INTRODUCTIONPoultry meat is by far the most accepted food product in the world. Microbiological safety and meat quality are equally important to producers, retailers and consumers, and both involve microbial contaminants on the processed product. Two very different groups of microorganisms are concerned: on the one hand certain pathogens of food origin and on the other hand, organisms which are generally harmless to human health, but which, being psychotropic, are capable of multiplying on the product during cold storage. of the development of an unpleasant odor, and the shelf life of the product is determined both by the number of spoilage organisms present initially and by the temperature history of the product through all stages of production and storage and manipulation (Pooni and Mead, 1984). Poultry meat containing foodborne pathogens remains a significant public health problem, as it can lead to illness if poor practices occur during handling, cooking, or storage after cooking the product. In developed countries, foodborne illnesses cause human suffering and loss of productivity, and significantly increase the costs of food production and health care. It is also a possible cause of mortality, an even more serious problem in developing regions, where the health status of many individuals is already compromised. The problem is exacerbated by modern intensive breeding conditions, where large numbers of birds are kept together. and high-throughput processing, in which carcasses remain in close proximity throughout the operation. Such conditions favor the spread of any pathogen that may gain access to the herd. Additionally, the use of antimicrobials in poultry production, whether for prophylactic, therapeutic or performance...... middle of paper ......ed during food processing, including including heat, salt, an activated lactoperoxidase system and surfactants. active agents (Leyer and Johnson, 1993). In the present investigation, enumerate the bacterial population on chicken meat collected from different locations and control E. coli and S. aureus by acetic, lactic and citric acid. AIM AND OBJECTIVEThe objective of the study can be summarized as follows.1. Isolation and identification of E. coli and S. aureus from poultry meat in different slaughterhouses of Namakkal district2. Evaluation of chemical food preservatives for their antibacterial activity against E. coli and S. aureus3. Study of the minimum inhibitory concentration of acetic acid on E. coli and S. aureus4. Evaluate and compare the effectiveness of organic acid treatment to reduce E. coli and S. aureus on chicken meat surfaces.