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Consequently, various foods become contaminated, posing health risks to immunocompromised individuals. This surveillance study aimed to enhance the understanding of the genetic diversity, virulence, plasmid content, sanitizer tolerance, and antibiotic resistance of\n                    <jats:italic>L. monocytogenes<\/jats:italic>\n                    from ready\u2010to\u2010eat (RTE) hummus, fresh produce and food\u2010processing environments in the Western Cape, South Africa (2018\u20132021). Sixty\n                    <jats:italic>L. monocytogenes<\/jats:italic>\n                    isolates were classified as lineage I or lineage II using polymerase chain reaction\u2010restriction fragment length polymorphism (PCR\u2010RFLP). Lineage I was notably prevalent overall (57%;\n                    <jats:italic>n<\/jats:italic>\n                    \u2009=\u200934) and significantly associated with fresh produce (88%;\n                    <jats:italic>n<\/jats:italic>\n                    \u2009=\u20097) (\n                    <jats:italic>p<\/jats:italic>\n                    \u2009=\u20090.04). Whole\u2010genome sequencing (WGS) and bioinformatic analysis characterized a subset of 20\u2009\n                    <jats:italic>L. monocytogenes<\/jats:italic>\n                    isolates into seven sequence types (STs) (ST1, ST2, ST3, ST5, ST101, ST121, ST204), and three serotypes (1\/2a, 1\/2b, 4b). ST204 (38%;\n                    <jats:italic>n<\/jats:italic>\n                    \u2009=\u20093) was most prevalent in the food\u2010processing environment, ST5 (50%;\n                    <jats:italic>n<\/jats:italic>\n                    \u2009=\u20093) in fresh produce, and ST5 (33%;\n                    <jats:italic>n<\/jats:italic>\n                    \u2009=\u20092), ST101 (33%;\n                    <jats:italic>n<\/jats:italic>\n                    \u2009=\u20092) and ST121 (33%;\n                    <jats:italic>n<\/jats:italic>\n                    \u2009=\u20092), in RTE hummus. However, no single serotype or ST was significantly overrepresented in any category (\n                    <jats:italic>p<\/jats:italic>\n                    \u2009&gt;\u20090.05). All isolates carried both\n                    <jats:italic>Listeria<\/jats:italic>\n                    pathogenicity island (LIPI)\u20101 and LIPI\u20102 gene clusters. Two isolates (ST1 and ST3) contained all genes comprising LIPI\u20103. Two ST5 isolates from RTE hummus contained the\n                    <jats:italic>tetM<\/jats:italic>\n                    gene. Isolates from different origins contained the\n                    <jats:italic>emr<\/jats:italic>\n                    C,\n                    <jats:italic>bcr<\/jats:italic>\n                    ABC or\n                    <jats:italic>qac<\/jats:italic>\n                    H genes conferring tolerance to benzalkonium chloride, a quaternary ammonium compound class of sanitizer. RTE hummus, fresh produce and the food\u2010processing environment are susceptible to contamination by diverse and virulent\n                    <jats:italic>L. monocytogenes<\/jats:italic>\n                    strains.\n                  <\/jats:p>","DOI":"10.1002\/mbo3.70060","type":"journal-article","created":{"date-parts":[[2025,9,9]],"date-time":"2025-09-09T05:54:37Z","timestamp":1757397277000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":3,"title":["Profiling\n                    <i>Listeria monocytogenes<\/i>\n                    in Hummus, Fresh Produce, and Food Processing Environments in the Western Cape, South Africa"],"prefix":"10.1002","volume":"14","author":[{"given":"Samantha Anne","family":"du Toit","sequence":"first","affiliation":[{"name":"Department of Food Science Stellenbosch University Stellenbosch Western Cape South Africa"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Pieter A.","family":"Gouws","sequence":"additional","affiliation":[{"name":"Department of Food Science Stellenbosch University Stellenbosch Western Cape South Africa"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5022-8554","authenticated-orcid":false,"given":"Diane","family":"Rip","sequence":"additional","affiliation":[{"name":"Department of Food Science Stellenbosch University Stellenbosch Western Cape South Africa"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2025,9,8]]},"reference":[{"key":"e_1_2_10_2_1","doi-asserted-by":"publisher","DOI":"10.1093\/nar\/gky379"},{"key":"e_1_2_10_3_1","doi-asserted-by":"publisher","DOI":"10.3390\/antibiotics10101206"},{"key":"e_1_2_10_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijfoodmicro.2022.109572"},{"key":"e_1_2_10_5_1","doi-asserted-by":"publisher","DOI":"10.1089\/cmb.2012.0021"},{"key":"e_1_2_10_6_1","doi-asserted-by":"publisher","DOI":"10.1128\/JCM.43.9.4382-4390.2005"},{"key":"e_1_2_10_7_1","doi-asserted-by":"publisher","DOI":"10.1007\/BF00156346"},{"key":"e_1_2_10_8_1","doi-asserted-by":"publisher","DOI":"10.1093\/jac\/dkaa345"},{"key":"e_1_2_10_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.heliyon.2021.e06169"},{"key":"e_1_2_10_10_1","unstructured":"Bushnell B.2014. 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