Abstract: Two similar trials were conducted to evaluate the effects of treating boneless, skinless thigh meat with Cetylpyridinium Chloride (CPC), trade named Cecure®, on refrigerated (2.5 °C) shelf life. In Trial 1, 0.0 (tap water control), 0.5, 1.0 and 1.5% Cecure® treatments were evaluated. In Trial 2, a non-sprayed control, a tap water control and 0.4, 0.5 and 1.0% Cecure® were evaluated. Cecure® was applied using a hand-held spray bottle and applying 7 mL of solution per thigh (3.5 mL/side). In Trial 1, the 0.5% Cecure® solution resulted in a 1 day extension in shelflife; both the 1.0 and the 1.5% Cecure® treatments resulted in a 2 day extension in shelf life. In Trial 2, both the 0.4 and 0.5% Cecure® treatments resulted in a 1 day extension in shelflife; the 1.0% Cecure® treatment resulted in a 2 day extension in shelf life. The combined data from the two trials suggest that the extension in shelf life observed in these trials was due to the initial reduction (1 to 2 logs) in Aerobic Plate Count (APC) on the day of treatment. The Cecure® treatments did not result in any adverse sensory characteristics (color or odor).