Scientists from Purdue University have discovered a simple post-packaging pasteurisation process for ready-to-eat (RTE) meats that eliminates contamination by the deadliest of the bacterial food contaminants. Lead researcher Tim Haley, from Purdue's Centre for Food Safety Engineering, explained that the scientists used sliced bologna tainted with Listeria monocytogenes, packaged it in vacuum-sealed plastic bags, and then submerged the packages in hot water. Next, they immediately placed the bagged luncheon meat in cold water.