An investigation on the presence of listeria spp. in ready to eat food
2017
Çakmak, A.G.
In this study, it was aimed to screen a total of 134 ready-to-eat foods from different markets in Ankara for Listeria spp. presence. ISO 11290-1 protocol was followed in the study. API®Listeria test kit was used to species-level identification of 35 isolates showed Gram (+), catalase (+), oxidase (-) and mobility (+). For molecular identification of isolates, 16S rRNA DNA sequence analysis was performed. According to 16S rRNA DNA sequence analysis; 35 isolates were identified as Listeria monocytogenes, 14 as Listeria innocua, 2 as Listeria welshimeri and 1 as Listeria grayi. The presence of hylA virulence gene responsible for pathogenicity was investigated in the 18 L. monocytogenes strains and it was determined that 15 strains contained this gene region. 3 L. monocytogenes strains did not contain the hlyA gene region and these strains were named as atypical L. monocytogenes. In our study, the most risky foods in terms of presence of L. monocytogenes were; Fried liver (34.78%), meatball bread (29.42%) and chicken doner (25%).
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