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Introduction: listeria monocytogenes is a significant foodborne pathogen capable of causing severe listeriosis, particularly in vulnerable people [1]. To prevent its spread, effective disinfection strategies are essential. Quaternary ammonium compounds, like benzalkonium chloride, and peracetic acid are commonly used biocides in food processing environments. However, L. monocytogenes can exhibit remarkable resilience, particularly in high- salt conditions. This ability to survive in harsh environments, combined with its tolerance to certain disinfectants, is a persistent threat to food safety. Purpose: this study evaluated the impact of high salt concentrations and common disinfectants, benzalkonium chloride and peracetic acid, on the viability of various L. monocytogenes strains. The goal was to understand how environmental stressors affect the survival and persistence of this foodborne pathogen in food processing environments.