Abstract Fresh broiler drumsticks were used to study the effectiveness of a potassium sorbate dip to control bacterial growth. Some pieces were inoculated with Salmonella typhimurium before being dipped. Other pieces, used to determine total counts, were not inoculated with Salmonella. Treated drumsticks were held at 4, 10, or 22 C. When stored at 4 C, untreated pieces had counts of 106 in about 6 days, but parts dipped in 10% potassium sorbate took nearly 10 days to reach the same total counts. At 22 C, potassium sorbate extended the shelf-life only about 1 day. Potassium sorbate solutions of 5% strength were nearly as effective as the 10% solution on drumsticks held at 4 C, but not at 22 C. The 10% dip (for only 30 sec) effectively reduced numbers of Salmonella after 2 days storage at 22 C. These data support earlier findings that sorbates can be used to control growth of spoilage organisms associated with fresh poultry parts.