Growth inhibition of Compylobacter jejuni ATCC 33291 was observed in the presence of various preservatives at various temperatures. The addition of ethanol (0.5% to 5%), hydrogen peroxide (0.05%), acetic acid (1%), propionic acid, benzoic acid, and sorbic acid showed strong antibacterial activities against C. jejuni at pH 5.5 or 6.5. The addition of 1% acetic acid and lactic acid were most effective at $42{circ}C, followed by $25{circ}C$ and $4{circ}C$. This indicated that the inhibitory effect was temperature dependent. In the chicken model system, the practical death rate of C. jejuni in the FBP-media with 1% acetic temperatures ($4{circ}$C$, $25{circ}$C</TEX>, and $42{circ}$). Therefore, precaution has to be taken in the use of organic acids as a disinfectant in the chicken slaughterhouse.