110 samples of dairy products were collected from different localities and farmer's houses (40 raw milk samples, 20 raw cream samples, 30 Kariesh cheese samples and 20 yoghurt samples). Samples were examined microbiologically for the presence of enteric pathogens. In raw milk, E. coli, Shigella dysenteriae, Salmonella enterica in-diana gr. B (04, 12-H, Z-H21, 7), Yersinia ente- rocolitica and klebsilla pneumoniae could be isolated from 27.5%, 7.5%, 2.5%, 5% and 2.5% of examined samples respectively. In raw cream, E. coli and Shigella dysenteriae could be isolated from 15% and 5% of examined samples respec- tively. In Kariesh cheese, E. coli, Shigella dysen- teriae, Salmonella enterica indiana, yersinia ente- rocolitica and Klebsilla pneumoniae could be isolated from 43.3%, 16.6%, 3.3%, 3.3% and 6.6% of examined samples respectively. For yoghurt, E. coli and Yersinia enterocolitica could be isolated from 20% and 10% of examined samples respectively. From different 25 tested strains, 17 strains (68%) were positive for production of enterotoxin (7 strains of E. coli, 3 strains of Shigella dysenteriae, 2 strains of Salmonella enterica indi- ana, 3 strains of Klebsilla pneumoniae and 2 strains of Yersinia enterocolitica). The public health importance of isolated organism as well as recommendation for prevention of microbial contamination of dairy products were also discussed.