Although their nutritive value and popularity, milk and dairy products frequently serve as a vehicle for the various pathogens of both human and animal origins. A wide variety of artisanal dairy products are produced in rural areas and villages of Egypt and due to lack of strict hygienic measures and lack of thermal treatment, these products usually harbor a variety of spoilage and possibly food-poisoning microorganisms. The current study aimed to investigate the contamination incidence of raw milk, Kariesh cheese and artisanal Yoghurt (Zabady) by staphylococci, E. coli and Bacillus cereus. Overall, 75 samples of raw milk (100.00%) were contaminated by staphylococci, 54 samples of karish cheese (72.00 %) contained E. coli, meanwhile, 45 samples of Zabady (60.00 %) yielded Bacillus cereus. Additionally, 29 out of 34 E. coli strains recovered from examined samples, were successfully serotyped with correspondence to 9 different serogroups, meanwhile 43 strains from different samples were untypable by available antisera. 80 out of all 162 E. coli isolates (49.38 %) carried haemolytic activity feature, which reflect a great threat towards consumers. Furthermore, the phenotypic AR of S. aureus and E. coli isolates was checked against eleven selected antibiotics. A remarkable variation in phenotypic AR was noticed among strains. Our results denote the high incidence of health hazards in raw milk and its products and the existence of AR S. aureus and E. coli strains isolated from milk and dairy products in rural areas, which could cause human illnesses that are difficult to be treated.

Pathogens can acquire resistance to antimicrobials used in veterinary and medical fields. Such pathogens can be found in several dietary and environmental sources. As Gram-negative infections in humans are most frequently caused by Escherichia coli (E. coli), antibiotic resistance in this organism is particularly concerning. This investigation was carried out to ascertain the antibiotic sensitivity profile of E. coli isolated from various food products randomly gathered from Egypt. To extract E. coli and examine its pattern of antibiotic susceptibility, 100 samples of raw milk, karish cheese, ground beef, and beef were bacteriologically processed. In the current study, E. coli strains were detected at a high frequency of 40% in raw milk, 28% in Karish cheese, 16% in ground beef, and 8% in beef. E. coli was isolated from 23% of milk, meat, and product samples. The 16S rRNA gene was detected using polymerase chain reaction (PCR) to confirm E. coli strains. The isolates of E. coli with the greatest percentages of multidrug-resistant (MDR) were tetracycline (26%), ampicillin (21.7%), streptomycin and sulfamethoxazole-trimethoprim (17.3%), cefotaxime, kanamycin and ceftazidime (13 %). The total occurrence of MDR E. coli was 34.7%. Pathogen cycling in food is common and may endanger the consumer's health. To avoid this entirely, good hygiene practices for dairy farms and abattoirs are essential for preventing contamination of milk, meat, and product samples.