Campylobacter jejuni is a major cause of campylobacteriosis in humans. This disease is mainly related to the consumption of undercooked broiler meat or cross-contamination with broiler meat, its exudate, or packaging. This study aimed to evaluate the antimicrobial activity of clove essential oil (CEO) against antimicrobial-resistant C. jejuni and to incorporate this compound into a corn starch cryogel, simulating an eco-friendly absorbent pad for broiler meat packaging. The CEO showed an inhibitory effect against C. jejuni with the minimum inhibitory concentration and minimum bactericidal concentration varying between isolates (0.15–0.59 mg·mL⁻¹). Corn starch cryogels were produced with 0, 10, and 30 % (v/w) of CEO, exhibiting homogenous morphology with a mean pore size of approximately 143 μm, high porosity, and significant absorbent capacity. The cryogels showed anti-Campylobacter activity when tested on contaminated broiler meat, resulting in a ∼ 3.6-log₁₀ CFU·g⁻¹ reduction in C. jejuni count under microaerophilic conditions at 42 °C for 24 h, and ∼1.3-log₁₀ CFU·g⁻¹ reduction in C. jejuni count under aerophilic conditions at 4 °C for 48 h. The CEO cryogels also absorbed broiler meat exudates, effectively eliminating C. jejuni contamination, which remained >8-log₁₀ CFU·g⁻¹ in the control cryogel (without CEO) in both storage conditions tested. The CEO has anti-Campylobacter activity in vitro, and CEO cryogels significantly inhibit C. jejuni in broiler meat and its exudate. Thus, CEO cryogels have the potential to be used in the food industry to ensure food safety, offering an eco-friendly and efficient alternative to reducing C. jejuni contamination through active packaging.