Historically, most food-borne pathogens have been controlled by processing procedures such as pasteurization or cooking. Other bacterial pathogens are usually acquired through eating raw or undercooked meat, raw milk and produce that has been contaminated. However, with Listeria monocytogenes the foods most often implicated both in outbreaks and in sporadic cases are considered ready-to-eat (RTE) with no 112 International Journal of Global Health and Health Disparities further processing. In addition to acquiring the pathogen through raw meats, raw milk and produce the disease has been traced to consumption of deli meats, pasteurized milk, and pasteurized milk products. This is due to some unique characteristics of Listeria monocytogenes; it is relatively resistant to acid and high salt concentrations, it grows well at refrigerated temperature ( even freezing), it persists in the environment, and it readily produces a biofilm that helps it to survive in food production facilities (Swaminathan, 2007). A 1986 survey of 41 meat-processing plants cultured samples from cleaning aids, wash areas, sausage peelers, and food contact surfaces. One-third of the plants cultured positive for Listeria species (American Meat Institute, 1987). The purpose of this literature review is to study the epidemiologic evidence relating contaminated ready-to eat food products to the development of Listeriosis
