Two treatments were used to control L. monocytogenes on commercial vacuum packaged chicken luncheon. The first treatment was carried out by inoculated L. monocytogenes strain (10' cfu/g) on luncheon slices, then dipped in acetic acid 5%, sodium diacetate 5% and their combination. The inoculated and non inoculated (control) vacuum packaged slices were stored at 4°C and 10°C and examined intervally up to 30 days. Listericidal effects were observed for the combination of the two antimicrobial tested at days 25 and 30 days of storage. The second treatment was carried out by heating the vacuum packaged slices in a water bath at 80°C for interval periods 0.5, 1, 3, 5 and 7 minutes. Increasing heat treatment time led to increase the leathality for L. monocytogenes.