Due to changes in lifestyle and the increasing awareness of a healthy diet, consumers’ demand for fresh produce during the last few decades has increased rapidly, bringing along new challenges to the produce industry, including food safety issues. The foodborne pathogen Listeria monocytogenes is often implicated in fresh produce outbreaks due to the lack of “kill” step during processing. Although the incidence rate of L. monocytogenes is relatively low compared to other pathogens, the high fatality rate associated with the outbreaks necessitates the need for advanced understanding of its contamination of fresh produce. This chapter provides information on the current knowledge associated with L. monocytogenes contamination of fresh produce. Specific sections cover the pathogenicity and gene regulation of the pathogen, listeriosis and recent outbreaks, common transmission routes to fresh produce, related guidance and regulations for the fresh produce industry, and current and novel intervention strategies.