MicrobeWorld

Thankfully I'm not over 50 yet (just feel like it!) but this still gives me pause - in addition to all the other things that meat packers & such already spray or inject into my Smithfield Deli ham slices, now I gotta worry about Listeria?
Furthermore, how will I know that the meat has achieved 165 degrees? I'll have to dig out the Thanksgiving turkey thermometer I guess - and are they still considered "cold cuts" @ this point?