Isolation and identification of Brucella spp. in ice cream

In this study, a total of 217 samples consisting of 80 vanilla flavoured, 75 chocolate flavoured and 62 fruit flavoured ice cream, were examined for their level of Brucella spp. contamination and species distribution. Whilst the isolation and identification of Brucella spp. in the ice cream samples was done according to the method described by Farrell, the level of Brucella spp. was determined by the MPN technique. Whereas no Brucella spp. was isolated in the chocolate and fruit flavoured ice cream samples taken for analysis, B. abortus was isolated in 6.25% of the vanilla flavoured ice cream samples. B. abortus was found to be present in ice cream samples at the level of 5.4 × 102 MPN/g. In conclusion, the results of this study have established ice cream produced in Turkey as a public health threat in view of its potential risk of brucellosis. It is in view of this fact that we deem it necessary that, to curb the spread of brucellosis in this community, establishing critical control measures in ice cream production units and provision of the necessary hygienic measures with regular supervision be made mandatory.