Spoiling milk products worldwide is a huge economic problem. The microbial capacity and incidence of the bacterial pathogens in foods are indicators of food quality. In addition, the education of food handlers about personal hygiene is importance from food safety point of view. The highly nutritious nature of dairy products makes them especially good media for the growth of microorganisms. The microbial contamination is one of the leading causes of food spoilage worldwide. The contamination of food with microbes can occur at any stage of the food chain. A large number of diseases are caused by foodborne pathogens with significant effects on economy and human health .Bacterial pathogens use a variety of different motility modes, including swimming, twitching, and swarming. S.aureus is commonly food born pathogen of great importance of animal and human concern. it is responsible for contaminate dairy products, kariesh cheese and ice cream from different sources during their production, processing and handling that make them unfit for human consumption or even a dangerous source of infection among customers establishing a potential health hazard. S. aureus is also known for its ability to secrete a host of toxins to aid in host tissue infiltration and acquire nutrients. The features of the most common pathogenic bacteria (Salmonela, Shigella, Listeriamonocytogenes, Bacilluscereus, Campylobacter, Clostridium, Cronobacter, E.coli, Staphylococccus aureus, Vibrio, Yersinia enterocolitica, viruses (Hepatitis A and Noroviruses) and parasites (Cyclospora cayetanensis, Toxoplasma gondii and Trichinella spiralis . Antimicrobial resistance (AMR): the ability of microbes to grow in the presence of a drug that would normally kill them or limit their growth. AMR complicates infection treatment is linked to increased mortality and morbidity. The emergence and spread of resistant and multidrug-resistant (MDR) bacteria has enormous implications for worldwide healthcare delivery and population health. Virulence functions are often encoded on large extrachromosomal plasmids by pathogenic bacteria. These plasmids are maintained at low copy number to reduce the metabolic burden on their host. The widespread use of extended-spectrum cephalosporin creates a reservoir of resistant bacteria. Moreover, multi-resistance frequently associated with strains carrying ESBLs, which could dramatically reduce the treatment options. The increasing number of Enterobacteriaceae with ESBLs that also contain MBLs or AmpCs and other new mechanisms of resistance to fluoroquinolones or aminoglycosides indicate that recent increase of ESBLs –producing bacteria in Europe constitutes a complex problem. ESBLs are worthy of the scientific community's attention over the past decades among the β-lactamases. ESBL's older and classical definition includes TEM-1, TEM-2, or SHV derivatives. ESBL is divided into three main groups by the most recent definition. (I) ESBLA (class A ESBLs): CTX-M, SHV and TEM enzymes. (II) ESBLM (miscellaneous ESBLs) are sectioned into ESBLM-C (class C, plasmid mediated AmpC) and ESBLM-D (class D). (III) ESBLCARBA (ESBLs that degrade carbapenems) are divided into ESBLCARBA-A, ESBLCARBA-B, and ESBLCARBA-D. More than 500 𝛽-lactamases have been reported to date produced by diverse bacteria. Beta-lactamases be the most common resistance mechanism that contributes to widespread resistance among Gram-negative microbes. Transmission of resistance occur between microorganisms. NDM-1 producing E. coli infects the host by commonly invading sites like, urinary tract, blood, lungs, and wounds, leading to urinary tract infections, septicemia, pulmonary infections, diarrhea, peritonitis, device-associated infections and soft tissue infections.<br /><br />Waleed Khalid Mohammed