Prevalence of Listeria spp and L. monocytogenes in Home made Pottery Cheese

Abstract

Presence of Listeria spp and L. monocytogenes in traditional pottery cheeses produced at eight different provinces in Turkey was investigated. A total of 279 samples were surveyed. Apart from L. monocytogenes, L. ivanovii and L. gravyi, L. innocua were determined from the cheese samples, while L. welshimeri and L. seeligeri were not detected in any of the samples. 21.5% of the samples were contaminated with Listeria spp.. However %15.77 of samples was positive for L. monocytogenes. The incidence of L. grayi, L. innocua and L. ivanovii isolated from samples were 2.15%, 1.43% and 2.15%, respectively.  A total of 60 Listeria spp. positive samples were analyzed and it was determined that. L. monocytogenes was the most prevalent species with 44 (73.3 %) isolates recovered, while 16 (26.6 %) belonged to other Listeria spp.

Keywords

• Cheese
• Listeria monocytogenes
• Listeria spp
• Pottery cheese

Ev Yapımı Küp Peynirinde Listeria spp ve L. monocytogenes Yaygınlığı

Abstract

Türkiye'nin sekiz değişik illerinde toplanan geleneksel Küp peynirinde Listeria spp ve L. monocytogenes varlığı ve isnsidansı araştırılmıştır. Toplanan 279 peynir örneğinin Listeria spp % 21.5, L. monocytogenes %15.77’de, L. grayi %2.15, L. innocua %1.43 ve L. ivanovii % 2.15 oranında kontamine olduğu belirlenmiş, L. welshimeri ve L. seeligeri ise tespit edilmemiştir. Listeria spp. pozitif toplam 60 örnekte en yaygın tür olarak 44 (% 73.3)’ünde L. monocytogenes ve 16 (% 26.6)’sında ise diğer Listeria spp. belirlenmiştir.

Keywords

• Listeria monocytogenes
• Listeria spp
• Küp peyniri

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