The Effect Of Brucella Melitensis In Milk And Dairy Products On Public Health And Food Safety And Evaluating The Effects Of Ph And Thermal Processing

Abstract

Brucella melitensis is a pathogenic bacterium that responsible for brucellosis, a zoonotic disease of significant public health concern. This study aimed to isolate and identify B. melitensis from raw milk and dairy products from sheep and cattle by using classical and molecular techniques and to evaluate the effects of pH variation and cold storage on bacterial viability. In addition, the antibiotic resistance profile of the isolates. The Results showed that B. melitensis was present in several raw milk and dairy products samples (11%) and the percentage of isolates were higher in sheep (16.66) than in cattle (5.33%) and recorded significant differences in milk isolates than in other samples (cheese and yoghurt). Bacterial growth decreased significantly at 0°C and low pH levels, whereas moderate cold (4°C to 10°C) supported longer survival. Notably, the isolates exhibited resistance against azithromycin and streptomycin.

These findings highlight the persistence of Brucella. melitensis in milk and milk products of ewes and cows, and inappropriate conditions effect on bacterial growth of the these products during storage; controlling and monitoring of environmental factors that prevent bacterial survival and emphasize the need for strict food safety measures, including pasteurization and PH, and should apply antibiotic susceptibility test to detect bacterial antibiotic resistance.