Yersinia enterocolitica was isolated from raw milk and dairy products from 10% of the examined samples. The highest isolation rate was 22%, from raw milk, followed by 12%, 4% 3 and 2% from fermented milk (Rayeb), pasteurized milk and ripened salted cheese, respectively. 4 The virulence-associated genes ail and yst were detected in 30 and 10% of the isolates, 5 respectively, while these genes were present simultaneously in 10% of the isolates. All the 6 isolates showed susceptibility to gentamicin, ciprofloxacin and chloramphenicol, while only two 7 of the isolates exhibited multidrug resistance. Storage of inoculated pasteurized milk at 8 refrigeration (4°C), freezing (-20°C) and room (25°C) temperatures revealed significant 9 differences in Y. enterocolitica counts and relative expression of the two virulence genes. In conclusion, the isolation of potentially pathogenic Y. enterocolitica isolates from retail dairy 11 products pose risk to consumers. Therefore, screening of the prevalence, pathogenicity potential 12 and antibiotic resistance is essential to implement control measures.