The survey was undertaken to investigate the presence and antimicrobial susceptibility profile of Salmonella spp. in raw and ready-to-eat (RTE) foods, and Campylobacter spp. in the retail raw chicken meat collected in two counties of Transylvania, Romania. A total of 13.1% (51/388) of the examined food samples were found to be Salmonella positive, with a distribution of 14.7% (48/326) in the raw food (i.e., pork, chicken carcass, and shell egg) and 4.8% (3/62) in the RTE samples (i.e., sausages, but not ham and salami), respectively. These differences were statistically significant (p = 0.034). The isolates were serotyped as Salmonella Infantis (n