Cufaoglu, GizemAmbarcioglu, PinarAyaz, Naim Deniz2025-01-212025-01-2120210023-64381096-1127https://doi.org/10.1016/j.lwt.2021.111210https://hdl.handle.net/20.500.12587/25102Due to its ability to survive in challenging conditions, Listeria species have been isolated in almost all kinds of foods. This study aimed to estimate the prevalence of Listeria spp. and antibiotic-resistant L. monocytogenes isolates in all types of foods reported in Turkey using meta-analysis. Overall, 103 publications included to this study. The most frequently studied food types were chicken meat, ground beef, deli meat, ready-to-eat foods, cheese, and raw bovine milk, for which the pooled prevalence for L. monocytogenes were found 19.1% (95% CI:15.2%-23.7%), 13.9% (95% CI:9.7%-19.5%), 6.5% (95% CI:4.1%-10.2%), 5.2% (95% CI:3.4%-8.0%), 4.7% (95% CI:3.4%-6.5%), and 2% (95% CI:1.2%-3.1%), respectively. For the same food types the prevalence for Listeria spp. were 62.3% (95% CI:55.2%-69%), 74.9% (95% CI:53.4%-88.6%), 16.8% (95% CI:10.7%-25.5%), 16.6% (95% CI:11.0%-24.3%), 11.0% (95% CI:7.1%-16.8%), and 5.6% (95% CI:3.5%-9%), respectively. For the most preferred antibiotics in listeriosis treatment the mean prevalence of penicillin, ampicillin and gentamicin resistance were found 30.4%, 27.2% and 8.3%, respectively. The rates differed among food types, however they showed that there is a potential risk in terms of public health. The results compiled herein contribute to the epidemiological surveillance of the presence and antibiotic resistance of L. monocytogenes from foods in Turkey.eninfo:eu-repo/semantics/closedAccessL. monocytogenes; Prevalence; Meta-analysis; Food; Antimicrobial resistanceArticle14410.1016/j.lwt.2021.1112102-s2.0-85101877574Q1WOS:000642470800011Q1