Kariesh cheese is a soft acid cheese made from naturally fermented skimmed milk mainly at farmers' home. Although it is an excellent source of nutritive substances, it is unhygienically produced and pose public health risks due to raw contaminated milk. Efficacy of acetic and citric acids were evaluated as an alternative method for kariesh cheese production to reduce the risk of S. Typhimurium and E. coli. food poisoning. The yield of cheese did not significantly differ (P>0.05) between citric acid treatments and control, but acetic acid treatments were significantly (P<0.01) the lowest yield. For sensory evaluation, lemon juice treatment was significantly the lowest score, while other treatments did not differ significantly (P>0.05). Acetic acid 1% was the most effective antimicrobial, producing a significant (P<0.01) 3.5 log reduction in S. Typhimurium and 1.84 log reduction in E. coli followed by Acetic acid 0.75%; 1.9 and 0.9 log reduction in S. Typhimurium and E. coli levels, respectively. Meanwhile, citric acid (0.75% and 1%) resulted in non-significant (P> 0.05) reductions in both of S. Typhimurium and E. coli levelS. Citric acid 2% achieved significant but low biological value reductions (0.59 and 0.58 log reduction) in S. Typhimurium and E. coli levels, respectively. But 3% citric acid treatment significantly (P<0.01) reduced S. Typhimurium and E. coli by 1.7 and 1.52 log reduction in comparison with the initial count. These results suggested that treatment of raw skimmed milk with acetic acid 1% or citric acid 3% is a good alternative for production of hygienic kariesh cheese.