Development and implementation of a sandwich ELISA prototype for the detection of Brucella antigens in cheese samples

IF 3.4 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal Pub Date : 2026-06-01 Epub Date: 2026-02-18 DOI:10.1016/j.idairyj.2026.106584

Oktay Keskin , Semra Gürbüz , Ayfer Güllü Yücetepe , Özden Dellal , Müzeyyen Demir , Osman Yaşar Tel , Sevil Erdenliğ Gürbilek

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引用次数: 0

Abstract

Brucellosis remains one of the most important zoonotic diseases worldwide, posing a serious threat to both public health and animal production. Unpasteurized dairy products represent a major route of transmission. Furthermore, even in regions where the disease has been eradicated, individuals may remain at risk due to travel or the illegal importation of contaminated products. Effective control therefore relies on rapid, accurate, and practical diagnostic methods.

In this study, a sandwich enzyme-linked immunosorbent assay (ELISA) prototype was developed to detect Brucella antigens in cheese irrespective of bacterial viability. The assay was evaluated using 150 fresh cheese samples collected from the Central and Siverek districts of Şanlıurfa province, Türkiye. The developed test demonstrated 100% specificity and 66% sensitivity. Overall, 17.3% of the samples were positive for Brucella antigens, with similar positivity rates observed across both districts.

These findings indicate a considerable public health risk associated with contaminated fresh cheese. The newly developed sandwich ELISA may serve as a practical tool for antigen detection and support brucellosis surveillance and control efforts.

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奶酪样品中布鲁氏菌抗原夹心酶联免疫吸附试验的研制与实现

布鲁氏菌病仍然是世界上最重要的人畜共患疾病之一，对公共卫生和动物生产构成严重威胁。未经巴氏消毒的乳制品是主要的传播途径。此外，即使在已根除该疾病的区域，个人仍可能因旅行或非法进口受污染产品而处于危险之中。因此，有效的控制依赖于快速、准确和实用的诊断方法。在这项研究中，开发了一种三明治酶联免疫吸附试验（ELISA）原型，用于检测奶酪中的布鲁氏菌抗原，而不考虑细菌活力。使用从 rkiye省Şanlıurfa Central和Siverek地区收集的150份新鲜奶酪样品对该检测方法进行了评估。开发的测试具有100%的特异性和66%的敏感性。总体而言，17.3%的样本对布鲁氏菌抗原呈阳性，两个区观察到的阳性率相似。这些发现表明，受污染的新鲜奶酪存在相当大的公共健康风险。新开发的夹心ELISA可作为抗原检测和支持布鲁氏菌病监测和控制工作的实用工具。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

International Dairy Journal 工程技术-食品科技

CiteScore

6.50

自引率

9.70%

发文量

200

审稿时长

49 days

期刊介绍： The International Dairy Journal publishes significant advancements in dairy science and technology in the form of research articles and critical reviews that are of relevance to the broader international dairy community. Within this scope, research on the science and technology of milk and dairy products and the nutritional and health aspects of dairy foods are included; the journal pays particular attention to applied research and its interface with the dairy industry. The journal''s coverage includes the following, where directly applicable to dairy science and technology: • Chemistry and physico-chemical properties of milk constituents • Microbiology, food safety, enzymology, biotechnology • Processing and engineering • Emulsion science, food structure, and texture • Raw material quality and effect on relevant products • Flavour and off-flavour development • Technological functionality and applications of dairy ingredients • Sensory and consumer sciences • Nutrition and substantiation of human health implications of milk components or dairy products International Dairy Journal does not publish papers related to milk production, animal health and other aspects of on-farm milk production unless there is a clear relationship to dairy technology, human health or final product quality.