Aksem AKSOY, Leyla VATANSEVER, Çiğdem SEZER, Güven GÜLBAZ

Çiğ Süt ve Süt Ürünlerinde Listeria monocytogenes Varlığı ve Antibiyotik Direnci

Bu çalışmada, çiğ süt ve geleneksel yöntemlerle çiğ sütten üretilen süt ürünlerinde (peynir ve tereyağ) kültürel ve moleküler teknikler kullanılarak Listeria monocytogenes varlığı ve antibiyotik direnci araştırıldı. İzolasyon FDA tekniğine göre yapıldı. Biyokimyasal identifikasyon için Microbact 12L test kiti kullanıldı. İzolatların genetik olarak tanımlanması klasik PCR yöntemi ile yapıldı. İzolatların antibiyotik direnci standart disk difüzyon yöntemi ile belirlendi. Biyokimyasal identifikasyon sonuçlarına göre toplamda 300 gıda örneğinin 16’sında (5.3%) Listeria spp. tespit edildi. Listeria spp. en yüksek çiğ süt örneklerinde bulunurken (%10), bunu peynir örnekleri (%4) ve (%2) tereyağı örnekleri izledi. Biyokimyasal test sonuçlarına göre elde edilen 36 adet Listeria spp. izolatının tümü L monocytogenes yönünden PCR ile test edildi ve 15’i (%41.6) L. monocytogenes olarak doğrulandı. L monocytogenes izolatlarının antibiyotik direnç test sonuçlarında izolatların dördü (%26.7) en az bir antibiyotiğe dirençli iken biri (%6.7) çoklu antibiyotik dirence sahipti. En yüksek direnç trimetoprim-sülfametoksazole karşı bulundu. L. monocytogenes izolatlarının penisilin G, meropenem, amikasin ve vankomisine karşı aynı oranda dirençli olduğu tespit edildi. Sonuç olarak, çiğ süt ve çiğ sütten yapılmış süt ürünlerinde tespit edilen L. monocytogenes varlığı halk sağlığı için potansiyel bir risk oluşturabilir.

Presence and Antibiotic Resistance of Listeria monocytogenes in Raw Milk and Dairy Products

In this study, the presence of Listeria monocytogenes in raw milk and milk products produced from raw milk by traditional method, suchas cheese and butter using cultural and molecular techniques and the antibiotic resistances were investigated. Isolation was performedusing the FDA technique. Microbact 12L test kit was used for biochemical identification. Genotyping of isolates was done by traditional PCRmethod. Antibiotic resistance of isolates was determined by standard disk diffusion method. Listeria spp. was detected in 16 (5.3%) of thetotal 300 food samples according to the biochemical identification results. The highest prevalence of Listeria spp. was in raw milk samples(10%), followed by cheese samples (4%) and butter samples (2%). All 36 Listeria spp. isolates which were obtained from biochemicalidentification were tested for L. monocytogenes by PCR, and 15 (41.6%) of them were confirmed as L. monocytogenes. According to theantibiotic resistance test results of L. monocytogenes strains, four (26.7%) isolates were resistant to at least one antibiotic while only one(6.7%) had multiple antibiotic resistance. The highest resistance was found against trimethoprim-sulfamethoxazole. It has been determinedthat L. monocytogenes isolates had the same degree resistance against penicillin G, meropenem, amikacin and vancomycin. In conclusion,the presence of L. monocytogenes which has been detected in dairy products made from raw milk and in raw milk itself may constitute apotential risk for public health.

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