Campylobacter jejuni, Campylobacter coli and Salmonella enterica are foodborne pathogens of major concern to the poultry industry. The application of antimicrobial treatments during commercial poultry processing represents a potential mechanism to control these pathogens. In many countries sodium hypochlorite is used for this purpose during chicken processing and its effect has been well studied. Far less is known about the effect of antimicrobials on bacterial pathogens of concern on duck meat. This work investigated the effect of trisodium phosphate (TSP) and sodium hypochlorite (SH) on Campylobacter and Salmonella on duck meat as compared to chicken meat. A six-strain Campylobacter or Salmonella cocktail at two concentrations (104 and 108cfu/ml) was inoculated (5ml) onto 25g duck or chicken breast meat with skin on and allowed to attach (10min). The meat was treated (TSP: 8, 10 and 12% (w/v), pH 11.5 and SH: 40, 50 and 60ppm, pH 5.5) under simulated spin-chiller conditions (4oC, agitation, 10min) and pathogens on the meat were counted. In a parallel experiment the meat was placed in the antimicrobial treatments before bacterial cocktails were added. All other parameters were kept the same. Untreated controls were included. All the TSP treatments significantly (p<0.05) reduced numbers of Salmonella (~2-6.5 log cfu/ml) and Campylobacter (~1.5-6 log cfu/ml) on both meat types. On duck meat, Salmonella was effectively eliminated by all TSP treatments except one and Campylobacter was effectively eliminated at higher TSP concentrations. The same was not true for chicken meat with pathogens effectively eliminated only at the lower inoculum level and higher TSP concentrations. Some of the SH treatments significantly (p<0.05) reduced numbers of both pathogens slightly (~ 0.3-1.0 log cfu/ml) on both meat types. None of the SH treatments eliminated the pathogens. Trisodium phosphate has strong potential for application in commercial processing of poultry, and specifically duck meat.