Prevalence and Antibiotic Resistance of Listeria monocytogenes Isolated from Ready-to-Eat Foods in Turkey

Table 1

Prevalence of Listeria species in RTE foods.

Product	Number of samples	Number of positive samples (%)
		Listeria spp.	L. monocytogenes	L. innocua	L. welshimeri	L. seeligeri
Cooked red meat product	44	14 (31.8)	7 (15.9)	4 (9.1)	2 (4.6)	1 (2.3)
Cooked chicken product	38	9 (23.7)	4 (10.5)	3 (7.9)	2 (5.3)	0 (–)
Seafood product	25	7 (28.0)	3 (12.0)	2 (8.0)	2 (8.0)	0 (–)
Vegetarian product	15	1 (6.7)	0 (–)	1 (6.7)	0 (–)	0 (–)
Raw lettuce	15	0 (–)	0 (–)	0 (–)	0 (–)	0 (–)
Fruit salad	13	0 (–)	0 (–)	0 (–)	0 (–)	0 (–)
Egg-based product	12	1 (8.3)	0 (–)	0 (–)	1 (8.3)	0 (–)
Vegetable salad	11	4 (36.4)	2 (18.2)	1 (9.1)	1 (9.1)	0 (–)
Dairy product	10	3 (30.0)	1 (10.0)	2 (20.0)	0 (–)	0 (–)
Mayonnaise-based deli salad	10	2 (20.0)	0 (–)	1 (10.0)	1 (10.0)	0 (–)
Desserts with milk	8	0 (–)	0 (–)	0 (–)	0 (–)	0 (–)
Total	201	41 (20.4)	17 (8.5)	14 (7.0)	9 (4.5)	1 (0.5)
CI 95%		11.4–21.2%	5.08–12.81%	3.67–12.65%	3.40–6.38%	0.201–2.914%