Campylobacter enteritis is an intestinal infection caused by Campylobacter jejuni, one of the commonest bacterial causes of foodborne gastroenteritis worldwide. It is typically acquired from undercooked poultry, unpasteurised milk, or contaminated water, with symptoms of diarrhoea, abdominal cramps, and fever appearing two to five days after exposure. Most cases resolve within a week, but complications include reactive arthritis and Guillain-Barré syndrome. Prevention centres on thorough cooking of poultry, avoiding cross-contamination between raw meat and ready-to-eat foods, and pasteurisation of milk. The organism is fragile outside the gut but infective at low doses.