Fresh Produce can be a vehicle for the transmission of multi drug resistant pathogens capable of causing human illness and some of them can grow on fresh-cut vegetables. In the present study, a total of about 145 samples of conventional and organic fresh produce were collected from 10 different agricultural fields, 14 grocery stores and 7 market places in Lebanon from north to south area. 26.8% of produce items were positive for E.coli, the highest contamination with fecal E.coli occurred in leafy green produce (purslane, thyme, parsley and lettuce) except peppermint items were fecal E.coli free. Other food-borne pathogens were isolated namely: Enterobacter sp., Citrobacter sp. and Serrati sp. However, Salmonella and Listeria monovytogenes were not detected in all the tested produce from all sources. The transition from pre-harvest to post-harvest stage showed an increase in fecal contamination load whereas in farms the prevalence of E.coli was 25.7% and became 52.9% in market places. However organic fresh produce showed the lowest load in coliform counts and prevalence of E.coli. It was revealed that 18 out of 39 fecal E.coli isolates, showed resistance to amoxicillin/clavulanic acid, only 9 out of 18 were considered as multidrug resistance (MDR), showing resistance against more than 3 antibiotic classes. However, Extended Spectrum β-Lactmase (ESβL) organisms were not detected among all the tested MDR E.coli isolates. It was showed that out of 39 fecal E.coli isolates, 7 were confirmed to be Shiga Toxin E.coli (STEC). STEC isolates were stx1, stx2, stx1+stx2, eaeA and fliC positive respectively, while ehlyA was not detected in any of tested samples. Those three of which were considered to be O157:H7 since they were fliC positive. Wild type E.coli J53 AzideR acquired resistance to antibiotics mentioned above after conjugation with one of MDR E.coli O157:H7 isolate. Bacteiral survival was detected on using 2g salt in the treatment solution with a decrease in the antibacterial effect of low acidic medium (2% acetic acid). However, synergistic effect was showed when 4% acetic acid was combined with 2g salt. Vinegar, lemon juice and olive oil showed strong antibacterial effect against MDR E.coli O157:H7 and Salmonella enterica serotype Enteritidis.