The objectives of this study were to determine the effective of the chlorine compounds in reducing bacterial contamination on fresh produce by simulating cross-contamination during preparation foods on unsanitary cutting board. Since the temperature was crucial on growth and survival of S. Typhimurium, in order to determine growth charactetistics of this bacteria. Normal and stressed cell was inoculated on model fresh produce. The efficacy of chlorine on reduction of normal andstressed cell were determined.