Şanlıbaba, PınarTezel, Başar Uymaz2025-01-272025-01-2720182148-127Xhttps://doi.org/10.24925/turjaf.v6i1.61-64.1641https://search.trdizin.gov.tr/tr/yayin/detay/325006https://hdl.handle.net/20.500.12428/15577The objective of this study was to determine the prevalence of Listeria species, specifically Listeria monocytogenes, in raw milk, pasteurized milk, white cheese, and homemade cheese. A total of 200 food samples were collected and analyzed to examine the presence of Listeria spp. The EN ISO 11290-1 method was used for isolation of Listeria. API Listeria test kit was used for biochemically characterization. Listeria spp. were isolated in 25 of the 200 samples (12.5%). The largest number of Listeria spp. was detected in homemade cheese (24%), followed by raw milk (18%), and white cheese (8%). Listeria spp. were not isolated from the pasteurized milk. The most common species isolated were Listeria innocua (5.5%); the remaining Listeria isolates were Listeria ivanovi (3.5%), Listeria welshimeri (3%), and Listeria monocytogenes (0.5%). Listeria monocytogenes was detected in only raw milk.eninfo:eu-repo/semantics/openAccessHalk ve Çevre SağlığıMikrobiyolojiGıda Bilimi ve TeknolojisiArticle61616410.24925/turjaf.v6i1.61-64.1641325006