One hundred samples of dairy products (25 each) of UHT milk, plain yoghurt, fruit yoghurt and white soft cheese samples were examined for total viable count, and the presence of foodborne pathogenic microorganisms. The results declared that the mean total bacterial counts/ml or gm were 2.9 x104 and 7.8 x104 in examined UHT milk and white soft cheese samples, respectively. Staphylococci, Enterococci, E. coli, and Clostridium perfringens were detected in (0.0, 28.0, 40.0 and 64.0 %) & (16.0, 20.0, 36.0 and 48.0 %) & (0.0, 20.0, 28.0 and 28.0 %) and (8.0, 0.0, 0.0 and 12.0 %) of examined samples, respectively. The mean values of isolated organisms/mL or gm were (0, 1.2 x103, 1.3 x103 and 3.4 x103) & (1 x103, 1.4 x103, 1.98 x103 and 1.95 x103) & (0, 7.6 x102, 2.2 x103 and 2.1 x103) and (0.9 x103, 0, 0 and 3.3 x103), respectively. The predominant isolated bacterial stains were Staphylococcus aureus, Staphylococcus epidermidis, Enterococcus faecalis, Enterococcus faecium, Enterococcus durans, E. coli, and Clostridium perfringens by frequency distribution of (0.0, 21.7, 12.9 and 20.4 %) & (0.0, 26.2, 29.0 and 26.5 %) & (28.6, 21.7, 19.4 and 10.2 %) & (42.8, 8.7, 12.9 and 14.3 %) & (0.0, 0.0, 3.2 and 8.2 %) & (0.0, 21.7, 22.6 and 14.3 %) and (28.6, 0.0, 0.0 and 6.1 %) of total isolates, respectively. Meanwhile, Campylobacter jejuni and Salmonellae failed to be detected in all examined samples. The sanitary and public health importance of these organisms as well as control measures to improve the quality of dairy products and to safeguard the consumers from infection were discussed