*Campylobacter jejuni* is the most common bacterial cause of foodborne illness in the United States, leading to an estimated 2.1 to 2.4 million cases annually. The infection can result in severe complications such as Guillain-Barré syndrome and reactive arthritis, and an increasing number of cases are becoming resistant to antimicrobial therapy. The primary risk factors for human campylobacteriosis include mishandling of raw poultry and consumption of undercooked poultry. Efforts to prevent illness must be implemented throughout the food chain. The history of Campylobacter infections dates back over a century, with early observations of the organisms in stool samples of children with diarrhea. The development of selective growth media in the 1970s facilitated the detection of Campylobacter in stool specimens, leading to its recognition as a common human pathogen. Campylobacter infections are now the leading cause of bacterial gastroenteritis in the United States, with salmonellosis and shigellosis following closely behind. In the United States, an estimated 2.1 to 2.4 million cases of human campylobacteriosis occur each year, with common symptoms including diarrhea, fever, and abdominal cramping. Complications such as bacteremia, septic arthritis, and extraintestinal symptoms can occur, particularly in immunocompromised individuals. Guillain-Barré syndrome, a demyelinating disorder causing acute neuromuscular paralysis, is a serious complication, occurring in about one case per 1,000 cases of campylobacteriosis. Antimicrobial resistance is a growing concern, with fluoroquinolone-resistant strains emerging in both developed and developing countries. The use of antimicrobial drugs in veterinary medicine has been linked to the emergence of resistant strains in poultry and humans. The pathogenesis of *C. jejuni* infection involves both host- and pathogen-specific factors, including chemotaxis, motility, and flagella for attachment and colonization. The organism is poorly adapted to the environment outside the gut and thrives in low-oxygen conditions, such as those found in the intestines of poultry and cattle. Control measures at the farm and processing levels are crucial for reducing contamination. Strict hygiene practices and improved processing techniques can help reduce the prevalence of *C. jejuni* in food products. Reinforcing hygienic practices throughout the food chain is essential to prevent the spread of campylobacteriosis.*Campylobacter jejuni* is the most common bacterial cause of foodborne illness in the United States, leading to an estimated 2.1 to 2.4 million cases annually. The infection can result in severe complications such as Guillain-Barré syndrome and reactive arthritis, and an increasing number of cases are becoming resistant to antimicrobial therapy. The primary risk factors for human campylobacteriosis include mishandling of raw poultry and consumption of undercooked poultry. Efforts to prevent illness must be implemented throughout the food chain. The history of Campylobacter infections dates back over a century, with early observations of the organisms in stool samples of children with diarrhea. The development of selective growth media in the 1970s facilitated the detection of Campylobacter in stool specimens, leading to its recognition as a common human pathogen. Campylobacter infections are now the leading cause of bacterial gastroenteritis in the United States, with salmonellosis and shigellosis following closely behind. In the United States, an estimated 2.1 to 2.4 million cases of human campylobacteriosis occur each year, with common symptoms including diarrhea, fever, and abdominal cramping. Complications such as bacteremia, septic arthritis, and extraintestinal symptoms can occur, particularly in immunocompromised individuals. Guillain-Barré syndrome, a demyelinating disorder causing acute neuromuscular paralysis, is a serious complication, occurring in about one case per 1,000 cases of campylobacteriosis. Antimicrobial resistance is a growing concern, with fluoroquinolone-resistant strains emerging in both developed and developing countries. The use of antimicrobial drugs in veterinary medicine has been linked to the emergence of resistant strains in poultry and humans. The pathogenesis of *C. jejuni* infection involves both host- and pathogen-specific factors, including chemotaxis, motility, and flagella for attachment and colonization. The organism is poorly adapted to the environment outside the gut and thrives in low-oxygen conditions, such as those found in the intestines of poultry and cattle. Control measures at the farm and processing levels are crucial for reducing contamination. Strict hygiene practices and improved processing techniques can help reduce the prevalence of *C. jejuni* in food products. Reinforcing hygienic practices throughout the food chain is essential to prevent the spread of campylobacteriosis.