found to be positive for Brucella spp. One isolate from milk and two isolates from fresh cheese were identified as B. abortus biotype 1 and B. melitensis biotype 3 respectively with phenotypic tests. In addition, isolates were also confirmed at the species and biotype level by AMOS-PCR.In this study, although the isolation rate of Brucella spp. obtained from milk and cheese served for consumption in Kayseri city center, is low, considering the severity of infection, milk and cheese that contained Brucella spp. constitute a potential risk for public health
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