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Mytilus galloprovincialis is called ‘‘black mussel’’ in Turkey and is mostly consumed as stuffed mussels and fried mussels. Mussels pump large quantities of water through their bodies, so they accumulate the toxic substances and microorganisms present in ambient water. In recent years, stuffed mussel sale increased in various foods consumption places (restaurants, supermarkets, etc.) in Turkey. The aim of this study was invastigated the microbiological quality of thirty stuffed mussels samples (270 stuffed mussels in total) collected from street sellers according to Turkish Food Codex (TFC) in Aydın and in İzmir provience. The microbiological analysis of stuffed mussel samples showed that the total viable counts were ranging between

The purpose of this study was to detect the prevalence of Listeria spp. in retail yoghurts in Şanlıurfa, Turkey. A total of 62 yoghurt samples were analyzed for the presence of Listeria spp. using a two-step selective enrichment method recommended by ISO 11290-1/A1-2004. L. monocytogenes strains were identified by real-time polymerase chain reaction (PCR) amplification. The prevalence of Listeria spp. in yoghurt was 3.2% (2 samples). All strains of L. monocytogenes was identified by biochemical tests and by real-time PCR. Yoghurt samples were stored at 4oC for 10 days and pH measurements, isolation and identification procedures were carried out again in first, third and tenth days for positive samples. The study shows the prevalence of Listeria species in yoghurt sold in the bazaars and local markets. This work demonstrates that efficient heat-treated milk and the consumption of raw produced dairy products can cause serious health problems so that manufacturers need to indicate the implementation of food safety training program. [ABSTRACT FROM AUTHOR]

This study was planned to evaluate public health risks in respect to listeriozis due to the consumption of poultry products sold in Kayseri. A total of 100 poultry product samples including 20 gizzards, 20 livers, 20 nuggets, 20 sausage and 20 salami were collected and analysed for the presence of Listeria spp. using a two step enrichment procedure followed by plating on two selective agars and subsequent biochemical identification of the isolates. In this study, thirty-three samples (33%) were positive for Listeria spp. and in six samples (6%) Listeria monocytogenes was detected. Two of 20 gizzard (10%) 2 of 20 liver (10%) and 2 of 20 nugget samples (10%) were found to be contaminated with L. monocytogenes whereas no L. monocytogenes contamination was detected in sausage and salami samples. Listeria innocua was isolated from 14 of (14%) samples, Listeria welshimeri was detected in 11 samples (11%) and Listeria ivanovii was detected in only two samples (2%). No significant difference was observed between the winter and the summer samples in respect to the prevalence of Listeria spp. in the poultry products analysed (p>0.05). The present study shows that L. monocytogenes and other Listeria species are not commonly found in the samples of frequently consumed raw, ready to cook or ready to eat poultry products at the retail level in Kayseri. [ABSTRACT FROM AUTHOR]

This study was carried out to invastigate strains of Listeria genus, especially Listeria monocytogenes, from village cheese manufactured according to traditional techniques without using starter bacteria in Aydin province. For this purposes, 58 cheese samples were collected from open markets (bazaars) and subjected to microbiological analyses. The presumptive strains, growed on to oxford agar, were exercised Gram staining, catalase and oxidase tests. In order to differentiate the isolates, sugar fermentation and rapid haemolysis test "called microbact" were used. Consequently, none of 7 isolates was not isolated as L. monocytogenes (0%), While 1 of them were determinated as L. grayii (14.2%) and L. ivanovii (14.2%). [ABSTRACT FROM AUTHOR]