This study was conducted to determine the effect of chlorine dioxide (ClO₂) treatment of broiler drinking water on Salmonella and Campylobacter prevalence and concentrations on broiler carcasses and wings at processing. The experiment was conducted using four different broiler flock treatments: control breeders and broilers (C-C), control breeders with treated broilers (C-T), treated breeders with control broilers (T-C), and both breeders and broilers treated (T-T). Microbial populations were determined at five processing stages live receiving (LR), before pre-chiller (BC), post-chiller (PC), pre-chill wings (W), and post-chill wings (PCW). Salmonella and Campylobacter populations showed no significant change (P>0.05) by ClO₂ treatment of poultry drinking water at any processing stage. Salmonella and Campylobacter populations were reduced (P≤0.05) at the chilling step for all groups.