Utilization of real-time pcr method for identification of listeria spp. From homemade white cheese originating from southeast of turkey

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Yigin A., Kilic Altun S., DEMİRCİ M., Eser N., Yoldas A.

Applied Ecology and Environmental Research, cilt.18, sa.4, ss.5673-5682, 2020 (SCI-Expanded, Scopus)

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 18 Sayı: 4
  • Basım Tarihi: 2020
  • Doi Numarası: 10.15666/aeer/1804_56735682
  • Dergi Adı: Applied Ecology and Environmental Research
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Aqualine, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, CAB Abstracts, Environment Index, Pollution Abstracts, Veterinary Science Database
  • Sayfa Sayıları: ss.5673-5682
  • Anahtar Kelimeler: Vitek 2, ISO 11290, foodborne pathogen, molecular identification, Turkey
  • Açık Arşiv Koleksiyonu: AVESİS Açık Erişim Koleksiyonu
  • Kırklareli Üniversitesi Adresli: Hayır

Özet

This study, aimed to investigate the utilization of the real-time PCR method for the identification of Listeria spp., Listeria monocytogenes and Listeria innocua contamination in homemade white cheese samples produced around the southeast districts of Turkey. 103 white cheese samples were randomly selected from the local markets for investigation. ISO 11290-1/A1-2004 method was utilized for identification of Listeria spp. VITEK 2 GP cards were used to the identification the Listeria spp. using positive samples. The DNA was isolated from cheese samples directly and real-time PCR and Sanger sequencing were used to identify of Listeria monocytogenes and Listeria innocua by using specific primers designed for the hly and lin02483 genes. 6.7% of samples were identified as Listeria spp. positive by VITEK 2, and Quantitative real-time PCR. 5.8% of samples were contaminated with L. monocytogenes whereas 0.97% sample was L. innocua positive. The results of VITEK 2 and real-time PCR were found to be similar. These findings pointed out that these products were produced under non-hygienic conditions and have potential risk for human health. Furthermore, it was revealed that real-time PCR methods were faster and as reliable as conventional methods for cheese samples directly for the determination and identification of these microorganisms.