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Life sciences · Journal article
Scientific Notes Kazan Bauman State Academy of Veterinary Medicine · October 7, 2026
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Listeriosis is a zoonotic infectious disease most often caused by Listeria monocytogenes bacteria. Monitoring for the presence of L. monocytogenes at various stages of the food chain is conducted annually in many countries, including Russian Federation. The aim of this study was to identify samples of animal-origin products contaminated with L. monocytogenes, obtain Listeria isolates, determine their susceptibility to antimicrobial agents, and monitor changes in antimicrobial resistance levels during the period from 2023 to 2025. Thirty-two Listeria isolates were obtained from samples of animal-origin products, raw food materials and semi-finished products. Isolate susceptibility to 18 antibiotics was determined using the disk diffusion method. The data were interpreted based on growth inhibition zone diameters, in accordance with current Russian guidelines. Antimicrobial resistance has been determined for 32 L. monocytogenes isolates from animal-origin products between 2023 and 2025. All L. monocytogenes isolates were susceptible to 15 of the 18 tested antimicrobial agents: ampicillin, meropenem, moxifloxacin, erythromycin, ampicillin-sulbactam, gentamicin, neomycin, amikacin, tobramycin, streptomycin, trimethoprim-sulfamethoxazole, chloramphenicol, tetracycline and doxycycline. L. monocytogenes isolates exhibited low resistance to aminoglycosides (tobramycin, amikacin), macrolides (erythromycin) and carbapenems (meropenem). The study results demonstrated that the majority of isolates were resistant to at least four types of antibiotics. The research showed that all identified L. monocytogenes isolates were resistant to cephalosporins and trimethoprim-sulfamethoxazole, while remaining susceptible to streptomycin, penicillin, aminopenicillins and amphenicols. Consequently, the data collected on microbial resistance profiles will serve as a basis for developing preventive strategies. This will help minimize the risk of bacterial contamination in livestock-derived raw materials, ensuring food safety throughout the “from farm-to-table” chain