L isteriosis is a severe, mainly foodborne, human infection associated with higher casefatality and hospitalization rates than other bacterial gastrointestinal pathogens (1). The causative agent, Listeria monocytogenes, occurs ubiquitously in the environment and disseminates into the food production chain. Patients develop either self-limiting noninvasive gastroenteritis or invasive listeriosis (2,3). Listeriosis adversely affects older and immunocompromised persons, as well as pregnant women, causing a severe invasive form of the disease that leads to sepsis, meningitis, and encephalitis, as well as neonatal infections and miscarriage (4). Case-fatality rates of invasive listeriosis are ≈30% for neurolisteriosis and even higher in septic patients (5). In Europe and North America, invasive listeriosis affects 0.3-0.6 persons/100,000 population/year (6,7). L. monocytogenes forms hard-to-remove biofilms in food-processing plants, can acquire tolerance to sanitizers, and multiplies even at temperatures used for refrigeration (8). These properties complicate efficient prevention of L. monocytogenes contaminations in different types of ready-to-eat products, including dairy, meat, and fish, and in fruits and vegetables, all of which have been vehicles for listeriosis outbreaks in the past (9-12).

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