DETECTION OF LISTERIA SPP. IN RAW MILK AND DAIRY PRODUCTS RETAILED IN ANKARA

Year 2018, Volume: 43 Issue: 2, 273 - 282, 28.02.2018

Pinar Şanlıbaba , Başar Uymaz Tezel Gürcü Aybige Çakmak

https://doi.org/10.15237/gida.GD17107

Cited By: 8

Abstract

The objective of this study was
to determine the prevalence of Listeria species in raw milk, and dairy
products. A total of 110 samples were obtained from randomly selected retail
stores and local bazaars located in Ankara. Using TS EN ISO 11290-1 method, 23
samples were found positive for Listeria spp. The overall prevalence of Listeria
spp. was 20.91%, in which L. innocua was the most commonly recovered
species (6.36%). The remaining isolates were identified as L ivanovii (5.45%),
L. monocytogenes (4.55%), and L welshimeri (4.55%). The L
monocytogenes isolates were positive for the presence of hlyA gene.
The highest prevalence of Listeria spp. was found in homemade cheese
(9.09%), followed by raw milk (8.19%), and white cheese (3.64%). L
monocytogenes was isolated from raw milk and homemade cheese in this study.

In conclusion, the low hygienic
quality dairy products may lead to listeriosis surveillance in Ankara. 

Keywords

Listeria, Milk, Milk Products, Identification

ANKARA’DA SATIŞA SUNULAN ÇİĞ SÜT VE SÜT ÜRÜNLERİNDE LISTERIA SPP. VARLIĞININ BELİRLENMESİ

Abstract

Bu çalışmada çiğ süt ve süt ürünlerinde Listeria
türlerinin yaygınlığının saptanması amaçlanmıştır. Ankara'da bulunan ve
rastgele seçilen market ve pazarlardan toplam 110 örnek alınmıştır. TS EN ISO
11290-1 yöntemi kullanılarak, toplam 23 örnek Listeria spp. varlığı
bakımından pozitif bulunmuştur. Analize alınan örneklerde Listeria
türlerinin bulunma sıklığı %20.91 olarak tespit edilmiş, L. innocua
(%6.36) ise en fazla rastlanan tür olarak belirlenmiştir. Geri kalan izolatlar
ise L. ivanovii (%5.45), L. monocytogenes (%4.55) ve L.
welshimeri (%4.55) olarak tanımlanmıştır. L. monocytogenes suşları hlyA
gen bölgesi varlığı bakımından pozitif olarak saptanmıştır. En yüksek Listeria
spp. prevalansı ise, sırasıyla ev yapımı peynir (%9.09), çiğ süt (%8.19) ve
beyaz peynirde (%3.64) saptanmıştır. Bu çalışmada L. monocytogenes
suşları çiğ süt ve ev yapımı peynirlerden izole edilmiştir.

Sonuç olarak hijyenik kalitesi
düşük süt ürünlerinin,  listeriosis
surveyansını Ankara’da artırabileceği gözlemlenmiştir.

Keywords

Listeria, Süt, Süt Ürünleri, Tanımlama

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