Acidified sodium chlorite and lauric arginate ester were evaluated to 1) confirm an application formula using a Sprayed Lethality In Container (SLIC) method based on the product size, 2) evaluate microbial effectiveness on Listeria innocua, and 3) analyze the impact on quality and sensory characteristics when applied to pork German sausage. The amount of ASC and LAE required to provide full coverage was determined to be 4 ml per 16 oz. While was no significance in Listeria innocua concentrations on ASC and LAE treated sausage on d 14, they were both significantly lower (P < 0.05) than the control. While L* and a* values were similar between treatments (P > 0.05), sausage links treated with LAE had greater b* values (P < 0.05) than those treated with ASC. Sensory analysis panelists were unable to identify any differences (P > 0.05) between ASC and LAE treated sausages. It can be concluded that ASC and LAE have no significant sensory effect when applied to processed meats as post-lethality interventions.