Prevalence of antibiotic-resistant enterobacteriaceae isolated from chicken and pork meat purchased at the slaughterhouse and at retail in Bavaria, Germany

► We give information on the presence of resistant bacteria in meat from different marketing stages. ► Compared to pork, the prevalence of E. coli and Salmonella is higher in chicken. ► Compared to pork, the prevalence of resistant bacteria is higher in chicken. ► The bacterial spectrum shifts from the slaughterhouse to retail. ► The prevalence of resistant bacteria is higher in meat from retail.