Meat and meat products (100 samples) were assayed for the presence of Listeria monocytogenes, using different enrichment procedures and selective plating media. The organism failed to be detected in the examined samples. The ability of two strains of L.monocytogenes to grow and survive in ground beef stored at 4 and -18°C was studied. L.monocytogenes strains V, and Scott A were not affected by storage of ground beef samples at 4°C for 6 days and noticable changes in odour and general appearance occurred in all samples. After 7 weeks of storage at -18°C L. monocytogenes counts decreased by about 2.2 logs in frozen ground beef although they were still detectable after this time. Studies are needed to determine the effectiveness of methods originally developed for the isolation of L.monocytogen es from meat and its products.