DISCUSSIONMicrobial contamination of meat depends on the manner in which the animal is slaughtered and eviscerated and the means by which the meat is normally handled and stored in terms of time and temperature. They also rely on sanitation conditions in slaughterhouses (Brown and Baird-Parker, 1982). Chemicals, salt, low temperatures, heat, and irradiation practices have been used to eradicate, slow, or diminish pathogens in foods and food products. Organic antimicrobial agents composed of organic acids such as lactic acid and acetic acid have been used as food preservatives and are generally documented as safe (GRAS) (Branen et al., 1990). Lactic and acetic acids are generally used in the beef industry to decrease the microbial population in carcasses (Berry and Cutter, 2000), but at the same time some disadvantages such as changes in skin color, sensation and the sour smell related to meat and also acid. adaptation, resistance and tolerance to bacteria responsible for foodborne illnesses. In the present study, enumerate the bacterial population on chicken meat collected from different locations and control E. coli and S. aureus by acetic acid, lactic acid and citric acid. the average log value of total mesophiles in roadside outlets, roadside outlets near a ditch, off-road outlets and off-road outlets with moderate facilities were respectively of 5.05, 6.08, 4.21, and 3.10 log10 cfu/g, which was similar to those noted by Fliss et al. (1991) and Chaiba et al. (2007). Chaiba et al. (2007) reported that psychrotrophic microbial loads were 4.48 log10 cfu/g (3.67 log10 cfu/cm2), 4.36 log10 cfu/g (3.55 log10 cfu/cm2), 4.07 log10 cfu/g (3.26 log10 cfu/cm2) and 4.02 log10. cfu/g (3.21 log10 cfu/cm2) in samples from popular markets, artisanal slaughterhouses, p...... middle of paper ......aureus 85.42, followed by 70, 67 by lactic acid and 70% by acidic citric acid at a concentration of 2%. General sanitary conditions in butcher shops as well as poor hygiene practices by butchers are likely contributors to microbial contamination of chicken. Microbial loads in meat depend on how the animal is slaughtered and eviscerated and how the meat is typically handled and stored in terms of time and temperature. They also depend on the hygienic conditions in the slaughterhouses. Chicken spoilage is caused by microbial growth and metabolic activities of bacteria. Finally, using organic acids to wash or disinfect chicken meat will not completely eliminate the total number of aerobic pathogens, but will reduce the number of more harmful pathogens and microbial loads on chicken carcasses. meat, which will increase the shelf life and quality of the meat..