Because of its unique physical and chemical features, zinc oxide can be considered a versatile material. Campylobacter jejuni was intentionally inoculated into broiler breast fillets, and the practical application of zinc oxide nanoparticles (ZnO NPs) suspension with varying concentrations (5 mM and 10 mM) with 3 different sizes (25 nm, 50 nm, and 75 nm) for each concentration was examined. The results showed that ZnO suspensions had a strong inhibitory effect on Campylobacter jejuni growth after 8 days in the refrigerator at 4°C. When compared to other concentrations of 5 mM, ZnO NPs, 10 mM demonstrated the largest reduction percentage for Campylobacter jejuni. As a result, ZnO's antibacterial activity was concentration-dependent. In terms of PCR, ZnO NPs had a significant impact on the virulence genes of Campylobacter jejuni (cdtA, cdtB, and cdtC), especially at diameters of 25 and 50 nm on one side and 10 mM on the other side. ZnO NPs have the strongest impact due to their tiny size. In conclusion, ZnO NPs can eliminate Campylobacter jejuni and extend the shelf life of chicken fillets without affecting its sensory characteristics.