Studies were done to assess the ability of Campylobacter jejuni to survive in fresh ground beef during refrigerated storage and to identify time-temperature treatments needed to inactivate Campylobacter in ground and cubed red meat. The organism survived well in refrigerated ground beef containing large numbers of indigenous bacteria. Relatively little death (< 1.2-log10 reduction) occurred for 7 of 8 strains during 14 d at 4°C. C. jejuni inoculated into ground beef and cubed lamb meat was quite sensitive to heat treatment. D-values for inactivation of campylobacters in ground beef ranged from 5.9 to 6.3 min at 50°C and from 12 to 21 s at 58°C. D-values were generally greater when campylobacters were heated in lamb meat, ranging from 5.9 to 13.3 min and 12.5 to 15.8 s at 50 and 60°C, respectively. All strains of C. jejuni were more sensitive to heat than salmonellae, hence meat heated to a temperature sufficient to inactivate Salmonella spp. should be free of viable campylobacters.