الفهرس 
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Abstract
A total of two hundred and fifty samples (50 each of raw milk, yogurt, Damietta cheese, Karish cheese, and Ice-cream), were randomly collected. Coliform organisms were found in 98 % , 48 % ,48%, 52%, and 68 % ,while The pathogenic E. coli (MPN/ml or gm) at 44o C were found in 40% of raw milk samples while it were present in 34%, 18%, 12%, and 16 % of yogurt , Damietta cheese , Karish cheese , and Ice- cream samples respectively. Other species of coliforms as could be detected in the examined samples with different percentages. PCR photo of the electrophoretic analysis of PCR of VT- 2 (verotoxin- 2) producing E. coli O 157:H 7. In fresh soft cheese with 3 % NaCl, the organism could survive for 45 days, In yogurt the organism could survive for 10 days, While at refrigerator temperature, the organism could survive for 14 days.