تأثير كلوريد الصوديوم و درجة الحرارة على بكتريا Brucella melitensis المعزولة من دم الانسان و حليب الأغنام

الملخص EN

Brucella melitensis was isolated from human which is the final host for this bacteria and from sheep milk, the main sourse of infection.

Two isolates were obtained ; isolate (1) from 23 blood speciemens taken from patients showed clinical findings of malta fever which their serum gave high agglutination titer in Rose Bengal Test, isolate (2) was isolated from 37 milk sample collected from (Mahweer, Manarat Shabbak and Bartillah) from sheep which suffered from abortion and their serum gave positive results with Rose Bengal Test.

After the diagnostic biochemical tests, we found that these two isolates belonged to the species B.

melitensis.

Both isolates were cured in soft white cheese when flooded in a salt solution at concentrations 5 and 7.5 % and stored at 4 oC.

No growth of isolate (1) was observed after 13, 11 days respectively, also no growth of isolate (2) was observed after 17, 13 days when flooded with a salt solution at concentrations 5 , 7.5 %, respectively , but there was no effect of the concentration 2.5 % on the resistant of both isolates in cheese.

Both isolates were cured from soft white cheese when exposed to 50 oC for 60 minutes and 60 oC for 30 minutes.

The study showed that the combination use of flooding with salt solution and high temperature in results treatment of both isolates in cheese has given an inhibitory effect on both isolates resistance in a short time when compared with the use of each factor alone.

The concentration 2.5 % showed an effect on both isolates in cheese when combined with the temperature factor.

The use of 50 oC with flooding with salt concentrations 2.5, 5, 7.5 % led to cure both isolates after 20, 20, 10 minutes, respectively, and when 60 oC was used with the same concentrations above also led to cure both isolates at 10, 10, 5 minutes respectively.