Abstract―Campylobacter is the leading causes of bacterial foodborne illness in humans and is associated with poultry consumption. Currently there are no effective treatments to eliminate Campylobacter from poultry. Extracts from the American Cranberry (Vaccinium macrocarpon) containing proanthocyanidins have inhibited other foodborne pathogens. In this study, we evaluated two different cranberry extracts, either containing low (1%, L-PAC) or high concentrations (30%, H-PAC) of proanthocyanidins, to reduce Campylobacter counts, in vitro or in vivo. Although effective in vitro, when fed to 70 day-of-hatch birds at either 0% (control), L-PAC (0.5%, 1% or 2%) or H-PAC (0.5%, 1% or 2%) in replicate trials, Campylobacter counts were not reduced. Although highly effective in vitro, further evaluation is needed to determine optimum concentrations of cranberry proanthocyanidins to reduce Campylobacter in poultry.