Isolation and identification of listeria spp. from white cheese samples presented for consumption in Istanbul

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dc.authoridNil Kaya / 0000-0002-1444-4935en_US
dc.authorwosidNil Kaya / AGF-7461-2022en_US
dc.contributor.authorKaya, Nil
dc.contributor.authorArslan Aydoğdu, Elif Özlem
dc.contributor.authorKimiran, Ayten
dc.date.accessioned2022-06-07T07:56:25Z
dc.date.available2022-06-07T07:56:25Z
dc.date.issued2021en_US
dc.departmentİstinye Üniversitesi, Eczacılık Fakültesi, Eczacılık Temel Bilimleri Bölümüen_US
dc.description.abstractIn this study, 119 feta cheese samples taken from different vendors in Istanbul were examined for the presence of Listeria monocytogenes. Isolates were confirmed by the PCR method using iap and hlyA primers, and the antibiotic susceptibility of the identified strains was performed by the Kirby-Bauer protocol. Seven Listeria spp. were isolated from three (2.52%) of 119 cheese samples analyzed. The seven Listeria spp. obtained from these three samples were found to contain the iap gene region but not the hlyA gene region. As a result of the sequence analysis using the 16S rRNA gene region, it was determined that these isolates were L. seeligeri. As a result of antibiotic susceptibility tests, it was observed that L. seeligeri isolates showed ciprofloxacin (85.71%) and penicillin (42.85%) resistance. All strains were susceptible to amikacin, amoxicillin/clavulanic acid, chloramphenicol, rifampin, gentamicin, cefaclor, ampicillin, trimethoprim-sulfamethoxazole, tetracycline, vancomycin, and clarithromycin antibiotics. The detection of Listeria spp. isolates in feta cheese samples made with pasteurized milk revealed that packaging, distribution, and storage practices following the pasteurization process should be followed more strictly. It is recommended to apply controls at each stage to prevent contamination.en_US
dc.identifier.citationKAYA N,AYDOĞDU E. Ö. A,KİMİRAN A (2021). Isolation and Identification of Listeria spp. from White Cheese Samples Presented for Consumption in Istanbul. Sakarya Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 25(6), 1253 - 1262. Doi: 10.16984/saufenbilder.985810en_US
dc.identifier.doi10.16984/saufenbilder.985810en_US
dc.identifier.endpage1262en_US
dc.identifier.issn1301-4048en_US
dc.identifier.issue6en_US
dc.identifier.startpage1253en_US
dc.identifier.trdizinid499592en_US
dc.identifier.urihttp://doi.org/10.16984/saufenbilder.985810
dc.identifier.urihttps://hdl.handle.net/20.500.12713/2813
dc.identifier.volume25en_US
dc.indekslendigikaynakTR-Dizinen_US
dc.institutionauthorKaya, Nil
dc.language.isoenen_US
dc.publisherTR- Dizinen_US
dc.relation.ispartofSakarya Üniversitesi Fen Bilimleri Enstitüsü Dergisien_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectL. Monocytogenesen_US
dc.subjectFeta Cheeseen_US
dc.subjectIAPen_US
dc.subjectHLyAen_US
dc.subjectAntibiotic Sensitivityen_US
dc.titleIsolation and identification of listeria spp. from white cheese samples presented for consumption in Istanbulen_US
dc.typeArticleen_US

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