Listeria monocytogenes, the causative agent of listeriosis, is an important food-borne pathogen that has become a major food safety concern. This microorganism is ubiquitous in the environment and is able to withstand various cleaning and sanitation procedures; therefore, its elimination from food-processing facilities is necessary but difficult. Cooked, ready-to-eat meats have been implicated as potential sources of food-borne listeriosis. The pathogen contaminates the product mainly after thermal processing; therefore, the development of methods to control its growth during storage is necessary. The results of the studies reported here indicate that antimicrobials, such as, sodium lactate (1.8%) in combination with sodium diacetate (0.25%) can be added to the formulation of bologna and pork frankfurters in order to inhibit growth of L. monocytogenes during storage not only at 4°C but also at 10°C, which is considered to be an abusive temperature. Combinations of antimicrobials in the formulation followed by dipping of the product into acetic acid and lactic acid can have additional bactericidal effects on the pathogen during storage. In addition, growth of L. monocytogenes on commercial products, such as bologna and ham can be inhibited during storage at 10°C by dipping the products in 2.5% acetic acid, 2.5% lactic acid or 5% potassium benzoate. When these treatments are combined with 0.5% Nisaplin, higher initial reductions of the pathogen are obtained. The results of this study should be useful to the meat industry in their efforts to inactivate or inhibit the growth of this deadly pathogen on ready-to-eat meat products during storage.