Campylobacter is a common cause of bacterial foodborne illness. It is a spiral or S-shaped, Gram-negative bacterium that is motile due to polar flagella and grows best at 42°C in microaerophilic conditions. Common species that infect humans include C. jejuni, C. coli, and C. upsaliensis, which are usually transmitted through contaminated food and can cause acute diarrhea. Campylobacter infection has also been linked to Guillain-Barré syndrome in some cases. Identification involves culture on selective media and tests like hippurate hydrolysis. Treatment focuses on rehydration while severe cases may receive antibiotics.