Isolation, molecular characterization and antimicrobial resistance patterns of Salmonella and Escherichia coli isolates from meat-based fast food in Lebanon.

The aim of this study was to characterize at the molecular level the different stains of Salmonella spp. and Escherichia coli that were isolated from meat-based fast food in Lebanon. In addition, this study evaluated the resistance of those strains to different antimicrobials that are commonly used.