What some companies are doing at the end of the process--for example, with meats that are sliced and in bags--is actually put the meats into an ultra-high-pressure machine that generates very high pressures, at some 87,000 pounds per square inch, for three minutes. That high pressure will actually inactivate the cells of listeria monocytogenes and other bacteria as well that may be present on the meat. For example, when you plate out bacteria from the meat, you don't see any cells actually on the agar plate.
There are companies out there that are actually using it and you've probably seen or heard some of the commercials where they're actually promoting this technology on their products.