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Sanlibaba P., Tezel B., Cakmak G. A., Keskin R., Akcelik M.
ITALIAN JOURNAL OF FOOD SCIENCE, vol.32, no.1, pp.234-250, 2020 (SCI-Expanded)
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ITALIAN JOURNAL OF FOOD SCIENCE
Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Agricultural & Environmental Science Database, BIOSIS, CAB Abstracts, Food Science & Technology Abstracts, Veterinary Science Database, Directory of Open Access Journals
Listeria monocytogenes, prevalence, antibiotic resistance, raw meat, TO-EAT FOODS, ANTIMICROBIAL RESISTANCE, ANIMAL ORIGIN, CHICKEN MEAT, PRODUCTS, PREVALENCE, SUSCEPTIBILITY, IDENTIFICATION, MARKETS, POULTRY
Çanakkale Onsekiz Mart University Affiliated:
A total of 190 raw meat samples were collected in Ankara to examine the presence of Listeria spp. and L. monocytogenes and its antibiotic resistance. Of the examined samples, 57 were positive for Listeria spp. and among them, 23 were identified as L. monocytogenes. Among L. monocytogenes strains, 86.96% of isolates were positive for the presence of the hlyA gene. All L. monocytogenes strains were resistant to ampicillin, fosfomycin, nalidixic acid, linezolid, and clindamycin. Multi-drug resistance was observed in 73.91% L. monocytogenes strains. In conclusion, the presence of L. monocytogenes in raw meat may be indicative of poor hygiene or cross-contamination.