Turkish Journal of Agriculture: Food Science and Technology (Feb 2018)

Prevalence and Characterization of Listeria Species from Raw Milk and Dairy Products from Çanakkale Province

  • Pınar Şanlıbaba,
  • Başar Uymaz Tezel

DOI
https://doi.org/10.24925/turjaf.v6i1.61-64.1641
Journal volume & issue
Vol. 6, no. 1
pp. 61 – 64

Abstract

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The objective of this study was to determine the prevalence of Listeria species, specifically Listeria monocytogenes, in raw milk, pasteurized milk, white cheese, and homemade cheese. A total of 200 food samples were collected and analyzed to examine the presence of Listeria spp. The EN ISO 11290-1 method was used for isolation of Listeria. API Listeria test kit was used for biochemically characterization. Listeria spp. were isolated in 25 of the 200 samples (12.5%). The largest number of Listeria spp. was detected in homemade cheese (24%), followed by raw milk (18%), and white cheese (8%). Listeria spp. were not isolated from the pasteurized milk. The most common species isolated were Listeria innocua (5.5%); the remaining Listeria isolates were Listeria ivanovi (3.5%), Listeria welshimeri (3%), and Listeria monocytogenes (0.5%). Listeria monocytogenes was detected in only raw milk.

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