Technical Abstract: The effect of immersion chilling and refrigerated storage on Campylobacter populations on processed broiler carcasses was examined. The whole carcass rinse procedure was used to recover Campylobacter from freshly eviscerated carcasses, freshly chilled carcasses, and chilled carcasses stored at 4C for 7 or 14 days. Presumptive Campylobacter in carcass rinsates were enumerated on Campylobacter Agar (Blaser) by inoculating the media with serial dilutions of the rinsates and incubating the plates at 42C for 2 days. The MIDI Sherlock Microbial Identification System (MIS) was used to confirm the identity of the bacterial isolates based on the fatty acid methyl ester (FAME) profiles of the bacteria. Additionally, the dendrogram program of the MIS was used to determine the degree of relatedness between isolates based on the similarity of the bacterial FAME profiles. Results indicated that immersion chilling produced no significant change in the number of Campylobacter recovered from the carcasses. There was a significant decrease in the Campylobacter population during refrigerated storage, however. Some of the same Campylobacter strains were recovered from eviscerated, chilled, and refrigerated carcasses. Findings indicate that although some Campylobacter on broilers can survive chilling operations, populations usually decrease during refrigerated storage. The use of more effective intervention strategies during chilling operations may reduce the number of cases of human campylobacteriosis associated with the consumption of contaminated poultry products.