The purpose of this review is to characterize the occurrence of Salmonella and Listeria monocytogenes in ready to eat (RTE) meats in the United States between the years 2000-2010. Data were obtained from the CDC foodborne outbreak online database, morbidity and mortality weekly reports, summary of notifiable diseases and the foodborne outbreaks page. Additional information was obtained from peer reviewed journals. RTE roast pork, turkey deli meat, and Italian type salami meats were the vehicles in the Salmonella outbreaks reported. Half of the eight outbreaks reviewed were multistate in nature affecting many states and the rest were sporadic. The Salmonella serotypes isolated were Salmonella Uganda, Salmonella Hadar, Salmonella Montevideo, whereas the L. monocytogenes serotypes were 1/2a and 4b. The major risk factors for listeriosis and salmonellosis outbreaks were being elderly and having an underlying immunocompromising medical condition. Pregnant women were particularly at risk for listeriosis.