الفهرس 
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Abstract
This study aimed to evaluate the quality and shelf life of some cheeses, determine the prevalence of E. coli, Staphylococcus aureus and Salmonella, serological analysis of isolates of Escherichia coli, detect some virulence genes and determine antibiotic resistance of the isolated bacteria. This study conducted a number of 100 samples of four different types of cheese, which are Talaga, Domiati, Cheddar, and Ras cheese (25 samples for each type). All samples were collected in sterile plastic containers with lids and kept at a temperature of 4°C until they arrived at the laboratory for examination in terms of organoleptic properties, quality, shelf life, microbial isolation and antibiotic resistance. The results showed the following: The quality of cheese decreases significantly with the length of storage period and therefore the shelf life decreases, especially at room temperature compared to the temperature of the refrigerator. This study also showed that Escherichia coli was identified in 86.6%, 85.7%, 52.1% and 38.8% of the samples of Talaga, Domiati, Cheddar, and Ras cheese, respectively, all isolates of Escherichia coli and Staphylococcus aureus showed resistance to at least one antibiotic, and most of the isolates showed resistance to more than one antibiotic. from the above results, we can conclude that high storage temperatures lead to changes in the sensory characteristics of cheese, which led to a decrease in quality and shelf life, and also samples of Talaga, Domiati, Cheddar, and Ras cheese showed contamination with Staphylococcus aureus and Escherichia coli and showed resistance to many antibiotics. Therefore, the consumer must keep the cheese at refrigerator temperature, and the cheese factories must be monitored to ensure hygiene during manufacturing and the application of the HACCP is also essential.