Şanlıbaba, PınarTezel, Başar UymazÇakmak, Gürcü Aybige2025-01-272025-01-2720181300-30701309-6273https://doi.org/10.15237/gida.GD17107https://search.trdizin.gov.tr/tr/yayin/detay/392589https://hdl.handle.net/20.500.12428/14743The objective of this study was to determine the prevalence of Listeria species in raw milk, and dairy products.A total of 110 samples were obtained from randomly selected retail stores and local bazaars located inAnkara. Using TS EN ISO 11290-1 method, 23 samples were found positive for Listeria spp. The overallprevalence of Listeria spp. was 20.91%, in which L. innocua was the most commonly recovered species(6.36%). The remaining isolates were identified as L ivanovii (5.45%), L. monocytogenes (4.55%), and L welshimeri(4.55%). The L monocytogenes isolates were positive for the presence of hlyA gene. The highest prevalence ofListeria spp. was found in homemade cheese (9.09%), followed by raw milk (8.19%), and white cheese(3.64%). L monocytogenes was isolated from raw milk and homemade cheese in this study.In conclusion, the low hygienic quality dairy products may lead to listeriosis surveillance in Ankara.trinfo:eu-repo/semantics/openAccessMikrobiyolojiGıda Bilimi ve TeknolojisiArticle43227328210.15237/gida.GD17107392589