This study was conducted to examine the levels of food borne microbial contamination in hand made sandwich samples and their antibiotic resistance characteristics in Kerman, Iran. A total of 134 samples of three types of sandwiches ( Hamburger, sausage and Kaalbas) were purchased from 10 different fast-food restaurants of Kerman and examined for the presence of food-borne pathogens and their susceptibility to commonly used antimicrobials . The results of this study showed that Escherichia coli (40.3%) was the most prevalent food-borne pathogen isolate followed by Staphylococcus aureus (4.5%). Susceptibility of all isolates to a variety of antimicrobial agents was tested, and resistance to Cefazoline, Cefixime, Erythromycin, Amoxicillin and Tetracycline was found in 79.5%, 70.6%, 65.7%, 61.8%, and 54.4% of the isolates, respectively. Ciprofloxacin and gentamicin showed highest sensitivity against food-borne pathogens. Escherichia coli isolated from sandwich samples showed a high resistance rate to commonly used beta- lactams[cefazoline (81.4%), cefixime and amoxicillin(66.7%). All of the isolated bacteria samples were resistant to 3 or more antimicrobials. In summary health professionals should plan the strategies to reduce the spread of antibiotic resistant foodborne pathogens through the food chain, with the aim to control their outbreaks in the community.
