Most pre-sliced lunch meats are higher in fat, nitrates, and sodium than those that are sliced to order, as a larger exposed surface requires stronger preservatives.

[2] A prospective study following 448,568 people across Europe, showed a positive association between processed meat consumption and mortality caused by cardiovascular disease and cancer.

[5] Deli lunch meat is occasionally infected by Listeria.

In 2011, the US Centers for Disease Control and Prevention (US CDC) advises that those over age 50 reheat lunch meats to "steaming hot" 165 °F (74 °C) and use them within four days.

The final investigation notice from 2023 advises that "people who are pregnant, aged 65 or older, or have a weakened immune system" reheat deli products to the aforementioned temperature in order to "kill any germs", even when there is no outgoing outbreak.