This study evaluated the effect of vacuum packaged storage at 4°C upon survival of Campylobacter jejuni in processed turkey roll and turkey ham. Turkey ham and turkey roll samples were sliced, inoculated with C. jejuni , vacuum packaged, and stored at 4°C for up to 28 d. Three different strains of C. jejuni were evaluated. After appropriate incubation, the inoculated samples were analyzed for culturable C. jejuni . Control samples were analyzed for aerobic plate count and enterococci. Culturable C. jejuni decreased significantly during vacuum packaged storage at 4°C over time (P<0.05). A significant difference in viability existed between the three test strains used (P<0.05). Higher levels of C. jejuni were detected in the turkey roll than the turkey ham. Aerobic plate counts and enterococci increased significantly during storage (P<0.05) providing competition for C. jejuni . Though survival of C. jejuni decreased over time, greater than 500 viable cells per gram were detected with some strains for up to 28 d.