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Abstract
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Escherichia coli (E. coli) is one of the most important microorganisms causing infections of the digestive and urinary tracts in humans and animals. The main way of transmission of this pathogen is through the fecal–oral chain; however, the handling of food during processing is considered risky because it can allow the transfer of this pathogen [1]. Furthermore, E. coli is one of the most important and leading causes of mastitis in cattle, from which the pathogen can easily be transmitted to consumers through milk and dairy products [2]. In this regard, due to the excessive use of antibiotics used to control these diseases, significant resistance to a wide range of antibiotics has developed in several E. coli strains [3,4]. For this reason, the presence of the multi-drug pathogens in foods of animal origin such as milk, meat, and poultry has dramatically increased in recent years [5]. So, the consumption of high-risk foods including raw milk and artisanal (traditional) products such as cheese, yoghurt, whey, cream, creamy desserts, and roulette cakes can play an important role in the transmission of these multi-drug resistant pathogens. In the last decades, many strategies have been undertaken to fight multidrug-resistant bacterial infections, including phage therapy, new vaccines, and new peptides, to name a few [6]. In addition, many studies are focusing on finding new and effective antimicrobial agents such as essential oils (
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