In this study, EHEC O157 was confirmed in 21.4% (6/28) of fermented cow’s milk; this is a high rate of isolation if compared to 9.6% (5/52) which was reported in Nigeria . The existence of EHEC in fermented milk samples could be explained by the acid tolerant property of the organism . Our data revealed that none of the raw she camel’s milk samples were positive for EHEC, however, despite scarcity of information about isolation of EHEC from she camel’s milk, one study from Iran demonstrated that 6.8% (3/44) of she camel’s milk samples collected were positive for EHEC . Our results also showed that 28.6% (2/7) of EHEC isolates were recovered from raw goat’s milk samples; this is to the contrary of another study where the incidence of EHEC O157 in goat’s milk was 0.7% (3/460) in samples collected in Greece , while no E. coli O157 was detected in any of the cheeses made with raw ewe’s and goat’s milk samples from Portugal . Raw cow’s milk yielded 3.5% (1/28) of EHEC O157 positive samples examined in this study. However, the percentage of positive raw cow’s milk samples with EHEC O157 in other studies were 17.4% , 12% , 10% , 2% , and 1.4% .