Behavior of brucella abortus and brucella melitensis in Afyon tulum cheese

Abstract

Raw milk and its products play a considerable role in spreading Brucella infection. The purpose of this study was to determine the growth and survival abilities of Brucella abortus (NCTC - National Collection of Type Cultures 10863) and Brucella melitensis (NCTC 10094) during the production and the ripening of Afyon Tulum cheese. B.abortus was inhibited in group inoculated at 4logcfu/g, at the 15th day of ripening. In the group inoculated at 6logcfu/g, B.abortus was inhibited at the 45th day of ripening. B.melitensis was inhibited in groups inoculated at 4 and 6logcfu/g, at the 30th day of ripening. The growth and survival of B.abortus and B.melitensis were influenced by the type of strains and numbers inoculated in the Afyon Tulum cheese samples. It is important to produce Afyon Tulum cheese from Brucella spp.-free milk and to mature Afyon Tulum cheese for the correct minimum time period.

Practical ApplicationsBrucella spp. are zoonotic infections for humans. Raw milk and especially cheese are potential sources for the transmission of Brucella spp. Afyon Tulum cheese must be produced from pathogen-free raw milk for public health and characteristic properties.