In many ways, Listeria monocytogenes (Lm)continues to elude industry efforts to eradicate the pathogen from ready-to-eat (RTE) deli meats. Although substantial effort is directed at decreasing Lm-related illnesses by controlling the bacteria within the processing environment, recent studies increasingly suggest that as many as four out of five illnesses are associated with deli meats becoming contaminated while they are being sliced and packaged at retail.
Lm is a serious concern because each year the pathogen causes an estimated 1,600 illnesses, 1,500 hospitalizations and 260 deaths. Moreover, the fatality rate for listeriosis is extremely high. Once infection occurs, Lm will ultimately kill about 16 percent of its victims, compared with only about 0.5 for either Salmonella or E. coli O157:H7.