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Current research suggests ready\u2010to\u2010eat (RTE) products (including RTE hummus and fresh produce) to be of increasing interest and concern. These foods are typically stored at refrigeration temperatures suited to the survival of\n                      <jats:italic>L. monocytogenes<\/jats:italic>\n                      and are consumed without further processing. Since\n                      <jats:italic>L. monocytogenes<\/jats:italic>\n                      is ubiquitous in agricultural environments, the cultivation of fresh produce predisposes it to contamination. The contamination of RTE foods originates either from raw ingredients or, more commonly, from cross\u2010contamination within food\u2010processing facilities. Research on the food\u2010processing environment has been recommended to reduce the incidence of\n                      <jats:italic>L. monocytogenes<\/jats:italic>\n                      in foods. The consumption of contaminated foods by immunocompromised individuals causes invasive listeriosis, with a 20% to 30% fatality rate despite treatment. The emergence of antibiotic\u2010resistant strains has reduced the effectiveness of modern medicine and may increase morbidity and mortality. Without epidemiological surveillance and identifying trends in disease determinants, no action can be taken to improve food safety and mitigate the risk of such outbreaks.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.17399","type":"journal-article","created":{"date-parts":[[2024,9,26]],"date-time":"2024-09-26T23:34:16Z","timestamp":1727393656000},"page":"6916-6945","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":8,"title":["Exploring the genetic variability, virulence factors, and antibiotic resistance of\n                    <i>Listeria monocytogenes<\/i>\n                    from fresh produce, ready\u2010to\u2010eat hummus, and food\u2010processing environments"],"prefix":"10.1111","volume":"89","author":[{"given":"Samantha Anne du","family":"Toit","sequence":"first","affiliation":[{"name":"Department of Food Science Stellenbosch University Matieland  Stellenbosch 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 Matieland  Stellenbosch South Africa"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2024,9,26]]},"reference":[{"key":"e_1_2_12_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijfoodmicro.2022.109562"},{"key":"e_1_2_12_3_1","doi-asserted-by":"publisher","DOI":"10.5455\/wvj.20150853"},{"key":"e_1_2_12_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0168\u20101605(03)00313\u20101"},{"key":"e_1_2_12_5_1","doi-asserted-by":"publisher","DOI":"10.4315\/0362\u2010028X.JFP\u201011\u2013505"},{"key":"e_1_2_12_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijfoodmicro.2021.109043"},{"key":"e_1_2_12_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.onehlt.2017.04.001"},{"key":"e_1_2_12_8_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijfoodmicro.2022.109572"},{"key":"e_1_2_12_9_1","doi-asserted-by":"publisher","DOI":"10.1128\/Spectrum.01377\u201021"},{"key":"e_1_2_12_10_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2017.07.022"},{"key":"e_1_2_12_11_1","doi-asserted-by":"publisher","DOI":"10.1056\/NEJM200004273421702"},{"key":"e_1_2_12_12_1","doi-asserted-by":"publisher","DOI":"10.4102\/sajs.v106i9\/10.281"},{"key":"e_1_2_12_13_1","doi-asserted-by":"publisher","DOI":"10.3389\/fmicb.2021.782920"},{"key":"e_1_2_12_14_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.onehlt.2021.100220"},{"key":"e_1_2_12_15_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.heliyon.2021.e06169"},{"key":"e_1_2_12_16_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.bjm.2017.01.010"},{"key":"e_1_2_12_17_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.bjm.2015.11.033"},{"key":"e_1_2_12_18_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.onehlt.2019.100100"},{"key":"e_1_2_12_19_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods8110542"},{"key":"e_1_2_12_20_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijfoodmicro.2011.01.005"},{"key":"e_1_2_12_21_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.onehlt.2016.09.002"},{"key":"e_1_2_12_22_1","doi-asserted-by":"publisher","DOI":"10.1089\/fpd.2019.2723"},{"key":"e_1_2_12_23_1","unstructured":"CDC. 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