The growth inhibition of Campylobacter jejuni ATCC 33291 in the presence of $1\%$ acetic acid at 4, 25, and $42^{circ}C$, followed by $25^{circ}C$ and $4^{circ}C$, at pH 5.5 and pH 6.5, and by the addition of $1\%$ acetic acid aat 4, 25, and $42^{circ}C$ were determined to be 22, 8.5, and 1.4 min, respectively, in an FBP-SBB medium. The D values of C. jejuni were increased by the addition of chicken and did not follow the linear relationship observed in the FBP-SBB media without chicken. When using distilled water instead of FBP-SBB in the model system, the death rate of C. jejuni was dramatically accelerated. The injured or low cell numbers that were impossible to enumerate using the plate count method, were detected by a polymerase chain reaction and enrichment culture procedure. These results suggested that acetic acid is reliable and effective as a disinfectant, however, it is necessary to take additional care at refrigeration temperatures due to the potential of injred cells during poultry processing.