The effect of different concentrations of potassium sorbate on the survival of Yersinia enterocolitica (serotype: O:8) contaminated chicken fillets incubated at 4^oC for 21 days were compared. The potassium sorbate concentrations compared included 3, 5, 10% expressed as 400, 668 and 1325 ppm. sorbic acid respectively. The decrease in viable Yersinia cells was compared based on the concentration of acid salt dip, pH determination after 10 days of storage and calculated concentration of sorbic acid throughout and at the end of storage period. Results indicated that 4^oC storage temperature and 10% potassium sorbate treatment (1325 ppm sorbic acid) attached to low pH value (5.4) provided the most effective inhibitory system against Yersinia enterocolitica in chicken fillets. The shelf life of sorbate treated samples was extended more than 10 days at 4^oC over the control samples (without sorbate treatment). Quantities of sorbic acid found in the samples treated with potassium sorbate were below the acceptable daily intake (ADI) established by the Food and Agriculture Organization/World Health Organization.