الفهرس 
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Abstract
Milk and dairy products are considered as crucial sources for of food-borne acquired infection by E.coli. Among pathogenic groups of E.coli, shiga toxin-producing E.coli (STEC) are considered a public health problem worldwide, causing various human gastrointestinal tract disease.The study included examination of 200 samples (25 of raw farm milk, raw market raw milk, 25 of kariesh cheese, 25 of Damietta cheese, 25 large scale ice cream, 25 small ice cream, 25 plain yoghrut,25 fruit yoghrut) Samples were randomly collected from different shops and supermarkets in Mansoura city, Dakahlia, Egypt.The samples were examined using two selective media (MacConkey and Eosin methylene blue). Recovered isolates were identified by using an array of biochemical and serological tests and by PCR detection of virulence genes. Our result revealed that upon using direct plating method E. coli was observed on MacConkey agar medium in 12%, 12%, 32%, 16%, 8%,12%, 16% and 8% of raw farm milk, raw market milk, Kariesh cheese, Damietta cheese, large scale ice cream, small scale ice cream, plain, and fruit yoghurt, respectively. On EMB agar medium, the incidence was 36%, 20%, 44%, 20%, 16% and 16% respectively without occurrence in yoghurt of both types. While using enrichment method E.oli was detected with incidence of 20%, 16%, 36%, 16%%, 8%, 16%, 16%, 12% on MacConky agar, and wih incidince wih 44%, 32%, 52%, 24%, 16%, 20% also without detecion in yoghurt of both types on EMB. E. coli O157:H7 was found in 1 (4%) of raw farm milk and 2 (8%) in kariesh cheese with their virulence genes eaeA, stx1, stx2, hly and rfbE. Upon using natural plants, the sensory properties of the expermintally plant added yoghurt were evaluated, Date yoghurt was the most accepted one by the panelists followed by control plain one followed by pomegranate yoghurt, marjoram yoghurt was the least accepted.Marjoram had the greatest antibacterial effect against E. coli O157: H7.