Aim: To analyse the trend of prevalence of infections caused by Salmonella species and Campylobacter species. According to data based on the notification of infectious diseases collected at Teaching Institute for Public Health Primorsko-goranska County for a seven-year period from 2009 to 2015 we made analysis of the prevalence of infection caused by Salmonella species comparing to infection caused by Campylobacter species in Primorsko-goranska County. Examinees and methods: The study included mandatory diseases notification for infections caused by Salmonella species and Campylobacter species for the period from 2009 to 2015 in the Primorsko-goranska County . The data used in the study were obtained by the Teaching Institute for Public Health of Primorsko-goranska County that are not available to the public. The analysis was conducted based on the study of certain variables: the prevalence, sex, age , municipality, region, means of diagnosis, month of the year and occupation. Results: The results showed that the number of people affected by Campylobacter spp. and Salmonella spp. has a tendency to fall, the largest number of patients was recording during the summer. According to local offices and municipalities, the largest number of patients was recorded in the City of Rijeka, the number of patients is nearly the same in both sexes, the diagnosis is most partly set on the basis of clinical and laboratory testing and the most affected age group is children younger than 6 years. Conclusion: After 2010, decrease in number of patients with Campylobacter spp. is probably due to the fact that since 2009 the Veterinary and Food Safety Authority carried out monitoring programs Campylobacter spp. in primary production and slaughterhouses. The decrease in the number of people affected by Samlonella spp. could be explained with the fact that since 2008 there is in place National program for Salmonella spp. control in poultry which is harmonized with European legislation and standards and approved by the European Commission. Consumers should read the instructions on the method of preparation as well as on the method of food preservation specified by the manufacturer.