Campylobacter jejuni is the major cause of foodborne human enteritis causing more than 200.000 cases in EU every year. Contaminated poultry meat is the main cause of human disease. Post-harvest phage treatment is promising, since meat storage conditions do not allow C. jejuni to grow, thus preventing phage resistant variants to emerge. The aim of this study was to identify phages able to reduce C. jejuni counts at chilled temperature. The efficiencies of nineteen individual lytic phages, being either dependent on capsular polysaccharide (CPS) or flagella for infection, were tested against C. jejuni NCTC12662 in vitro and in situ at 5˚C under anaerobic conditions. CPS phages showed varying effectiveness against C. jejuni, ranging from no significant reduction to a maximal bacterial reduction of 66%. In contrast, flagellotropic phages did not significantly reduce bacterial counts. Based on phage adsorption assays at 5˚C, it was demonstrated that flagellotropic phages bind reversibly and less efficiently to C. jejuni than CPS phages, which may explain their lower killing efficiency. All of the tested CPS phages showed similar binding capacities. Thus, the varying effectiveness of CPS phages to reduce C. jejuni counts may be attributed to differences in other stages of the phage life cycle. Finally, we evaluated a cocktail consisting of our two most effective CPS phages (phage F356 with 62% and phage F357 with 66% bacterial reduction, respectively) on artificially contaminated chicken skin at 5˚C. Application of this phage cocktail led to 80% bacterial reduction in vitro and on chicken skin. Our data suggest that poly-phage therapy may be more effective in combating C. jejuni compared to single phage application. A thorough understanding of interactions in Campylobacter phages-host systems is prerequisite to further develop an optimal phage treatment against C. jejuni in food.