Determination of Brucella spp. in raw milk and Turkish white cheese in Kirikkale

In this study, a total of 105 samples including 35 raw milk, 35 cows' milk cheese, and 35 ewes' milk cheese samples were obtained from Kirikkale city and investigated for the presence and contamination level of Brucella species. For this reason, milk and cheese samples were collected in aseptic conditions and brought to the laboratory under cold conditions. The method suggested from FARREL was used for the isolation and identification of Brucella spp. In addition, Most Probable Number Technique was used to determine the contamination level in Brucella spp. positive samples. According to analysis findings, B. melitensis was isolated from 5 (14.2%) of 35 ewes' milk cheese samples at the level of 3.6 x 10(1)-9.3 x 10(3) MPN/g. Brucella spp. were not detected in any of raw milk and cows' milk cheese samples. In conclusion this study reinforced the previous reports that ewes' milk cheese is an important source of Brucella spp. and they have been risk for public health.