Because natural and organic cured meats including frankfurters are not permitted, by regulation, to utilize preservatives, these products may be at greater risk for growth of bacterial pathogens such as Listeria monocytogenes. Several natural ingredients have been reported to have significant antimicrobial properties and may offer a means of increasing the safety of natural and organic cured meat products relative to bacterial pathogens. In this study, powdered concentrates from cranberries, cherries, lime and a blend of cherry, lime and vinegar were evaluated alone and in various combinations for antimicrobial impact on the growth of L. monocytogenesfollowing the inoculation of naturally cured frankfurters. The results showed that cranberry powder at 3% of the formulation achieved inhibition of L. monocytogenes in the naturally cured frankfurters that was equivalent to that of conventionally cured frankfurters during 49 days of refrigerated storage. Cranberry powder at 1% and 2% in combination with other natural antimicrobials inhibited growth for up to 35 days while the naturally cured frankfurters without additional antimicrobial ingredients showed growth after 28 days. However, quality assessment of the products showed that 3% cranberry powder was detrimental to color, sensory and textural attributes of the frankfurters, probably due to the acidic nature of the cranberry concentrate. Addition of phosphate to the formulation increased the product pH but also lessened the antimicrobial impact of the cranberry powder. Consequently, cranberry concentrate has potential as a natural antimicrobial for natural and organic cured meat products but it will be necessary to develop a means of compensating for the acidic nature of this ingredient in order to achieve practical applications in naturally cured meat products.