The microbial control in broiler chicken slaughtering and processing is essential in ensuring food safety and human health. Scalding， washing， and cooling are crucial stages for controlling microbial contamination during broiler chicken processing， and a combined use of multiple measures can effectively reduce microbial load on broiler chicken carcasses. Among these antimicrobial agents， sodium hypochlorite， cetylpyridinium chloride， and acidified sodium chlorite are effective in reducing contamination by pathogens such as Salmonella， Escherichia coli， and Campylobacter on broiler chicken carcasses. However， the effectiveness of reducing microbes depends on the stages of microbial control and the amount and duration of antimicrobial agent application. This article provides an overview of the control measures for microbial contamination at various stages of broiler chicken slaughtering and processing. Additionally， this study systematically elucidates the microbial reduction effects of various antimicrobial agents in these process stages. This review aims to provide data references for preventing and controlling microbial contamination during broiler chicken slaughtering and processing in domestic industries， thereby promoting the healthy development of the broiler production industry and safeguarding consumer health.