Communities of enteropathogenic microorganisms adhere as biofilms to both natural and artificial surfaces encountered by eggs and chickens during production, constituting a major source of food cross-contamination.Given the rising bacterial resistance to chemical sanitary agents and antibiotics, there is a need to explore alternative approaches, particularly using natural products, to control the proliferation of these microorganisms along the surfaces of the poultry production chain.This study investigates and compares the bactericidal and antibiofilm properties of acetic, citric, and lactic acids against Salmonella enterica serovar Typhimurium and Escherichia coli O157 cells.Biofilms were allowed to develop on eggshells, stainless steel, and polystyrene surfaces at temperatures of 22°C and 37°C, and subsequently exposed to the acids for durations of 2 and 24 hours.The three organic acids exhibited varying degrees of reduction in planktonic, swarmer, and biofilm cells.Notably, acetic acid consistently produced the most promising outcomes, resulting in a reduction between 3 and 6.6 Log10 in the quantities of young and mature biofilm cells adhered to eggshells or stainless steel.Additionally, a decrease of 1 and 2.5 optical density units was observed in biofilms formed on the polystyrene surface.Overall, these findings suggest that acetic acid can effectively act as an anti-biofilm agent, disrupting both newly formed and matured biofilms formed under conditions encountered along the production chain of eggs and broilers.