The current experimental study aimed to investigate the inhibitory effects of two food additives (Propionibacterium and acetic acid) at four different concentrations (0.5, 1.0, 2.5 and 5%) on Candida albicans (C. albicans) including recording their impact on the sensory characteristics of the treated chicken fillet samples in chilling conditions (4±1OC). After physical and microbial examination for nine days of storage, results showed significant improvement in the sensory characteristics of the treated samples, especially with increasing the concentration of the tested additives when compared with the control untreated samples, which were spoiled on the 9th day of inoculation. Regarding the anti-C. albicans effect of the tested materials, in general, C. albicans showed a higher reduction percent with increasing the concentration of the inoculated additives; furthermore, the treated samples with 2.5% and 5.0% acetic acid, after nine days of inoculation, showed more reduction in C. albicans counts (70.7% and 87.2%) than the treated samples with Propionibacterium of the same concentration (41.4% and 52.7%), respectively. Referring to the obtained results, Propionibacterium and acetic acid (2.5% and 5.0%) can be considered good choices for preserving and enhancing the quality of chilled chicken fillets, and may be recommended for their usage in chicken fillet preservation as safe and easily applied food additives.