Prevalence and Antibiotic Resistance of Listeria Spp. Isolated from Ready-to-Eat Foods in Ankara

Authors : Ufuk Tansel ŞİRELİ, Ali GÜCÜKOĞLU

Pages : 131-135

View : 18 | Download : 6

Publication Date : 0000-00-00

Article Type : Research Paper

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, kadınbudu köfte insert ignore into journalissuearticles values(fried meatball);, fried liver, rice stuffed mussel, and green salad. Microbiological analyzes showed that 13 of 100 salad samples insert ignore into journalissuearticles values(13%); were contaminated with Listeria spp. while 10 of 100 salad samples insert ignore into journalissuearticles values(10%); were contaminated with Listeria monocytogenes. Among these, 4 of 20 mayonnaise based salad samples insert ignore into journalissuearticles values(20%);, 1 of 20 fried liver insert ignore into journalissuearticles values(5%);, 1 of 20 rice stuffed mussel insert ignore into journalissuearticles values(5%);, 1 of 20 kadınbudu köfte samples insert ignore into journalissuearticles values(5%);, and 6 of 20 green salad samples insert ignore into journalissuearticles values(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.
Keywords : Ready to eat food, Listeria spp, Listeria monocytogenes, antibiotic resistance