1. IntroductionCampylobacter species were observed in 1886 by Theodor Escherich in the colon mucus of infants who died of "cholera infantum", but could not be cultured. (Miliotis & Bier 2003) Mc Fadyean and Stockman in 1909 were the first to isolate the Campylobacter fetus from aborted sheep fetuses. (Miliotis & Bier 2003) He later observed that Campylobacter called (Vibrio fetusovid), caused septic abortion in cattle. (Miliotis & Bier 2003) This pathogenic bacterium begins to create dysentery problems in livestock. (Miliotis & Bier 2003) In 1957 the King examined people who had bloody diarrhea, the cause of the disease being Campylobacter species. (Miliotis & Bier 2003) Campylobacter species are Campylobacter jejuni, Campylobacter coli, Campylobacter lari and Campylobacter fetus. (Miliotis & Bier 2003) CampyloCbacter is thin and Gram-negative; (Siegrist 2014) Gram-negative bacteria are bacteria that do not retain the crystal violet dye in the Gram stain protocol. (Miliotis & Bier 2003) Gram-negative bacteria will therefore appear red or pink after a Gram stain procedure due to the effects of counterstaining. (Miliotis & Bier 2003) The shape that Campylobacter has is curved and mobile like an S-shaped or spiral rod. (Siegrist 2014) Finally, Campylobacter has single polar flagella on one or both ends and show rapid movement (Siegrist 2014), as in image 1. Image 1: Campylobacter shape (Lawley 2013)2. Main bodya. Growth characteristics and where they are found Campylobacter bacteria are found in all kinds of places, including the intestinal tracts of animals, including dogs and cats, as well as poultry, cattle, pigs and other animals. (Alfaro 2014) Animals that have this bac...... middle of paper ......killed bacteria. (Clark 2005) Something that most people get wrong all the time is defrosting meat and poultry at room temperature, they have left the food out for more than two hours and the bacteria have the temperature and time to grow, always the defrost must get to the refrigerator level or microwave oven. (Clark 2005) Another important thing to protect against Campylobacter is washing fruits and vegetables. (Clark 2005) It is important because fruits and vegetables are not cooked and people consume them raw. (Clark 2005) Some other protective things are careful contact with animals and hand washing. (Clark 2005) In my opinion Campylobacter species is a serious bacterium and people need to protect themselves better. They need to know what really happens with the location of the food because the years have changed and not everything is so old.