Food poisoning microorganisms may gain entrance to dairy products during processing, handling and distribution, which lead to public health hazard or render the product unmarketable causing economic losses. The objective of this study was to declare the prevalence of some food poisoning microorganisms. One hundred and twenty random samples of locally manufactured dairy products; forty of each kareish cheese, ice cream and processed cheese were collected from street-vendors, groceries and supermarkets at El-Behera province for detection of some food poisoning microorganisms. The prevalence of Aeromonas hydrophila and Staphylococcus aureus were 32.5, 45 ; 40, 27.5 and 7.5, 5 % while, Escherichia coli and Pseudomonas aeruginosa were 40, 12.5 ; 30, 22.5 and 5,0 % in examined kareish cheese, ice cream and processed cheese samples, respectively. It seems necessary that the concerned authorities should impose regulation and bacteriological standards and take an active role to the control of produced milk production to ensure the maximum safety to the consumers. Overall, enforcement of HACCP system inside dairy plants is of crucial.