Abstract
Abstract Listeria monocytogenes is a nutrient-borne pathogen spread to processed products such as vegetables, fruits and dairy products. Especially in the dairy industry, the presence of L. monocytogenes poses a major problem in milk, dairy products and dairy plants. Infection caused by this bacterium is a serious threat to individuals such as immunosuppressed patients, newborns, the elderly and pregnant women. In this study, the presence of L. monocytogenes in Afyonkarahisar/Turkey in the samples taken from plants that produce three different kaymak types was investigated. For this purpose, a total of 87 samples taken from the kaymak production plant, the surfaces of the equipment in this plant and the employees were examined according to the ISO 11290-1 protocol. According to the results of our study, L. monocytogenes was detected in 8.33% of the 36 samples taken from the processing plant and 16.66% of the total of 24 pieces of equipment in the processing plant. L. monocytogenes was not detected in the workers’ hands, aprons or boots at all three plants. When the results obtained are interpreted, it is understood that this may pose a significant risk to public health if the necessary precautions are not taken in production of cream.
Highlights
Listeriosis is a severe food-borne disease, often caused by consuming food contaminated with Listeria monocytogenes (Sarfraz et al, 2017)
The aim of this study was to investigate the presence of L. monocytogenes in the production environment and the equipment used at the three Kaymak processing plants
L. monocytogenes was detected in 16.66% of all equipment at plant A and B
Summary
Listeriosis is a severe food-borne disease, often caused by consuming food contaminated with Listeria monocytogenes (Sarfraz et al, 2017). A wide range of foods, especially dairy products and processed foods, may support development of Listeria spp. It is reported that Listeria spp. is commonly found in milk and at farms and processing plants (Sarfraz et al, 2017). L. monocytogenes is a food-borne pathogenic bacterium that is commonly found in the environment and potentially fatal (Fox et al, 2009). L. monocytogenes, known as a psychrophilic bacterium, is a very important microorganism in foods (Sarfraz et al, 2017)
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