There are two species of Campylobacter but, for human and animal health the most important are Campylobacter jejuni, Campylobacter coli, and for animal species also Campylobacter fetus and Campylobacter laridis. Different temperatures, drying, pH of the environment, disinfectants, spices and probiotics and antibiotics influence the growth and multiplication of this micro organism in the animal as well as in the animal products. Campylobacter is present everywhere in the nature: in water, soil, and especially in animal digestive tract. Infection of humans with Campylobacter occurs most often by introduction of liquid and solid food contaminated with this bacteria. Usual sources of infection are: non-pasteurized milk, raw or insufficiently cooked meat, contaminated water. In most of the cases disease is of gastro-intestinal nature.