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Listeria monocytogenes is a Gram positive, non sporulating, facultative intracellular exquisitely adaptable environment bacterium with powerful array of regulated virulence factors and it causes one of the serious worldwide food infections called Listeriosis. Listeria monocytogenesis able to form biofilms on various surfaces and this ability is thought to contribute to persistence in the environment and on contact surfaces in the food industry (Zetzmann et al., 2015). L. monocytogenes bacteria can sustain wide ranges of pH (4.0–9.5) and temperature (<1– 45 _C) and are able to survive in the presence of high salt concentrations (up to 10% NaCl) (Liu et al., 2004). This makes the occurrence of L. monocytogenes in ready-to-eat (RTE) foods, such as cooked, raw-cured and drycured salted meat products, of particular concern.

Occurrence of Listeria spp. in Ready to Eat Meat Products from Retail Shops of Punjab Region