Boar’s Head has reopened its Jarratt, Virginia production facility, which was closed for more than a year after being implicated in a fatal listeriosis outbreak in 2024. A total of 61 people across 19 states were sickened after eating Listeria monocytogenes-contaminated Boar’s Head ready-to-eat (RTE) deli meats, resulting in ten deaths.

A History of Food Safety Failures at Boar’s Head’s Jarratt Plant

During the outbreak, U.S. Department of Agriculture (USDA) documents came to light that revealed chronic food safety and hygiene non-compliances recorded by onsite inspectors at the Jarratt plant that went unresolved for years. These breaches included the presence of mold and insects, meat residues on processing equipment, rust and chipping paint throughout the facility, dripping condensation, and numerous other hazards.

Prior to the outbreak, the Jarratt facility had been inspected by Virginia state public health officials rather than federal inspectors under a Talmadge-Aiken (TA) agreement. Moving forward, USDA is taking direct responsibility for inspections at the site, rather than contracting routine inspections to state officials, to “ensure the establishment consistently and effectively implements its corrected food safety plans.”

Boar’s Head Says it Made ‘Extensive’ Food Safety Enhancements

As Boar’s Head reopens the Jarratt plant, the company assures the company has made “extensive” food safety and hygiene enhancements and implemented “stringent” protocols. Aside from renovations made to the facility, the company has implemented USDA Listeria Rule Alternative 2 sanitation controls; previously, Boar’s Head was criticized for using “the weakest” (Alternative 3) controls under the Listeria Rule.

The company also says it has increased environmental monitoring and invested in advanced testing and analysis capabilities, is validating the effectiveness of its sanitation protocols with regular audits, has retrained staff on food safety, and has elevated food safety culture enterprise-wide.

The changes are spearheaded by Natalie Dyenson, M.P.H., who joined the company as its first Chief Food Safety Officer in May 2025, with guidance from a recently formed Food Safety Advisory Council, headed by Frank Yiannas, M.P.H.