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In this study, the presence of Listeria monocytogenes was evaluated in basic groups of foods in Ankara, Turkey between 2001 and 2002. Eighty prepared ground meat, 100 white cheese and 100 parsley samples were obtained from different markets where they were offered for consumption. L. monocytogenes was detected according to the method of ISO Draft International Standard. Fraser Broth was used for enrichment process, and isolation of Listeria spp. was carried out by Oxford Agar. L. monocytogenes was then identified by biochemical and serological tests. L. monocytogenes was isolated from 13.75, 4 and 2% of 80 prepared ground beef, 100 white cheese and 100 parsley samples, respectively. The results indicate that these foodstuffs have risk of L. monocytogenes. Contamination of L. monocytogenes was not detected in packaged ground beef and white cheese samples. High incidence rate of L. monocytogenes was noted for the samples from open and local market.

Laboratories should provide services focused on reliable, accurate and timely results in accordance with the present technological conditions. As