Investigation of BRUCELLA SPP in milk and dairy products and lifespan of BRUCELLA MELITENSIS and BRUCELLA ABORTUS in kefir

Abstract

Brucellosis is common disease in our country and it is an important zoonotic infection that is up to date in terms of public health, animal industry and economic losses. The aim of this study was to determine Brucella IgG positivity of raw milk and dairy products purchased non-packed and non-labelled. In this study, a total of 450 samples including 250 raw milk, 100 white cheese, 50 butter and 50 yoghurt samples were investigated by ELISA method for Brucella IgG positivity. 85 (56.6 %) of 150 raw milk samples obtained from Sivas province center and surrounding villages, 32 (32 %) of 100 raw milk samples obtained from the milk deliverers of Tokat province center and Reşadiye and Pazar districts of Tokat were detected positive for Brucella spp. 2 (4 %) of 50 white cheese samples collected in Sivas province center and 9 (18 %) of 50 white cheese samples collected in Tokat province center were positive for Brucella spp. None of the yoghurt and butter samples were positive for Brucella IgG antibodiesAdditionally, in this study, the survival time of Brucella melitensis and Brucella abortus bacteria prepared in different bacterial density in kefir obtained from 3 different sources (A, B brand and homemade) were investigated. Bacteria in A and B brand kefir lived between 0-72 hours, while homemade kefir lived between 0-24 hours. No reproduction was observed at the end of the period. This study investigated Brucella Ig G positivity in milk and dairy products in Sivas and Tokat provinces and milk and dairy products may pose a risk for Brucellosis. Additionally, it was observed that Brucella could survive up to 3 days in probiotic fermented milk drink Kefir and the kefir suppresses Brucella growth.