Survival of Brucella abortus in milk fermented with a yoghurt starter culture.

In countries such as Mexico, brucellosis is still an important public health problem due to the consumption of non-pasteurized milk and dairy products, contaminated with Brucella spp. The aim of this study was to look into the survival of Brucella abortus during fermentation of milk with a yoghurt starter culture and storage at refrigeration temperature. Sterile skim milk was inoculated with B.