Summary
Listeria monocytogenes may contaminate ready-to-eat meat products after processing and grow in the product during its shelf-life at 4ºC.
Processed meats such as luncheon meats are considered to be particularly at risk.
This is because they have a large surface area, exposed during slicing and packing, and a high pH and water activity.
Contamination usually occurs as post-cooking contamination.
One approach to control of L. monocytogenes in these products is therefore, to apply some antimicrobial treatment that will be effective after the product is packed.
Antimicrobial treatments may include the use of additives, post-packing thermal treatments, post-packing non-thermal treatments and the use of competitive bacterial cultures.
