Direct versus Indirect Isolation Methods of L. Monocytogenes

Listeria is one of food-borne pathogen common contaminant in the dairy environment both on the farm and in the processing plant. Consumption of milk and dairy products in particular soft cheeses often implicated as the source of infection in sever outbreaks of listeriosis. The aim of this study is to detect the difference between techniques of isolation of Listeria monocytogenes to investigate the prevalence of this pathogen in some dairy products and to detect antimicrobial susceptibility for this bacteria.