This study investigated the antimicrobial effects of garlic, potassium lactate and sodium diacetate (PL/SDA) mixture, ${varepsilon}$-polylysine, and potassium sorbate (PS) alone or in combinations of them on the growth of foodborne pathogens and production of staphylococcal enterotoxin A (SEA) in ready-to-eat (RTE) pyeonyuk at various temperatures. Lag times (LTs) of Salmonella Typhimurium were longer than those of Staphyloccus aureus at all tested temperatures, regardless of antimicrobial agent. The growth of S. Typhimurium and S. aureus were not observed in pyeonyuk made with 3% PL/SDA mixture or 1.5% ${varepsilon}$-polylysine at $10^{circ}C$. The 0.2% of PS, which is the permitted level for meat products, did not inhibit the growth of S. Typhimurium and S. aureus. Although growth of S. aureus in RTE pyeonyuk with 3% PL/SDA mixture and 1.5% ${varepsilon}$-polylysine was observed, SEA was not produced at 17, 24, and $30^{circ}C$, suggesting the application of PL/SDA mixture or ${varepsilon}$-polylysine to reduce the risk related to the consumption of pyeonyuk.