Due to the severity of human listeriosis and the scope, magnitude, and economic burden of costly product recalls, the Department of Agriculture and the Food and Drug Administration have declared a zero-tolerance policy and issued rules to manufacturers to control Listeria monocytogenes in ready-to-eat (RTE) meat and poultry products. Current practices, such as postprocess thermal treatments and/or application of food-grade chemicals, have met with varying levels of success in reducing the prevalence of this pathogen. Thus, the Sprayed Lethality in Container (SLIC®) method was developed at the Agricultural Research Service’s (ARS) Eastern Regional Research Center (ERRC) to deliver antimicrobials to packaged meats to control L. monocytogenes. Rather than incorporating an antimicrobial as an ingredient or applying it on or in the packaging material, manufacturers use SLIC® to introduce an antimicrobial solution into the packaging container just prior to when the finished meat or poultry product is placed in the package. They then rely on the vacuum-packaging step to evenly distribute the antimicrobial purge such that total coverage of both product and package is achieved. The ERRC developed this technology in collaboration with Hatfield Quality Meats. It was transferred to the industry via peer-reviewed scientific publications; presentations at local, national, and international scientific and trade group meetings; and site visits with both regulators and key industry partners. The laboratory also worked directly with personnel at three different plants to educate them about the theory behind the technology and assist them with reducing it to practice in their facility. In addition, followup collaborative research was conducted with a chemical supplier and an industry partner to expand/refine the technology for their specific needs. As a result of these collective efforts, at least one small (cook-in-bag beef and poultry), medium (frankfurters), and large (ham) manufacturers are currently using SLIC® to potentially process 55 million pounds of product per year on their existing RTE commercial production lines. The SLIC® technology can eliminate 99.999% of L. monocytogenes on product surface and can be implemented and used for far less than any current technology without any deleterious effects on product taste or texture.