## 1 Introduction  
Listeriosis, caused by _Listeria monocytogenes_ (_Lm_), is a serious zoonotic infection that leads to high mortality in both humans and animals [1, 2]. Listeriosis manifests in two forms: non-invasive and invasive. Non-invasive Listeriosis is typically self-limiting, presenting with mild symptoms in healthy individuals. On the other hand, invasive Listeriosis can be severe and life-threatening, particularly among vulnerable populations like pregnant women, immunocompromised individuals, the elderly, and infants. It can lead to severe conditions such as meningitisitis, sepsis, stillbirth, abortion, neurological diseases, and, in extreme cases, death [1, 3, 4, 5, 6, 7]. Listeriosis can occur both as sporadic cases and outbreaks. _Listeria monocytogenes_ is a Gram-positive, facultatively anaerobic and aerobic bacterium, which is ubiquitous in the environment, including in water, soil, sewage, feces,and silage. This psychotrophic bacterium demonstrates remarkable resistance to extreme environmental conditions such as low pH, low temperature, and high salt concentration, allowing it to survive various food processing methods like smoking, salting, drying, and freezing [8; 9; 10; 11]. The ability of \(Lm\) to form biofilms allows it to persist for long periods in food processing environments, including siphons, floors, counters, equipment, and drainage filters [12; 13]. If not properly controlled and prevented, \(Lm\) poses a significant risk for cross-contamination in the food supply chain [14; 15; 16]. The primary route of transmission for \(Lm\) is through contaminated food, particularly ready-to-eat (RTE) foods, designated for immediate consumption, requiring no further thermal or other antimicrobial processing to ensure microbiological safety [17]. Numerous RTE foods have been identified as potential carriers of \(Lm\), such as soft cheeses from both pasteurized and unpasteurized milk [18; 19; 20; 21], smoked and salted fish [22; 23; 24; 16], ice cream [25], fruits and vegetables [26; 27; 28], salads [29], pate [30], and various meat products [31; 32; 33; 34]. The heightened risk of \(Lm\) contamination in ready-to-eat (RTE) foods, such as sliced cheese, is attributable to the multiple processing stages inherent in their production. Each manipulation, including slicing and packaging, elevates the potential for bacterial introduction from environmental sources, processing equipment, or personnel. Furthermore, the increased surface area resulting from slicing enhances susceptibility to contamination. The ubiquitous nature of \(Lm\) in processing environments, coupled with its ability to form biofilms on equipment, poses a significant challenge to sanitation efforts. Critically, post-pasteurization food processing steps, such as slicing and packaging, lack subsequent bactericidal treatments, rendering them vulnerable to contamination. Consequently, rigorous adherence to stringent hygiene and sanitation protocols is imperative to mitigate the risk of \(Lm\) contamination in these RTE food products [35; 36]. Modified atmosphere packaging (MAP) is frequently employed to extend the shelf life of ready-to-eat (RTE) food products; however, its application presents a complex interplay with the potential for \(Lm\) proliferation. While MAP, particularly those with elevated carbon dioxide concentrations, can inhibit the growth of many spoilage microorganisms, \(Lm\) exhibits a notable tolerance to these conditions. This pathogen's ability to thrive at refrigeration temperatures, coupled with its capacity to tolerate modified atmospheric conditions, necessitates a careful consideration of food safety protocols. Therefore, while MAP can contribute to extending product shelf life, it should not be considered a sole intervention for \(Lm\) control [37; 38; 39; 40; 41]. The interaction between \(Lm\) and fatty food matrices is multifaceted, extending beyond a simple direct correlation between fat content and bacterial proliferation.