Chicken meat is considered the primary source of infection with Campylobacter spp. in humans. A total of 125 cloacal swabs, 61 chicken skin and 122 chicken meat (thigh and breast meat, 61, each) samples obtained from retail outlets and 110 stool swabs from 10 diarrhiac and 100 apparently healthy persons were examined. The isolation rates of Campylobacter spp. in chicken skin, thigh meat, breast meat, cloacal swabs and human stool samples were 47.5%, 47.5%, 25.9%, 21.6% and 2.7%, respectively. Campylobacter jejuni was isolated from cloacal swabs, skin, and thigh meat with the isolation rates of 3.7%, 3.4% and 6.9%, respectively, while, Campylobacter coli were isolated from 7.4% and 6.7% of cloacal swabs and breast meat, respectively. In humans, 5.2% C. jejuni and 3.2% C. coli were identified. Quantitative PCR targeting the species specific virulence gene cadf showed that all C. jejuni and C. coli isolates harbored the gene. The influence of refrigeration and freezing storage on the survival of C. jejuni in chicken breast meat was evaluated by qPCR. The results showed a significant decline in the number of bacterial cells after storage at 4oC and -20oC for a duration ranging from 3-20 days. However, storage of chicken meat at freezing temperature is preferred to refrigeration.