The effects of organic acids on the microbial quality of Taiwanese-style sausages were studied. Pork meat from a Taiwan retail market was decontaminated with various organic acids (citric, lactic and tartaric acid), then, the raw meat was used to make Taiwanese-style sausages and stored from 0 to 40 days at 4°C. The total plate counts, lactic acid bacteria, Micrococcus, Listeria monocytogenes, Hunter-L and Hunter-a values were determined. The total plate counts of the control group were initially greater than those of the treated groups. Higher incidence rates of L. monocytogenes in the products were obtained from the control group, but were not detected in the treated groups during storage. Lactic acid bacteria counts following the lactic acid treatment were lower than those of the other groups. Micrococcus counts of the controls increased by 0.6–1.2 log10 colony-forming unit (CFU)/g greater than those of treated groups throughout storage at 4°C. The light color (L-value) of the control group gradually decreased during storage. Pork meat dipped in various organic acids was found to be suitable to extend the shelf-life and improve the microbiological quality of Taiwanese-style sausages.