Microbiological assay of 150 samples of dairy products for the incidence of Co-liforms, E. coli, E. coli 0157:H7 and non-0157 E.coli, show the recovery of the Coli-forms and E.coli from the tested products with different incidence percentage. Strains of E. coli 0157:H7 and non-0157 E .coli were recovered from 9 (6%) and 13(8.6%) of the total samples, respectively. The behaviour of these isolates were tested when exposing to low pH, salt, low holding temperature and heat treatment. The results indicate obvious survival of E. coli 0157:H7 and non-0157serotype with pH as low as 3.8 pH for 5 days. Also, survival or even multiplication in TSB con-taining <6% salt. Moreover, the strains remained viable at low holding temperature (5oC). So, the product which contaminated with this pathogens remain hazardous even under such stress condition. Decimal reduction times (D-values) of cells sus-pended in saline solution, TSB medium, reconctituted dry milk and chocolate milk were determined. The greatest survival as evidenced by highest D and Z values oc-curred with chocolate milk. Product composition and type of strain affected the heat lethality rates.