Raw chicken wings inoculated with Salmonella, Campylobacter jejuni, Listeria monocytogenes, Staphylococcus aureus, or Escherichia coli O157:H7 were washed in water (control) or a solution of a 0.5% lactic acid/0.05% sodium benzoate (LB) (pH 2.64) for 30 min. Viable cells of pathogenic bacteria and naturally occurring psychrotrophic bacteria on wings were enumerated after 0, 2, 4, 6, and 8 days of storage at 4 degrees C. Lower populations of pathogenic and psychrotrophic bacteria were detected on wings immediately after washing with LB compared to populations detected on control wings. LB solution was more effective in killing Salmonella, C. jejuni, and E. coli O157:H7 than L. monocytogenes, and S. aureus. During refrigerated storage, populations of Salmonella, C. jejuni, L. monocytogenes, and E. coli O157:H7 decreased significantly on LB-washed wings, as compared to populations of respective pathogens on control wings. The growth of psychrotrophic bacteria on LB-washed wings was significantly retarded as compared to growth on control wings during refrigerated storage. Washing chicken wings with a solution containing 0.5% lactic acid and 0.05% sodium benzoate can greatly reduce the populations of pathogenic and psychotrophic bacteria, thus enhancing safety and extending shelf life.