One of the leading microorganisms that cause bacterial food poisoning are bacteria of the genus Campylobacter, which cause campylobacteriosis, a zoonosis that has been the most frequently reported foodborne disease in the European Union since 2005, and as such represents a public health problem. Campylobacters are ubiquitous microorganisms that can be found in the meat of poultry and other domestic animal animals, meat and dairy product, and in drinking water. Chicken meat is considered the most important source of this pathogen, since Campylobacter is commonly found in the digestive system of poultry. Given that they are found in the intestines of poultry, great possibility of contamination occurs not only during slauthering and meat processing but also 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 same environment. It is believed that the skin of poultry is the main source of this pathogen. In this work, the presence or determination of the number of Campylobacter spp. bacteria in samples of the skins of the necks of broiler chickens, skinless chicken breasts, chicken wings and chicken drumsticks was investigated. For the detection end enumeration of the number of colonies, standard method for detection and enumeration of Campylobacter spp. was used, according to the ISO standard method HRN EN ISO 10272 – 2:2017.