Abstract

The aim of this study was to determine the prevalence of Listeria spp. in raw hamburger meatballs and chicken burgers obtained from different fast-food and markets in Elazig and Malatya Provinces in the east of Turkey during 2010 and 2011. A total of 71 samples, consisting of 35 samples of raw hamburger meatballs and 36 samples of chicken burgerswere investigated for the presence of Listeria spp. by culture method and a polymerase chain reaction assay targeting the listeriolysin O sequence for L. monocytogenes. We found that 34.3, 22.9, 5.7 and 5.7%, respectively of hamburger meatballs tested positive for Listeria spp., L. innocua, L. monocytogenes and L. welshimeri, respectively. However, 58.3, 33.3, 13.9, 8.3 and 2.8% of chicken burgers were found to be positive for Listeriaspp., L. innocua, L. monocytogenes, L. grayi and L. welshimeri, respectively. L. innocuawas isolated more frequently than the other species. This study shows the need for carefully evaluating the risk to acquire listeriosis from consumption of raw hamburger meatballs and chicken burgers.

Key words: Listeria spp, Listeria monocytogenes, raw hamburger meatballs, chicken burgers, polymerase chain reaction.

Abbreviation

HACCP, Hazard analysis and critical control points; PCR,  polymerase chain reaction.