High prevalence of Salmonella contamination in ready-to-eat foods was determined.
S. Derby, S. Enteritidis, S. Meleagridis were the predominant serovars recovered.
Salmonella isolates showed a high prevalence of antibiotic resistance.
Salmonella isolates exhibited a wide range of pathogenicity determinants.
The combination of MLST and PFGE presented a better knowledge of genetic diversity.