The influence of sodium nitrite and potassium sorbate on growth of two strains of Listeria monocytogenes was studied. Five batches of fresh sausage were prepared with no additives, 0.26% potassium sorbate, 156 ppm of sodium nitirte, 78 ppm of sodium nitirte plus 0.26% potassium sorbate, 78 ppm of sodium nitrite plus 156 ppm of sodium nitrate. The prepared products were kept refrigera ted at 4°C and L.monocytogenes growth was mointored. The pH of the sausage samples ranged from 6.1 to 6.3. The presence of sodium nitirte and potassium sorbate, separately or together were without appreciable effect on L.monocytogenes strains V, and Scott A. The effect of potassium sorbate alone or in combinat ion with nitrite on the growth of different microorganisms was discussed.