There has been a growing increase in the consumption of Ready To Eat (RTE) vegetables among people owing to the health benefits of a diet rich in vegetables, because of hectic life styles, the use of Ready To Eat vegetables has gained popularity in recent years. RTE vegetables are subject to minimal processing and are consumed without being heat treated, they may, thus, contain human food borne pathogens. Listeria monocytogenes is one of the pathogens that has been widely reported in different outbreaks associated with the consumption of RTE vegetables. In this study the growth potential of L. monocytogenes in different types of RTE pre-cut vegetables stored at reasonably foreseen temperatures in the distribution chain of fresh produce was evaluated. Total aerobic microorganisms, lactic acid bacteria, pH and Aw were measured to characterise the vegetables. The results showed that some of the tested products (grapes, tomato, white cabbage and red cabbage) had a growth potential (δ) higher than 0.5 Log10 (CFU/g) during their shelf life and can therefore, support the growth of Listeria monocytogenes. By way of conclusion, conducting different challenge tests in the factories producing these convivence products seems of great importance. تفاصيل المقالة