Abstract: The survival characteristics of Campylobacter jejuni were determined during refrigerated and frozen storage of ground and cubed beef. A culture of C. jejuni was inoculated at 105 cell/g into ground beef and onto cubed beef, which were then packed and stored at 4°C for nine days and -18°C for 60 days. These samples were periodically evaluated for count and presence of C. jejuni. The counts of C. jejuni, which was 4.1-4.3 x 105 cfu/g in the beginning, decreased to 1.1 x 10 4 cfu/g in refrigerated ground beef, and to 3.8 x 103 cfu/g in refrigerated cubed beef at the end of storage. Similar reductions were also observed during storage at -18 °C. In the frozen ground and cubed beef samples, C. jejuni was below the countable level (<10 cfu/g) on 60th day but it could be isolated from enrichment broth. The result of this study showed that C. jejuni survived for long time during cold and frozen storage of meat.