This study utilizes quantitative true experimental design to isolate Salmonella spp from broiler chicken meat and identify its antimicrobial-resistance pattern. Out of 100 broiler chicken wings
collected from five different brands sold in four major supermarkets in Davao City, 51 were positive for Salmonella spp contamination. Out of the 51 percent Salmonella positive samples, four patterns of resistance were seen in the study. A total of 63 percent of the isolated displayed resistance to Ampicillin, 16 percent to Ampicillin and Co-trimoxazole, 12 percent to Ampicillin, Ciprofloxacin and Co-trimoxazole and 10 percent to Ampicillin and Ciprofloxacin. The study finds a significant association between the use of antibiotics to the emergence of antimicrobial-resistance among Salmonella isolated from broiler chicken meat. Constant monitoring and application of control methodologies in poultry farms, slaughterhouses and retailers for the prevention, reduction or total elimination of antimicrobial-resistant Salmonella spp are strongly recommended. Recognizing the emergence of such deadly strain of Salmonella can be a useful tool in order to delay if not eliminate the growing problem of antimicrobial-resistance.