Prevalence and antibiotic resistance of Listeria spp. isolated from ready-to-eat foods in Ankara

ŞİRELİ U. T., Guecukoglu A.

TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES, vol.32, no.2, pp.131-135, 2008 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 32 Issue: 2
  • Publication Date: 2008
  • Journal Name: TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, TR DİZİN (ULAKBİM)
  • Page Numbers: pp.131-135
  • Keywords: ready-to-eat food, Listeria spp., Listeria monocytogenes, antibiotic resistance, MONOCYTOGENES, RAW
  • Ankara University Affiliated: Yes

Abstract

In this study the presence of Listeria spp. is tested in 100 ready-to-eat food samples purchased from different stores and traditional food shops in the province of Ankara. The tested materials were 20 each of the following: mayonnaise based salad, kadmbudu kofte ( fried meatball), fried liver, rice stuffed mussel, and green salad. Microbiological analyzes showed that 13 of 100 salad samples ( 13%) were contaminated with Listeria spp. while 10 of 100 salad samples ( 10%) were contaminated with Listeria monocytogenes. Among these, 4 of 20 mayonnaise based salad samples ( 20%), 1 of 20 fried liver ( 5%), 1 of 20 rice stuffed mussel ( 5%), 1 of 20 kadmudu kofte samples ( 5%), and 6 of 20 green salad samples ( 30%) were positive for Listeria spp. All isolated and identified strains were susceptible to chloramphenicol, trimethoprim, tetracycline, and tobramycin while they were resistant to rifampine.