The bulk gathering and distribution of milk from various sources had the function of a potential route for disease transmission throughout the industrialization of developing nations, which also brought about a number of issues in addition to the much-appreciated progress.. Food may harbor antibiotic-resistant bacteria. The antibiotic resistance of foodborne pathogens entering the food chain has a growing impact on human health and the economy, too. Dairy products have been occupied as potential sources for spreading of antimicrobial-resistant bacteria, with a direct link between the animal microbiota and the human digestive tract. Therefore, widespread and indiscriminate use of these antibacterial drugs is crucial for dairy production and runs the risk of spreading infections that are multidrug resistant (MDR) or bacteria that produce ESBLs. ESBLs are bacterial enzymes that break down oxyiminocephalosporins, and the Temoniera (TEM), sulfhydryl variable (SHV), and Cefotaxime-Munich (CTX-M) varieties are the most therapeutically significant class a -lactamase enzymes.<br />Food is really important in our daily lives. Throughout the world, billions of people consume milk and dairy products on a daily basis. Dairy products are high in nutritious value, and their use is on the rise around the world. Due to their high nutrient properties, milk and dairy products are indeed a great growing medium for a wide variety of microbes. Contamination of milk and dairy products by bacteria is a widespread phenomenon. Food-borne illnesses and microbial infections affect 20 million cases globally annually. Listeria monocytogenes, Salmonella enterica, Campylobacter jejuni, and Escherichia coli 0157:H7 have all been linked to foodborne infections caused by dairy consumption over the last couple of decades. The damage that milk causes is a significant commercial disruption all across the world. Food quality is defined by microbial capacity and the presence of bacterial pathogens in foods. Raw milk causes plenty of microbial problems in dairy products, including cheese, butter, and yoghurt. Staph. aureus may be a part of the resident microflora of a living animal, but Salmonella sp. and E. coli 0157:H7 may be the result of fecal pollution during the initial milk collection. Pollution can also occur during transportation, storage, and industrial activities. The food industry continues to face challenges in preventing post-development contamination by spoiling microbes and delaying the growth of living creatures. <br />As a result, the microbiological examination of milk and dairy nutrients must be given greater priority. It is stressed that milk must be thoroughly pasteurized and that sufficient hygienic measures must be taken in the manufacturing of dairy products. Furthermore, from the perspective of product safety, the orientation of meal processors on personal cleanliness is fundamental. Food-borne pathogens are creating a slew of ailments that are wreaking havoc on human health and the economy.<br /><br />By: Msc Waleed khalid mohammed