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The prevalence of three pathogens in marinated chicken products and the evaluation of their quality by microbiological and sensory analysis were assessed. Eighty (80) samples obtained from several meat retail markets in Greece were analyzed for the presence of Campylobacter spp., Salmonella and Listeria monocytogenes. Concerning Campylobacter , rep-PCR and species specific PCR were applied for the differentiation and identification of isolates, respectively. The samples were subsequently stored aerobically at 4 °C for 5 days. Microbiological analysis, sensory assessment and HPLC analysis were carried out for the evaluation of spoilage microorganisms, sensory quality and the presence of preservatives (potassium sorbate and sodium benzoate). Τhe prevalence of Campylobacter spp., Salmonella , and Listeria monocytogenes was 50%, 11% and 44%, respectively. In the case of Campylobacter , from a total of 40 isolates, 27 were identified as Campylobacter coli, 4 as Campylobacter jejuni , whereas the remaining 9 belonged to unidentified Campylobacter species. Pseudomonas spp. was the dominant spoilage microbial genus in 43% of the samples, while in 31% of them a co-dominance of Pseudomonas spp. and Brochothrix thermosphacta was observed. Total aerobic counts increased to 7.0 log CFU/g at the 1st, 2nd or 3rd day of storage in 71% of the samples, while sensory analysis showed that 80% of the samples were characterized as spoiled after 3, 4 or 5 days. The presence of preservatives was confirmed in 31% of the samples and slightly affected the microbiological profile. In conclusion, the obtained data demonstrated the occurrence of foodborne pathogens and allowed the acquisition of an overall view about the microbiological quality of marinated chicken products. • Foodborne pathogens were detected in marinated chicken products of the Greek market. • Campylobacter coli was the most prevalent pathogenic microorganism. • High initial microbial load and short shelf life were observed in most products. • The flavor of marinades could mask the spoilage off-odors. [ABSTRACT FROM AUTHOR]