Campylobacter is found in the digestive tract of animals in the livestock industry, including domestic birds and mammals. The primary route of transmission of this zoonotic bacterium to humans is the consumption of contaminated food—whether eaten raw or undercooked—and cross-contamination that occurs when handling meat during meal preparation. The objective of this article is to present a summary of current knowledge on the epidemiology of Campylobacter in three major meat production sectors—poultry, swine, and cattle—and to provide an overview of European and national regulations concerning this zoonotic pathogen. (R.A.)