Two hundred samples (fifty each of,raw milk, cream .Kariesh cheese and processe cheese), collecteu from markets and shops in -different districts in Zagazig citywere examined in this work for incidence of food-poisoning organisms-Coliform organis 8 could be det cted in three s&m-pIes of processed cbeese ana in all sampl.es of raw lIIi.lk,cream and Kariesh cheese.The mean counts (MPN/l 0 g. or 1.)rent products were 17.44 x 102 + 13.06 x12 8 8~ 4.94 x 10 ,74.20 x 10 ~ 48.77 x 10+ 9.59 x 1013 re8pectivel.y.Exawined saapl.es of raw milk~ cream and Karieahchees. proved to be contaminated with E. coli at percen-tagea of 8 , 12 and 14 respectively, whi1he organifailed detectioD in proce.5ed cheese ••• ples.Enterobacter cloacae, ~nt. Liquefaciens, K1ebsiellaaerogenea, Kl. edwardsii Varo atlantae, Kl. pneum~nae andCitrobacter freundii could ~ isolate froe examined rAilk, cream, K~u~iesh cheese ;;and processed cheese aampl.ellit varyiiag percentage ranging form 2~ to 40”, while En-terobacter aerogenes could be isolated from raw milk and cream samples only