Broiler slaughtering is the last link for fresh chicken to enter markets，and it is easy to cause cross-contamination during slaughtering. In order to find out all key links of contamination during slaughtering and to take effective control measures according to their characteristics，main contamination pathways of foodborne pathogenic bacteria in slaughtering and disinfectants usually used in slaughterhouses were summarized in the paper. It was studied that the contamination mainly derived from pathogenic bacteria carried by broilers themselves and cross-contamination during slaughtering via main pathways including environment，facilities and tools for slaughtering，the processes of pre-cooling and cutting. At present，the most accessible method with lowest cost was disinfection，which included physical disinfection and chemical disinfection，and using each method appropriately for its advantages and disadvantages. Strengthening disinfection of slaughtering facilities and slaughtering links，reducing secondary pollution，and developing high-efficiency disinfectants in compliance with food standards soonest，so as to ensure the health and safety of marketing fresh chicken for the industry.