Abstract: Major purpose of this study was to investigate survival of thermophilic Campylobacter spp. isolates from environmental samples in sterile chicken extract and milk and to determine sensitivity of them to food preservatives. Six thermophilic Campylobacter isolates were subjected to determine their survival and the decimal reduction time in sterile chicken extract and milk at -15, 4, 32°C and 55, 60, 65°C, respectively. Minimal Inhibitory Concentrations (MICs) of food preservatives against the Campylobacter isolates were determined by E-test. The results obtained indicated that Campylobacter isolates survived relatively longer in the milk. The decimal reduction time for the isolates was approximately 1 min at 55°C and less than 1 min at 60°C. Most of the isolates were rapidly inactivated at 65°C. Although, most of the Campylobacter isolates were sensitive to food preservatives, MIC values of lactic and acetic acid against the isolates were relatively low. Overall, the thermal sensitivity of Campylobacters would not allow them to survive in the food even with moderate cooking. Hence, heat, lactic and acetic acids could be considered as functional physical agent and food preservatives against Campylobacter.