Long known as an animal pathogen, Listeria monocytogenes has recently been recognized as a important foodborne agent in human disease. The widespread distribution of L. monocytogenes and other Listeria spp. in nature and an association with domestic livestock makes the occasional presence of these bacteria on raw meats almost unavoidable. Contamination of ready-to-eat meat products with L. monocytogenes poses a special threat to public health because of the organism's ability to grow at refrigeration temperatures and its pathogenicity within certain segments of the population. This paper reviews the prevalence of Listeria spp. in meat and meat products, analyzes the potential for survival and growth of listeriae on fresh meats and during meat processing, and addresses the effect of various meat preservation parameters on L. monocytogenes.