The effects of cinnamic acid (C6H5CH=CHCOOH) on L. monocytogenes strain Scott A and listeriolysin O (LLO) activity were studied. In addition, a possible mode of action of the acid was investigated. L. monocytogenes was more susceptible to cinnamic acid than to benzoic acid, and lowering the broth pH increased the inhibition. LLO activity was inhibited in the presence of 0.1% cinnamic or benzoic acid, and western blot analysis showed reduced intensity of listeriolysin bands in the presence of 0.2% of the acids. Addition of cysteine (5 mM) to cinnamic acid in PBS, pH 7.0, caused gradual reduction in UV absorption of the acid during incubation for 12 h. Cinnamic acid (>0.5%, pH 7.0) inhibited glucose uptake and ATP production in resting cells of L. monocytogenes. Results suggest a role of the cinnamate anion in the antilisterial and anti‐LLO activity and potential applications in the food industry.