Current and Recent Recalls Affecting Deli Products (October 2025)
As of October 2025, health officials are responding to recent Listeria contamination events, primarily linked to pasta products. While not directly traditional deli meat, some affected items were sold in deli sections, highlighting the risk of cross-contamination in these retail areas.
October 2025: Pasta Recalls Tied to Deadly Listeria Outbreak
Following a deadly multi-state Listeria outbreak, a California-based company, Nate's Fine Foods, issued a recall of pre-cooked pasta supplied to larger brands. This led to cascading recalls from multiple grocery retailers, some of which impact items sold in the deli section.
- Sprouts Farmers Market: Recalled smoked mozzarella pasta salad sold in the deli and grab-and-go sections, distributed in 24 states with use-by dates extending into late October 2025.
- Kroger & Albertsons: Recalled deli-sold pasta salads, including bowtie and penne varieties, with sell-through dates in September and October 2025.
- Walmart & Trader Joe's: Recalls of ready-to-eat meals, including those with pasta and meat, linked to the same outbreak.
May 2025: Fresh & Ready Foods Recall
In May 2025, Fresh & Ready Foods LLC recalled numerous ready-to-eat products, including sandwiches, snack items, and bistro boxes, due to potential Listeria contamination. These products included deli-style sandwiches sold under various brand names and have since passed their use-by dates.
July 2024: Boar's Head Outbreak
In mid-2024, a significant Listeria outbreak was linked to meats sliced at deli counters and Boar's Head products from a specific facility.
- Over 7 million pounds of ready-to-eat meat and poultry products were recalled.
- Meats included ham, salami, bologna, liverwurst, and more.
- This outbreak affected 13 states and led to multiple deaths and hospitalizations.
Why Deli Meat is a High-Risk Food for Listeria
Listeria monocytogenes is a bacteria known to thrive in cold, moist environments, making it a persistent threat in food processing facilities and retail delis. Contamination can happen at several points, even after the product has been cooked. Ready-to-eat products are a particular concern because no further cooking is required before consumption.
The Dangers of Cross-Contamination
One of the most significant risks comes from cross-contamination within a deli counter. Even if a deli starts with a clean product, harmful bacteria can be transferred easily.
- Slicers and Equipment: A deli slicer used for a contaminated product can transfer Listeria to other meats, cheeses, and foods sliced afterward.
- Surfaces and Utensils: Countertops, serving utensils, and employees' hands can all spread the bacteria.
- Refrigeration: Unlike many other bacteria, Listeria can multiply at standard refrigerator temperatures, meaning contamination can increase over time.
Protective Measures for Different Risk Levels
Understanding your personal risk level is critical for deciding how to handle deli meats safely. The table below compares the recommended practices for at-risk individuals versus the general population.
| Feature | At-Risk Individuals (Pregnant, >65, Immunocompromised) | General Healthy Population |
|---|---|---|
| Deli Meats (Sliced at Counter) | Avoid completely or reheat until steaming hot (165°F) before eating. | Consume within 3–5 days of purchase. Monitor for signs of spoilage. |
| Prepackaged Deli Meats | Reheat until steaming hot (165°F) or avoid. Check recall lists frequently. | Consume within 3–5 days of opening. Monitor for spoilage. |
| Ready-to-Eat Foods | Avoid refrigerated pâtés, meat spreads, and deli salads. | Consume promptly within recommended dates. |
| Handling & Storage | Strict adherence to storage temperatures (40°F or below). Use separate cutting boards. | Follow standard food safety protocols. Clean surfaces and hands. |
How to Protect Yourself from Listeria Infection
For everyone, especially at-risk individuals, following robust food safety practices is the best defense against listeriosis.
Safe Handling and Preparation
- Reheat thoroughly: If you are in a high-risk group and choose to eat deli meat, reheat it to an internal temperature of 165°F until it is steaming hot.
- Practice excellent hygiene: Always wash hands with soap and warm water for at least 20 seconds before and after handling any ready-to-eat foods.
- Prevent cross-contamination: Use separate cutting boards and utensils for ready-to-eat foods and raw meats. Sanitize all surfaces that come into contact with deli meat.
Proper Storage and Freshness
- Maintain refrigerator temperature: Keep your refrigerator at or below 40°F (4°C) to slow the growth of Listeria.
- Use quickly: Consume freshly sliced deli meat within 3–5 days and opened packages within 3–5 days.
- Discard spoiled foods: Look for signs of spoilage like sliminess, off-odor, or discoloration, but remember that Listeria often has no smell.
- Freeze safely: You can freeze deli meat for up to two months. Wrap it tightly to prevent freezer burn and thaw it in the refrigerator, not on the counter.
Who Is Most at Risk?
While healthy people may experience only mild, flu-like symptoms, the effects of listeriosis can be severe for certain groups.
- Pregnant women: They are 10-20 times more likely to get listeriosis. Infection can lead to miscarriage, stillbirth, or life-threatening illness in the newborn.
- Adults 65 or older: Weakened immune systems increase vulnerability.
- Immunocompromised individuals: This includes people with HIV/AIDS, cancer, diabetes, or those on certain medications.
- Newborns: Infected mothers can pass the bacteria to their unborn or newborn babies.
What to Do During a Recall
When a recall is announced, it is critical to act promptly to protect yourself and your family.
- Check product details: Match the brand, product type, and specific codes (e.g., UPC or establishment numbers) to the recall information.
- Do not consume: Immediately discard or return any recalled products to the store for a refund.
- Clean and sanitize: Thoroughly clean and sanitize any surfaces, containers, or utensils that may have come into contact with the recalled item.
Conclusion
While there is no single type of deli meat with Listeria right now in a widespread outbreak, the risk remains constant. The recent recalls involving deli-sold pasta salads are a powerful reminder of how easily cross-contamination can occur. For vulnerable individuals, the safest course of action is to avoid cold deli meats and always heat them until steaming hot. By staying informed about recalls and consistently practicing safe food handling, all consumers can significantly reduce their risk of listeriosis. For the most up-to-date food safety alerts, consult the official resources at the CDC Listeria Guidance and FDA websites.
