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pp.107-114
The distribution of Listeria spp. in various foods and its fatty acid composition were examined. A total 60 samples of dairy products(15), seafoods(20), meat products(18), factory wastes(2), and salades(5) were tested. Listeria spp. was found 10 samples, showing about 16. 7% detection ratio; dairy products 0(0%), seafoods 1(5%), meat product 7(38.9%), factory wastes 2(100%) and salades 0(0%). L. monocytogenes was isolated from 6 samples(10%); seafood 1(5%), meat products 3(16.7%) and factory wastes 2(100%). L. innocua was isolated from meat products 7(38.9%) and factory wastes 2(100%). Whereas L. welshimeri was isolated from meat product 1(5. 6%) and factory wastes 1(50%). The cellular fatty acid composition determined by gas chromatography was found not to differ among L. monocytogenes and L. innocua. Twenty three strains of L. monocytogenes and twenty two strains of L. innocua isolated from foods has similar fatty acid profiles when grown at 30℃, 24 hrs on the tryptic soy plate with C_(15) and _(17)' anteiso branched acids accounting for about 80% of total.
