To evaluate the possibility of a link between MultiDrug-Resistance (MDR) and thermal resistance of some serovars of Salmonella, the study was conducted on strains isolated from ready-to-eat (RTE) chicken gizzards in Abidjan, Côte d’Ivoire.One MDR Salmonella strains (S. Hadar) and two NMDR Salmonella strains (S. Enteritidis and S. Typhimurium) isolated from chicken gizzards were tested for their thermal resistance. Bacterial suspension of 106Salmonella/mL in buffered peptone water (BPW) were heated at 50, 55 and 60°C in capillary tubes (6.5 mm diameter and 10 cm long) immersed in a thermostatically controlled circulating water bath. Decimal reduction time (Dvalues) were calculated from survival curves having r2 values of >0.90 as means of comparing thermal tolerance among variables. At 50°C, Dvalues were 2.68, 3.16 and 2.18 min respectively for S. Enteritidis, S. Hadar and S. Typhimurium. We obtained at 55°C, 2.54, 2.08 and 1.73 min and at 60°C, 1.89, 1.54 and 1.17 min respectively for S. Enteritidis, S. Hadar and S. Typhimurium. S. Enteritidis was the most resistant serovar to the thermal treatment and S. Typhimurium, the most susceptible to the heat. S. Hadar the most MDR was less resistant to the heating; the MDR faculty was not correlated to the heat resistance. Significance and Impact of the Study: results of this study suggest a probable relationship between Multidrug-Resistance and ability to resist to thermal stress. Decimal reduction times associated with heating at temperatures 50, 55 and 60°C decreased from MDR S. Hadar to NMDR strains (S. Enteritidis and S. Typhimurium). As thermal treatments are critical in controlling food-borne pathogens in many foods of animal origin, data presented in this study can raise antimicrobial susceptibility test on pathogens such as Salmonella when they reveal a thermal stress resistance.