Prevalence of Listeria monocytogenes in some Turkish foodstuffs

Oktem A., Bayram G., Ceylan A., Yentur G.

JOURNAL OF FOOD QUALITY, cilt.29, sa.1, ss.76-86, 2006 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 29 Sayı: 1
  • Basım Tarihi: 2006
  • Doi Numarası: 10.1111/j.1745-4557.2006.00057.x
  • Dergi Adı: JOURNAL OF FOOD QUALITY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.76-86
  • Gazi Üniversitesi Adresli: Hayır

Özet

In this study, the presence of Listeria monocytogenes was evaluated in basic groups of foods in Ankara, Turkey between 2001 and 2002. Eighty prepared ground meat, 100 white cheese and 100 parsley samples were obtained from different markets where they were offered for consumption. L. monocytogenes was detected according to the method of ISO Draft International Standard. Fraser Broth was used for enrichment process, and isolation of Listeria spp. was carried out by Oxford Agar. L. monocytogenes was then identified by biochemical and serological tests.