Milk is highly nutritive and one of the most complete single foods available in the nature for
health and promotion of growth. On other hand, milk provides essential nutrients for excellent
growth of many bacterial species. This study aimed at assessing microbial quality of raw cow’s
milk and determined antimicrobial susceptibility of the selected common milk-borne bacteria
isolated in Alharsha, Sabriha, Abi Issa, Rain, Surman, Sabratha cities.
Method we collected 27 samples of raw milk from farms with additional 12 samples from
shops in west coast Libya for laboratory analysis including microbial quality assessment and
antimicrobial susceptibility tests.
Result The milk was typically transported by traditional car without refrigeration until reaching
the point of sale, although microbiological contamination was initially low, with almost all
samples culture positive for NLF (Non-lactose fermentation) and Escherichia coli, all isolates
were sensitivity to Levofloxacin but Resistant to Augmentin, with highly resistance reach
against 8 of 10 antibiotics.
Conclusion: main source of microbial contamination of raw milk form the farms and increasing
prevalence of multidrug resistant strains with reduce susceptibility to antibiotics. Also, after
milking, milk was kept for long hours at temperatures favoring microbial growth and sold
without a microbial kill step with low boiling temperature of milk help kept some types of
bacteria.

Key words: Raw milk, Non-lactose fermentation, Antibiotics sensitivity test.