The occurrence of major enteric bacteria in Ethiopian traditional dairy products and associated critical points of contamination during milk production, processing and preservation were studied. Overall, the genera Citrobacter, Enterobacter, Escherichia, Klebsiella, Providentia, Salmonella, Serratia, Hafnia, Klyuvera and Erwinia were isolated from the dairy products, samples of cleaning water and udder swabs. Important human pathogenic species such as Enterobacter sakazakii and Klebsiella pneum. subsp. pneumoniae were identified. Critical points of contamination during milking include: absence of udder washing, use of collective towel for udder drying or no use, finger dipping in milk, poor hygienic conditions of milking cows and barn; and poor personal hygiene of milk handler. Milk processing materials and absence of heat treatment of milk could represent critical points of contamination during processing, while ingredients added to dairy products and poor storage conditions of products could be critical sources of contamination during preservation. Use of river and ground water for cleaning purpose without treatment could be an important source of contamination at all steps. The knowledge of the enteric bacterial properties of traditional dairy products and the associated critical points is essential for the improvement of quality and preservation of the products. (Texte intégral)