The study was supposed to detect the impact of three decontaminators (ozonized water, lactic acid and their blend of them) in improving organoleptic characteristics, chemical and bacteriological quality of poultry meat. Chicken fillet samples were collected from Zagazig city, Egypt. and divided into three groups, Group1:  To assess the impact of additives on sensory criteria, chemical quality indices (pH, Thiobarbituric acid, Total Volatile Basic-Nitrogen)  and APC of the examined samples with reference to their the shelf life, Group 2:  For assessment the additives effectiveness on Enterobacteriacae counts, Group 3:  to evaluate the influence of additives on Staphylococcus aureus artificially inoculated in chicken fillet meat samples, each group was divided into 4 subgroups (control, ozonized water 0.38%, lactic acid 1% and blend of both), the data cleared that the immersion of samples in the blend of ozonized water with lactic acid can prolong the shelf life of chicken fillet during chilled storage at 4 ^oC ±1 with keeping its sensory characteristics and chemical parameters meanwhile a combination of ozonized water and lactic acid can protract the shelf life of chicken fillet by additional 48 hours. Concerning to the antimicrobial efficacy of the different trials, it's interesting to note that the combined uses of ozonized water –lactic acid have greatly a noticeable decrease in aerobic plate count, Enterobacteriacae count and S. aureus count, followed by ozonized water, finally lactic acid. So it's recommended that using ozonized water-lactic acid blend in poultry meat.