Technical Abstract: The presence of Campylobacter on broiler carcasses and in scald water taken from a commercial poultry processing facility was monitored from January through June. Campylobacter were enumerated in water samples from a multi-tank scalder; on prescalded, picked, eviscerated, and chilled carcasses; and on processed carcasses stored at 4oC for 7 or 14 days. The MIDI Sherlock Microbial Identification System (MIS) was used to identify Campylobacter-like isolates based on the fatty acid methyl ester (FAME) profile of the bacteria. The dendrogram program of the Sherlock MIS was used to compare the FAME profiles of the bacteria and determine the degree of relatedness between the isolates. Findings indicated that no Campylobacter were recovered from samples collected in January or February, but the pathogen was recovered from samples collected in March, April, May, and June. Processing generally produced significant decreases in the number of Campylobacter recovered from carcasses, and the number of Campylobacter recovered from refrigerated carcasses generally decreased during storage. Significantly fewer Campylobacter were recovered from the final tank of the multiple tank scald system than from the first tank. MIDI Similarity Index values ranged from 0.104 to 0.928 based on MID-FAME analysis of Campylobacter jejuni and Campylobacter coli isolates. Dendrograms of the FAME profile of the isolates indicated that poultry flocks may carry several strains of C. jejuni and C. coli into processing plants. The same Campylobacter strain may be recovered from different poultry processing operations; however, Campylobacter apparently is unable to colonize the processing facility and contaminate broilers processed at later dates.