Contaminated food can result in more than 200 human diseases, and many factors influence on the occurrence of foodborne diseases. For example, increased need for food due to increase in the world population, increased demand for eating out, and diversity in the microbial genomic and selection of resistant strains of pathogens resulted in the rate of foodborne diseases (1). Using antibacterial combination can result in a broader spectrum, prevention of the development of resistant mutants and synergistic antibacterial effect (2). Listeria monocytogenes is considered as one of the most important food borne pathogens which is a causative agent of a serious and dangerous illness, listeriosis (3). The bacterium was isolated from various food products including raw vegetable, raw meat, dairy products and ready-to-eat meals (4). L. monocytogenes can grow at refrigeration temperatures, so ready-toeat meals are important infection source for listeriosis and many outbreaks are caused by the consumption of these meals (5,6). Furthermore, the bacterium may result in severe problems in susceptible human hosts such as abortion and meningitis (5). Due to increasing