In total, 100 samples of chicken meat, including breast and thigh portions, as well as giblets, were collected and examined to assess the overall prevalence of E. coli and Salmonella spp. The findings proved that out of 100 samples investigated, 12 samples (12%) tested were positive for E. coli, and 3 samples (3%) for Salmonella enterica. Twelve E. coli isolates were serotyped into (O44:H18) , (O159) , (O2:H6) , (O26:H11) , (O121:H7)  , (O91:H21) , (O78) and (O128:H2). The Salmonella enterica isolates were identified as one Salmonella enterica serovar Alachua was isolated from gizzard samples and two Salmonella enterica serovar Havana were isolated from breast meat samples. Antibiotic resistance profile of E.coli isolates  to amoxicillin clavulinic acid , tetracycline , trimethoprim–sulfamethoxazole,cefotaxim, gentamycin, sterptomycin ,enrofloxacin, cefoperazone and fosfomycin were 100%, 100%, 58.3%, 41.7%, 41.7%, 41.7%, 33.3%, 25% and 25%, respectively. On the other hand, Salmonella enterica serovars were resistant to amoxicillin clavulinic acid, tetracycline, gentamycin, enrofloxacin, trimethoprim-sulfamethoxazole and fosfomycin. Concerning blaTEM, tetA, sul1 antimicrobial resistance genes analysis in 9 isolates(6 E. coli and 3 Salmonella) indicated that blaTEM and tetA resistance genes were detected in all 9 (100%) isolates while sul1gene was identified in E.coli and Salmonella isolates with percentage of 66.7% and 100%, respectively. An investigation was conducted for the purpose of determining the antimicrobial activity of acetic and lactic acid (0.5%,1% and 2% concentrations) against antimicrobial-resistant Escherichia coli and Salmonella enterica serovars obtained in this study, demonstrated that all concentrations of the two applied organic acids were able to inhibit all the examined isolates. The results of our study confirmed that acetic acid and lactic acid could be effective in reducing antimicrobial-resistant food-borne pathogens, offering a promising strategy to mitigate the transmission risk of these pathogens in chicken processing plants.