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Background  From a clinical perspective, it is essential to know the microbial safety of fermented dairy products. Doogh and kashk are fermented dairies. These products are used by millions of people but their microbial qualities are unknown. Shiga toxin producing  Escherichia coli  (STEC) is one of the most commonly detected pathogens in the cases of food poisoning and food-borne illnesses. The present investigation was carried out in order to study the molecular characterization and antimicrobial resistance properties of STEC strains isolated from fermented dairy products.    Methods  Six hundred fermented dairy samples were collected and immediately transferred to the laboratory. All samples were cultured immediately and those that were  E. coli -positive were analyzed for the presence of O157 , O26, O103, O111, O145, O45, O91, O113, O121 and O128 STEC serogroups,  tetA ,  tetB ,  blaSHV ,  CITM ,  cmlA ,  cat1 ,  aadA1 ,  dfrA1 ,  qnr ,  aac  ( 3 )- IV ,  sul1  and  ereA  antibiotic resistance genes and  stx1 ,  stx2 ,  eaeA ,  ehly ,  cnf1 ,  cnf2 ,  iutA ,  cdtB ,  papA ,  traT ,  sfaS  and  fyuA  virulence factors using PCR. Antimicrobial susceptibility testing was performed also using disk diffusion methodology with Mueller–Hinton agar.    Results  Fifty out of 600 (8.33%) dairy samples harbored  E. coli . In addition, yoghurt was the most commonly contaminated dairy. O157 (26%) and O26 (12%) were the most commonly detected serogroups. A significant difference was found between the frequency of Attaching and Effacing  E. coli  and Enterohaemorrhagic  E. coli  ( P  <0.05).  Stx1  (44%),  eae  (36%),  papA  (32%)  stx2  (30%), and  ehly  (28%) were the most commonly detected virulence factors. The genes encode resistance against tetracycline ( tetA  and  tetB ) (76% and 70%, respectively), cephalothin ( blaSHV ) (38%), ampicillin ( CITM ) (36%) and gentamicin ( aac  ( 3 )- IV ) (32%) were the most commonly detected. High resistance levels to tetracycline (84%), penicillin (46%), ampicillin (38%) and streptomycin (36%) were observed.    Conclusion  Fermented dairy products can easily become contaminated by antibiotic resistant STEC strains. Our findings should raise awareness about antibiotic resistance in Iran. Clinicians should exercise caution when prescribing antibiotics, especially in veterinary treatments.

Virulence factors, serogroups and antimicrobial resistance properties of Escherichia coli strains in fermented dairy products