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Summary: The aim of this work was to evaluate the prevalence of Listeria monocytogenes and other Listeria spp. in chicken, duck, quail, turkey and pork meat, including the antibiotic resistance of isolated strains. A total of 184 meat samples were collected from different retailers in La Rioja (Spain). The presence of Listeria spp. and L. monocytogenes were detected in 24.46% and 10.32% of the meat samples respectively. L. monocytogenes was the predominant Listeria spp. found in chicken, quail and pork meat, while L. innocua and L. welshimeri were the predominant species in duck and turkey meat respectively. A total of thirty‐three strains (55.93%) of Listeria spp. were found to be multi‐resistant (resistant to ≥3 families of antibiotics). The highest multi‐resistant rates were observed in L. monocytogenes (73.68%) and L. innocua (70.59%), followed by L. ivanovii (50%). Resistance to ampicillin and trimethoprim–sulfamethoxazole were found in L. monocytogenes strains isolated from chicken, being of special concern, since these antibiotics are used in the treatment of listeriosis. Special measures should be taken to reduce meat contamination such as adequate handling, correct preparation (cooking) and cleaning and disinfection in order to avoid cross‐contamination. [ABSTRACT FROM AUTHOR]

Summary: There is a great concern on the presence of antimicrobial‐resistant bacteria in meat, since they can cause adverse effects in the consumers' health. The purpose of this work was to identify and characterise the antimicrobial resistance of Enterococcus spp. isolated from meat. A total of 209 meat samples (forty pork, fifty chicken, fifty‐one turkey, thirty‐one duck, and thirty‐seven quail) were collected at retail level. E. faecalis was the dominant enterococci isolated from all the types of meat evaluated, followed by E. faecium, E. gallinarum, and E. hirae, among others which were also isolated. Of the 317 strains evaluated for antimicrobial resistance 48 (15.14%) were multi‐resistant. Most of the multi‐resistant strains were E. faecium and E. faecalis, and in lesser extent E. gallinarum and E. hirae. Multi‐resistant strains were isolated from all the types of meat studied, mainly from turkey (sixteen strains), chicken (fifteen strains), and quail (fourteen strains). Two multi‐resistant strains showed resistance to vancomycin (E. faecium isolated from turkey meat, and E. faecalis isolated from quail meat). Resistance to tigecycline, teicoplanin, linezolid and quinolones was found among enterococci isolates. Special measures should be taken to avoid faecal contamination of carcasses in order to reduce enterococci prevalence in meat. [ABSTRACT FROM AUTHOR]