Recently, electrolyzed water a sustainable and eco-friendly disinfectant made by electrolyzing an acid or salt has gained a lot of popularity due to its usage in a variety of industries, including food, medicine and agriculture. Electrolyzed water (SALEW, pH 8–10) with a slightly alkaline pH has gained popularity as a substitute disinfectant for cleaning chicken houses. Some aspects of EW, such as the many processes for SALEW formation and the antibacterial action of SALEW, are still poorly understood. Therefore, the goal of the current study was to assess the advantages of using freshly made SALEW in place of chlorine on 75 samples of chicken breast fillets. The samples were tested for Salmonella typhimurium and Listeria monocytogenes count, before and after treatment with SALEW in comparing with chlorine 50 ppm The results were promising and the effect of SALEW showed decreasing in the Salmonella typhimurium and Listeria monocytogenes count. The concentration of these bacteria dramatically decreased after treatment, with Chlorine 50 ppm and slightly alkaline electrolytes water. The antibacterial effect of the SALEW was decrease gradually by time. The 2nd day was the best of the antibacterial effect of the SALEW. Chlorine shows higher disinfectant effect against Listeria monocytogene than SALEW at day 2, 3 and 4 of treatment. SALEW is an effective disinfectant, with several advantages such as cheap, environmentally friendly, and safe production.