Quail meat is increasingly consumed worldwide, yet information on optimal antimicrobial interventions during processing remains limited. This study evaluated the effects of chlorine concentration (0-40 ppm) in processing water and an additional 2°C overnight exposure at 40 ppm on the microbial load of quail carcasses. Total viable counts (TVC) were enumerated using standardized dilution and plating methods, and results were expressed as log10 CFU/mL. Across 0-40 ppm, no statistically significant differences were observed by one-way ANOVA (p > 0.05), although a numerical decrease was noted at 40 ppm. In contrast, carcasses treated with 40 ppm chlorine and held at 2°C overnight showed markedly lower counts compared with both the 0 ppm control and the 40 ppm immediate-processing group. These findings suggest that the antimicrobial impact of chlorine is strongly influenced by contact time and temperature, and that low-temperature holding may enhance the practical efficacy of chlorine sanitation during quail processing.