Campylobacter jejuni is a major pathogen associated with gastrointestinal illness and is frequently detected in poultry products. Its ability to enter the viable but non-culturable (VBNC) state is an adaptive survival strategy triggered by adverse conditions. Consequently, the processing conditions involved in poultry production can potentially induce C. jejuni into the VBNC state, posing risks to food safety and public health. This study aimed to evaluate the antimicrobial effectiveness of carvacrol, diallyl sulfide, and Al