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[A new complex approaches for the identification of Listeria isolated during production of fermented sausages].

Distribution L. monocytogenes and other Listeria spp. in raw meat and during manufacturing of fermented meat products is investigated. The high contamination of raw materials and semi finished foods--in 36.5% of samples, ready-to-eat sausages--31.8% by Listeria spp. is established. Detection L. monocytogenes in 9.7% cases from the surfaces of equipment indicates the intensive circulation of listeriosis agents on meat plants. For identification 49 isolated strains the approach providing application of most informative for L. monocytogenes phenotypical tests (mobility, ability to haemolysis, presence of specific lecithinase) and assay based on PCR of DNA sites, coding phospholipase, factors of invasion and citotoxicity is used. Efficiency of this circuit is confirmed with positive results PCR with species-specific for L. monocytogenes primers to genes PIcA and ActA only at strains, having lecithinase and haemolysis activity. Application of the given approach has allowed to reduce in three times number of the cultures initially identified as L. monocytogenes on a complex of biochemical tests.