About listeria; I've worked in delis before and the hygene standards of the staff are not always perfect (my deli was a particularly good one but it really depends on the staff handling the meat at the time). Even when products are actually being processed (bacon and such), the standards are high IN THEORY but at the end of the day, it's the staff who need to implement the policies and they often don't. E.g. I know someone who worked at a meat processing factory and some of the people working there would eat bacon (arguing that it's partly cooked like ham, lol!) while working. I used to work at a shellfish processing factory and we only ever washed our boots and used the correct entrances on the day the health inspector was due. Again, people would eat lobster while working. Obviously eating while processing food is unhygenic and things like this happen all the time. I don't know, I guess my point is that while we theoretically have high standards, it often is not that way in practice.