The main cause of food poisoning is food spoilage. Food spoilage is the development of microorganisms in foods and their reaching large numbers during the supply, transportation, processing and storage of raw materials. It is possible to classify the factors that are effective in food safety as biological factors such as saprophytic and pathogenic microorganisms and parasite contamination, bacterial toxins, various drug residues, chemical contaminants, enzyme activities found in the natural structure of foods, and physical factors such as freezing, burning, drying and pressure application. Knowing the possible sources of food contamination is important in terms of preventing food spoilage and thus poisoning or infections. This situation is still one of the important global problems today. Among the sources of contamination, bacterial sources have maintained their importance for centuries. This work was prepared to compile information on Listeria monocytogenes, which causes foodborne infections and intoxications and is of great importance.