Abstract:Campylobacter jejuni is a foodborne pathogen of significant concern in chicken processing. Slightly acidic electrolyzed water （SAEW） has gained widespread application in the food industry as a broad-spectrum， efficient， and safe non-thermal sterilization technology. The artificially contaminated chicken model was used to evaluate the bactericidal effects of SAEW with different available chlorine concentrations against C. jejuni over varying treatment time periods. The texture， sensory attributes， microbial growth during storage， pH，and color of SAEW-treated chicken samples were evaluated to determine the impact of SAEW on chicken quality during storage. The results demonstrated that SAEW effectively inactivated C. jejuni on chicken surfaces，exhibiting significantly superior bactericidal efficacy to sodium hypochlorite solution at the same available chlorine concentration. Within 1 minute of treatment， SAEW achieved the highest reduction 1.69 lg（CFU/mL）in C. jejuni count， outperforming both sterile deionized water and sodium hypochlorite solution. Moreover， the treatment with SAEW at an available chlorine concentration of 50 mg/L did not adversely affect the quality of chicken during storage.