Three hundred and fifty random samples of raw milk (150) and some milk products including kareish and Damietta cheese, ice-cream and cooking butter (50 samples each) were collected from Assiut city Markets, dairy shops, and dairy farms. The samples were examined for isolation and identification of Campylobacter spp. The obtained results revealed that 10 (6.7%), 7 (14%), 5 (10%) of the examined raw milk, kareish cheese and ice cream samples were contaminated by Campylobacter spp. using Brucella agar medium. However, the incidence of Campylobacter spp. Using Campylobacter agar was 9 (6%) in raw milk samples, 3 (6%) in kareish cheese, 6 (6%) in ice cream, 1 (2%) in Damietta cheese and 3 (6%) in cooking butter. The isolated Campylobacter spp. could be identified as Campylobacter jejuni, C coli, C laridis, C. fetus, C. hyointestinalis and C. fecalis. Plasmid profile and antibiogram of the isolated Campylobacter jejuni recovered from the examined raw milk and dairy products revealed that 5 out of 10 isolates (50%) of C. jejuni carry (1-2) plasmids of high molecular weight with resistance to Cephalothin, Oxytetracycline, Flemkuin and Kanamycin and sensitivity to Norfloxacin, Enrofloaxacin, Gentamycin and Nalidixic acid. The bublic heath significance and suggestive measures to improve the keeping quality as well as sanitary conditions of milk and milk products were given.