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Jedan od vodećih mikroorganizama koji uzrokuje bakterijsko trovanje hranom su bakterije roda Campylobacter koje prouzroče kampilobakteriozu, zoonozu koja je od 2005. godine najčešće prijavljivana bolest uzrokovana hranom u Europskoj Uniji te kao takva predstavlja javno-zdravstveni problem. Najprisutnijim izvorom ovog patogena smatra se pileće meso s obzirom da su kampilobakteri uobičajeni komenzali u probavnom sustavu peradi. S obzirom da se nalaze u crijevima peradi, osim prilikom procesa klanja i obrade mesa, velika mogućnost kontaminacije javlja se u kasnijim fazama proizvodnje kao što su: čupanje perja, evisceracija, pranje, pohranjivanje i hlađenje te kontaminacija putem ruku radnika, opreme ili same okoline, a pretpostavlja se da upravo koža peradi predstavlja glavni izvor ovog patogena. U ovom je radu određivan broj bakterija Campylobacter spp. u uzorcima kože vratova tovnih pilića, pilećih prsa bez kože, pilećih krilaca i pilećih bataka ‒ zabataka. Za određivanje broja kolonija korištena je standardna metoda za određivanje broja Campylobacter spp. prema ISO normiranoj metodi HRN EN ISO 10272 – 2:2017., One of the leading microorganisms causing bacterial food poisoning are the Campylobacter bacteria that cause campylobacteriosis, a zoonosis that has the most important source of this pathogen, given that campylobacters are common commensals in the digestive system of poultry. They are found in the intestines of poultry, and in addition to the slaughtering and meat processing stages, a high possibility of contamination occurs in the later stages of production, such as plucking feathers, evisceration, washing, storing and cooling, and contamination through the hands of workers, equipment, or the environment itself, and it is believed that the skin of poultry is been the most frequently reported food-borne disease in the European Union since 2005, making it a public health concern. Chicken meat is considered the main source of this pathogen. In this paper, the number of Campylobacter spp. bacteria was determined in samples of the neck skins of broiler chickens, skinless chicken breasts, chicken wings and chicken drumsticks. To determine the number of colonies, the standard method for determining the number of Campylobacter spp. according to the ISO standard method HRN EN ISO 10272 – 2:2017 was used.