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

Authors

DOI:

https://doi.org/10.24925/turjaf.v6i1.61-64.1641

Keywords:

Listeria species, Raw Milk, Dairy Products, Identification, Characterization

Abstract

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.

Author Biographies

Pınar Şanlıbaba, Department of Food Engineering, Ankara University Engineering Faculty, 06830 Gölbaşı/Ankara

Engineering Faculty, Department of Food Engineering

Başar Uymaz Tezel, Food Technology Program, Bayramiç Vocational School, Çanakkale Onsekiz Mart University, 17700 Bayramiç/Çanakkale, Turkey

Bayramiç Vocational College, Department of Food Technology

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Published

03.02.2018

How to Cite

Şanlıbaba, P., & Uymaz Tezel, B. (2018). Prevalence and Characterization of Listeria Species from Raw Milk and Dairy Products from Çanakkale Province. Turkish Journal of Agriculture - Food Science and Technology, 6(1), 61–64. https://doi.org/10.24925/turjaf.v6i1.61-64.1641

Issue

Section

Food Technologies

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