Detection of species adulteration in meat products is important for consumer protection and food labeling law enforcement. In this study, samples of 28 fermented sausages; 14 cooked salami; 11 frankfurters; 9 raw meats; 16 raw ground meats and meat balls; 3 pastramis, 2 hams and 5 bacons; 7 cooked meats; and 5 canned products resulting in a total of 100 meat and meat products were analyzed for species determination by enzyme-linked immunosorbent assay test kits prepared with monoclonal antibody technique. Results showed that 11 of 28 fermented sausages (39.2%), 5 of 14 cooked salami (35.7%), 3 of 11 frankfurters (27.2%), 2 of 9 raw meat (22.2%) and 1 of 16 raw ground meat and meat ball (6.2%) samples were found to contain undeclared species. Fermented sausage, cooked salami and frankfurter samples that had been declared as beef only contained poultry meat. Raw meat samples that were declared as beef were determined as horse and deer meat. One meatball sample declared as beef was found to be poultry meat. These results indicate that 22.0% of the samples were not in compliance with Turkish Food Codex violating consumer rights and presenting a potential public health risk. A 4 Corresponding

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1. Conventional cultivation and immunomagnetic separation (IMS) cultivation methods were compared for the isolation specificity and sensitivity of L. monocytogenes from turkey meat samples. PCR was used to confirm the isolates. Disc diffusion was performed to determine the antibiotic susceptibility profiles. A total of 180 turkey meat samples collected from markets in Turkey were tested. 2. L. monocytogenes was detected in 23 samples (12.7%) by IMS and conventional cultivation. It was isolated from 16.6% (10/60), 11.6% (7/60) and 10.0% (6/60) of the meat cut, breast and leg samples, respectively. PCR assay was performed based on hlyA (LLO-listeriolysin O) gene specific primers. In all 23 (100.0%) isolates of the hlyA gene were determined. The disc diffusion test showed that 19 (82.6%) isolates were resistant to penicillin G and 17 (73.9%) to ampicillin. In addition, 8 isolates were partially resistant to erythromycin and 8 to streptomycin. 3. In conclusion, to safeguard public health turkey meat must be produced under hygienic and suitable technological conditions. Furthermore antimicrobials, as prophylactic or growth promoter agents, must be firmly controlled by governmental agencies.

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