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Behavior of B rucella Abortus and B rucella Melitensis in A fyon T ulum Cheese
Author(s) -
Kara Recep,
Akkaya Levent
Publication year - 2015
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/jfs.12145
Subject(s) - ripening , inoculation , raw milk , food science , biology , immunology
Raw milk and its products play a considerable role in spreading B rucella infection. The purpose of this study was to determine the growth and survival abilities of B rucella abortus (NCTC ‐ National Collection of Type Cultures 10863) and B rucella melitensis ( NCTC 10094) during the production and the ripening of A fyon T ulum cheese. B . abortus was inhibited in group inoculated at 4 log cfu/g, at the 15th day of ripening. In the group inoculated at 6 log cfu/g, B . abortus was inhibited at the 45th day of ripening. B . melitensis was inhibited in groups inoculated at 4 and 6 log cfu/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 A fyon T ulum cheese samples. It is important to produce A fyon T ulum cheese from B rucella spp.‐free milk and to mature A fyon T ulum cheese for the correct minimum time period. Practical Applications B rucella spp. are zoonotic infections for humans. Raw milk and especially cheese are potential sources for the transmission of B rucella spp. A fyon T ulum cheese must be produced from pathogen‐free raw milk for public health and characteristic properties.