The goal of this study is to enumerate Campylobacter in chicken meats and by-products. In the current investigation, results showed that raw chicken meats and chicken by-products were contaminated with Campylobacter ranging from<3 to 4600？MPN·g？1. Campylobacter jejuni showed a higher number compared to Campylobacter coli in the chicken samples. The current study showed that the percentage of chicken livers and gizzards harbored a higher number of Campylobacter (103–104？MPN·g？1) than other chicken parts at 33.3% and 9.2%, respectively. The different concentrations of Campylobacter between chicken meats and chicken by-products reflect the differences in the contamination level. The data on Campylobacter concentration in chicken meats and by-products will be useful in risk analysis.
