In this study the presence of Listeria spp. is tested in 100 ready-to-eat food samples purchased from different stores and traditional food shops in the province of Ankara. The tested materials were 20 each of the following: mayonnaise based salad, kadınbudu köfte (fried meatball), fried liver, rice stuffed mussel, and green salad. Microbiological analyzes showed that 13 of 100 salad samples (13%) were contaminated with Listeria spp. while 10 of 100 salad samples (10%) were contaminated with Listeria monocytogenes. Among these, 4 of 20 mayonnaise based salad samples (20%), 1 of 20 fried liver (5%), 1 of 20 rice stuffed mussel (5%), 1 of 20 kadınbudu köfte samples (5%), and 6 of 20 green salad samples (30%) were positive for Listeria spp. All isolated and identified strains were susceptible to chloramphenicol, trimethoprim, tetracycline, and tobramycin while they were resistant to rifampine.

In this study the presence of Listeria spp. is tested in 100 ready-to-eat food samples purchased from different stores and traditional food shops in the province of Ankara. The tested materials were 20 each of the following: mayonnaise based salad, kadınbudu köfte (fried meatball), fried liver, rice stuffed mussel, and green salad. Microbiological analyzes showed that 13 of 100 salad samples (13%) were contaminated with Listeria spp. while 10 of 100 salad samples (10%) were contaminated with Listeria monocytogenes. Among these, 4 of 20 mayonnaise based salad samples (20%), 1 of 20 fried liver (5%), 1 of 20 rice stuffed mussel (5%), 1 of 20 kadınbudu köfte samples (5%), and 6 of 20 green salad samples (30%) were positive for Listeria spp. All isolated and identified strains were susceptible to chloramphenicol, trimethoprim, tetracycline, and tobramycin while they were resistant to rifampine.