You're standing at the deli counter. The smell of smoked turkey and honey ham is everywhere, but you hesitate. You’ve seen the headlines. You’ve heard the whispers about recalls and listeria. Honestly, it’s enough to make anyone second-guess their sandwich. People have trusted this brand for over a century, so when things go sideways, the panic is real.
Is it safe to eat Boar’s Head?
Right now, the answer is a bit more complicated than a simple "yes" or "no." It depends entirely on what’s in your fridge and how the company has cleaned up its act after one of the most significant food safety crises in recent history.
The 2024 Listeria outbreak changed everything
We have to talk about what happened. In mid-2024, the CDC and the USDA dropped a bombshell. A massive listeria outbreak was traced back to a Boar’s Head plant in Jarratt, Virginia. This wasn't just a small glitch. We are talking about a tragedy that eventually linked to several deaths and dozens of hospitalizations across nearly 20 states.
The culprit? Boar’s Head Strassburger Brand Liverwurst.
Once the investigators got inside that Jarratt facility, the reports were—to put it bluntly—gross. We’re talking about mold, leaking ceilings, and "meat buildup" on equipment. It was a nightmare for a brand that built its entire reputation on being "premium." When you pay $15 a pound for ham, you expect a sterile environment. You don't expect a facility that looks like a set from a horror movie.
Because of this, Boar's Head did something drastic. They didn't just recall the liverwurst; they recalled every single product made at that Virginia plant. Over 7 million pounds of meat were pulled from shelves. Eventually, they made the call to close the Jarratt plant permanently. They realized that the brand's survival depended on cutting off the limb to save the body.
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Identifying what’s actually in your refrigerator
Look at your deli meat. If you bought it yesterday, you're likely fine. But if you have an old package of liverwurst or ham tucked in the back of the meat drawer, you need to check the labels immediately.
The recalled products had "EST. 12612" or "P-12612" inside the USDA mark of inspection. Since the Jarratt plant is closed forever, you won't see that number on new products arriving at your local Kroger or Publix.
But here is the thing about listeria: it is a hardy little bug. Unlike most bacteria, listeria can grow in the cold. Your refrigerator is basically a spa for it. If you had recalled meat in your drawer, it could have contaminated the shelf, the drawer handle, or the cheese sitting next to it.
Why the risk varies by person
If you’re a healthy 30-year-old with a stomach of iron, a run-in with listeria might just feel like a bad case of the flu. Maybe some diarrhea. Maybe a fever. But for others, it's a different story.
- Pregnant women are roughly 10 times more likely to get a listeria infection. It can lead to miscarriages or stillbirths even if the mother doesn't feel that sick.
- Adults over 65 have immune systems that don't fight off these invasive bacteria as effectively.
- Anyone with a compromised immune system (think cancer treatments or organ transplants) is at high risk for "invasive listeriosis," which is when the bacteria gets into the bloodstream or brain.
Is it safe to eat Boar's Head today?
The short version? Yes, the products currently on store shelves are generally considered safe by food safety experts.
Why? Because the source of the problem—that specific Virginia plant—no longer exists. Boar's Head still operates other facilities that weren't part of the outbreak. They’ve also appointed a new Chief Food Safety Officer and established a "Food Safety Advisory Council" featuring heavy hitters like Dr. Mindy Brashears, a former USDA Under Secretary for Food Safety.
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They are trying to buy back the public's trust with science and transparency.
However, "safe" is a relative term in the world of processed meats. Even without listeria, there are other factors to weigh.
The nitrate and sodium factor
If we move past the immediate fear of bacteria, we have to look at the long-term health stuff. Boar's Head markets itself as the "healthier" deli choice. They have a "Simplicity" line that avoids nitrates and nitrites. That’s great. But most deli meats are still packed with sodium.
High sodium intake is a straight line to high blood pressure. If you're eating a sub every single day, the listeria isn't your biggest worry—your arteries are. You’ve got to balance the convenience with the reality of what processed food does to your body over a decade.
How to stay safe at the deli counter
Even if the meat coming from the factory is clean, the deli counter itself is a hotspot for cross-contamination. Think about it. The same slicer that cuts the ham also cuts the turkey, the roast beef, and the provolone. If one product is contaminated, they all are.
- Watch the slicer. Does the clerk wipe it down? Does it look like there’s old meat gunk stuck in the crevices? If the deli looks messy, walk away.
- Check the temperature. Deli meat should be kept at or below 40°F ($4°C$). If the display case feels lukewarm, that's a red flag.
- The "Steam Test." If you are in a high-risk group (pregnant or elderly), the CDC actually recommends heating deli meats to an internal temperature of 165°F. Basically, you want it steaming hot. It ruins a cold sandwich, sure, but it kills the listeria.
- Wash your hands. It sounds basic, but how many times have you grabbed a slice of ham with your bare hands right after touching your phone or a shopping cart?
What most people get wrong about "Sell-By" dates
There is a huge misconception that if meat is within its "sell-by" date, it is perfectly safe. That’s not how bacteria works. A sell-by date is for the retailer, not the consumer. Once you open that vacuum-sealed package, the clock starts ticking fast.
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Open deli meat should really be eaten within three to five days. After that, you’re playing Russian Roulette with spoilage bacteria. It might not have listeria, but it’ll definitely give you a bad afternoon. If the meat feels slimy or has a slightly sweet, "off" smell, throw it out. Don't try to rinse it off. That doesn't work.
Moving forward with your lunch
Boar's Head is currently under a microscope. Ironically, this probably makes them one of the most scrutinized—and therefore carefully produced—brands on the market right now. When a company loses millions of dollars and faces a PR nightmare, they usually tighten up their protocols to an extreme degree.
But the choice is yours.
If you're still feeling twitchy about it, you can always pivot. Roasting a chicken at home and slicing it thin for sandwiches is cheaper and infinitely safer because you control the environment. Or, look for brands that use High-Pressure Processing (HPP). This is a cold-pasteurization technique that uses extreme pressure to kill bacteria without needing to cook the meat or add tons of preservatives.
Immediate Action Steps
If you’re worried about the meat currently in your fridge, do these three things right now:
- Check the EST number. If you see "EST. 12612" on any Boar’s Head product, do not eat it. Do not give it to your dog. Throw it in a sealed bag and put it in the outside trash.
- Sanitize your fridge. If you did have recalled meat, pull out the drawers and wash them with hot, soapy water followed by a diluted bleach solution (one tablespoon of unscented bleach to one gallon of water). Listeria can live on surfaces for a long time.
- Monitor for symptoms. If you’ve eaten Boar’s Head recently and start experiencing high fever, muscle aches, or a stiff neck, call a doctor. Tell them specifically that you ate deli meat. The incubation period for listeria can be surprisingly long—up to 70 days—though most people get sick within two weeks.
Stay vigilant, but don't let the headlines ruin every meal. Knowledge is basically the best preservative we have. Be smart about where you shop, how you store your food, and who you're serving it to. That's how you actually stay safe.