the use of lauric arginate applied to cured ham and cooked ham through a bath. The first table was a study of the shelf life of a cured ham, measuring aerobic plate count. The second study was examining the effect of a bath treatment on cooked ham inoculated with 4 log of Listeria monocytogenes. LAE is effective for controlling pathogenic bacteria such as L Monocytogenes in cooked meats. It extends shelf life of meat products by controlling proliferation of decay flora and improves the product appearance during refrigerated storage due to its activity against lactic acid bacteria, which are the main agents in deterioration of organoleptic conditions of food products.