Investigation of the presence of brucella spp. in fresh white cheeses offered for consumption in the province of bitlis

This study was conducted to evaluate the presence of Brucella species in fresh white cheeses sold in neighbourhood markets in Bitlis province and its districts. A total of 126 samples of fresh white cheese were examined, 44 of which were produced from cow's milk and 82 from sheep's and goat's milk. Using quantitative real-time PCR (RT-qPCR), this study determined the presence of Brucella spp. DNA and found that 9 (7.14%) of the fresh cheese samples were positive. All positive samples were from cheeses produced with sheep and goat milk, while no Brucella spp. was found in cheeses made with cow's milk. These results reveal that unpasteurised raw milk is commonly used in the production of fresh cheeses in the region, and that small ruminants are a significant source of brucellosis infection. When compared with results reported in the literature from different geographical areas, the rates detected in our study were similar or lower. However, highly variable results regarding the presence of Brucella spp. in cheese in different regions suggest that regional production habits, hygiene conditions, milk processing methods and differences in animal health status may be influential factors. Consequently, it has been concluded that fresh cheeses produced in the Bitlis region and sold in open markets pose a risk to public health. In this context, it is recommended that pasteurisation practices become widespread, hygiene conditions are improved during production and sale, and producers and consumers are educated about brucellosis. These measures are critical for ensuring food safety and reducing the incidence of brucellosis in humans. Furthermore, regular molecular screening, particularly in regions where raw milk and dairy products are widely consumed, is believed to contribute to the development of preventive strategies for protecting public health.