RESUMEN
Ninety random samples of Kareish cheese, rice milk and yoghurt were collected as 15 samples of each from dairy shops and street vendors. The results obtained as a mean of total bacterial count, coliform, yeast and mould of dairy shops 3.9 x 104, 2 x 102 ,1.6 xl0[4] 4.4xl0[4], 3.5 xl0[2], 1.4 xl0[3], 1.5 x 10[2] i 4.5 x 10[3], 0.51 x 10[2], 1.5 x 10[3],1.2 x 10[3] and street vendors 6.3 x 10[4], 9.6 x 10[2], 4.4 x 10[4] 3.6 x 10[3] 8.7 x 10[4] 4.3 xl0[2], 2.2 x 10[3], 7.3 x 10[2]U.9 x 10[2], 2.3 xl0[2], 14 x 10[2], 4 x 10[2] respectively. The mean count of Staphylococcus aureus, for rice milk andyoghurt were 1.1 x 10[2], 6 x 10[2]; 3.4 x 10[2] and 10 x 10[2], respectively. The incidence of E. coli for the three products were 6.6%, 33.3%; 13.3%, 26.6%; 13.3% and 20.0%. Incidence of Staphylococcus areus enterotoxins both type A and D were 7.7% but C was 23.1%. The isolated moulds were Alternaria sp., Asp. Niger, Caldosporium sp., Asp. flavus and penicillium sp. Salmonella failed to be detected in all examined samples The public health importance as well as hygienic measures to improve the quality of the products were discussed