The present study was designed to determine the effects of modified atmosphere packaging alone and in combination with potassium lactate and sodium diacetate for inhibitory effects on selected pathogens common to meat products. Effects of the treatments on product quality were also assessed. Fresh pork chops (injected with potassium lactate and sodium diacetate (PLSD) or untreated) were inoculated with Salmonella Typhimurium, and sliced ham (injected with PLSD or untreated) was inoculated with Listeria monocytogenes. The samples were packaged in vacuum (VP) or a modified atmosphere package (MAP) containing high levels (99.5%-100%) of carbon dioxide. Pathogen recoveries were enumerated periodically during storage at 40C and 100C. Storage of pork chops at 40C effectively slowed the growth of S. Typhimurium in all treatments. However, it appears that there was little difference between treatments or treatment combinations. L monocytogenes growth on ham slices at 40C was inhibited for up to 28 days by all of the treatments while after 28 days the VP/PLSD treatment showed a greater effect than other treatments. Addition of antimicrobials and MAP treatments for pork chops and ham slices stored at 100C each effectively inhibited the growth of both pathogens for the entire storage period when compared to controls (VP). However, the combination of MAP with antimicrobials at 100C was not different from either of the two treatments alone. Therefore, the high carbon dioxide atmosphere in MAP did not increase the effectiveness of potassium lactate and sodium diacetate for inhibition of these pathogens in this study.