Two commercial fryer processing operations were investigated to determine the bacteriological quality of the fryers during and after evisceration. Alterations of washing, rinsing, and chilling methods were made to reduce bacterial numbers on skin surfaces of fryers. Swab samples were collected from fryer skin surfaces at various points in the processes and from table surfaces. Total plate counts, psychrophile counts, and coliform counts were determined. Total plate counts provided the greatest amount of useful information. Coliform counts were not suitable indicators of bacteriological conditions in the evisceration process. The major sources of bacteria on the skin surface of chilled fryers were the skin of freshly picked fryers and contamination added during the transfer of carcasses from the picker to the evisceration line. Evisceration of the fryers did not add significant numbers of bacteria to the skin surface. Bacteria on the skin of freshly picked fryers were firmly affixed to the surface. They could be removed in increased numbers by combining increased volumes of wash water with the scrubbing action of flexible rubber fingers in the washer.