This study was done to determine the adherence rate of Listeria monocytogenes(LM) from porkmeat to pork meat, conveyer belt and stainless steel, and cutting board at 10oC for given times (2, 4, 24 hours). Theadherence rates of ATCC and wild type LM from pork meat to red meat or fat meat after 2 hour contact time wereLM after 6 hours were observed. The adherence rate ofATC LM from pork meat to conveyer belt and stainless steel after 24 hours was 0.15%, while the adherence rate ofwild type LM was rapidly increased from 4.34 after 2 hours to 28.6% after 24 hours. Also, The adherence rate ofATC LM from pork meat to stainless steel after 24 hours ranged from 2.63% after 2 hours to 0.39% after 24 hours,while the adherence rate of wild type LM ranged from o% after 2 hours to 24.4% after 24 hours. In the meantime, noadherence rate of both LM from pork meat to cutting board was observed. This results suggest that the adherence rateof LM from pork meat to pork meat or food contact surfaces was significantly affected by contact time and wild typeLM showed much higher adherence rate to pork meat or food contact surfaces than ATCC LM.