As an increasing international need for natural sanitizers and disinfectants especially in food facilities, instead of the wide use of chemical sanitizers and disinfectants, that is because of their known disadvantages as their toxic residues in food and their bad effect on nature. There have been many studies done on Electrolyzed water (EW), as a novel broad-spectrum disinfectant and cleaner,   which has been widely used for several years. EW can be produced in an electrolysis chamber containing dilute salt and tap water. It is an effective antimicrobial and antibiofilm agent, with several advantages such as being on-the-spot, cheap, environmentally friendly, and safe for human beings. The routine in most chicken slaughtering houses is using chlorine in the last wash before selling fresh refrigerated chicken. So, the present study was conducted to evaluate the beneficial effects of replacing chlorine with slightly acidic electrolyzed water (SAEW) with PH (4-6) freshly prepared in the lab on 32 fresh chicken carcasses samples. The samples were tested for Total bacterial count, Enterobacteriaceae count, and detection of E. coli in these samples. The results were promising and the effect of SAEW showed decreasing in the total bacterial count, Enterobacteriaceae, and total E. coli count by mean reduction percentages of 88.2%, 85.3%, and 98.4% respectively.