Microbial food safety is an increasing public health concern worldwide. Campylobacter is a bacterium that can cause an illness called campylobacteriosis in humans. With over 200000 human cases annually, this disease is the most frequently reported food-borne illness in the European Union (EU). Campylobacter bacteria are a major cause of foodborne diarrheal illness in humans and are the most common bacteria that cause gastroenteritis worldwide. Campylobacteriosis are largely perceived to be food-borne, with poultry meat as a major source. The interest in determinations of Campylobacter in Romania started very recently, the first monitoring recording in 2007. Since then, every year there are tested about 450 samples represented either carcass skin from slaughterhouse or retail raw chicken meat. All samples have been performed accordingly ISO 10272/2006. The highest incidence of Campylobacter (63%) was observed in 2008, whereas in next years it was remarked a decrease. This decrease appeared especially consequently of implementation of hazard analysis of critical control point (HACCP). In the same period the Campylobacter’s prevalence in Europe was different, depending on country. The most frequently strains isolated were Campylobacter jejuni and Campylobacter coli, these being the main strains involved in human campylobacteriosis pathology.