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Aims  Current culture‐based methods for detection and determination of  Campylobacter  levels on processed chickens takes at least 2 days. Here we sought to develop a new complete, low‐cost and rapid (approximately 2·5 h) detection system requiring minimal operator input.    Methods and Results  We observed a strong correlation between culture‐based cell counts and our ability to detect either  Campylobacter jejuni  or  Campylobacter coli  by loop‐mediated isothermal amplification from the same samples. This knowledge was used to develop a rapid and simple five‐step assay to quantify  Campylobacter , which was subsequently assessed for its specificity, reproducibility and accuracy in quantifying  Campylobacter  levels from processed chickens. The assay was found to be highly specific for  C. jejuni  and  C. coli  and was capable of distinguishing between samples that are either within or exceeding the industry set target of 6000  Campylobacter  colony forming units (CFU) per carcass (equivalent to 12 CFU per ml of chicken rinse) with >90% accuracy relative to culture‐based methods.    Conclusions  Our method can reliably quantify  Campylobacter  counts of processed chickens with an accuracy comparable to culture‐based assays but provides results within hours as opposed to days.    Significance and Impact of the Study  The research presented here will help improve food safety by providing fast  Campylobacter  detection that will enable the implementation of real‐time risk management strategies in poultry processing plants to rapidly test processed chickens and identify effective intervention strategies. This technology is a powerful tool that can be easily adapted for other organisms and thus could be highly beneficial for a broad range of industries.

An easy‐to‐perform, culture‐free Campylobacter point‐of‐management assay for processing plant applications