One of the major problems in the food industry, particulary in dairy products, is the occasional presence of the pathogen Listeria monocytogenes , which has been associated with food-borne disease outbreaks (1 ). The association of listeriosis with the consumption of processed foods has prompted a number of studies to determine the impact of food processing and preservation procedures on the survival of L. monocytogenes . The preservation methods include the addition of antimicrobial products (weak acids [2 ], bacteriocin, etc.), the decrease in water activity, or high-temperature short time pateurization (73.9�C for 16.4 s) (3 ).