Milk could be an important itemsof food for over six billion folks everywhere the world and a big contributor to food safety. It is the primary source of nutrition for young mammals. The study was conducted in Bahir Dar City, aimed to assess general hygienic handling practices and bacteriological quality and safety of raw cow milk produced and marketed in Bahir Dar City. Thirty milk samples were asepticallycollected and tested between February and June, 2021 for bacteriological analysis from each source (producers and consumers, the milk vendors in café). MacConkey broth and brilliant green lactose bile broth were used to presuptive test of coliforms and confirmatory test of coliforms, respectively.Nutrient agar was used to culture total aerobic mesophilicbacteria. In addition, from each sample source (producers and consumers) thirty randomly selected respondents were interviewed to assess milk hygienic-handling practice of producers and consumers. As indicated in table 5 most of milk producers did not use separate towel when they are milking,have not practice of washing their hands by using soap, use plastic buckets for milk collection and they were stored milk at room temperature until it sells. Moreover, as indicated in table 6 most of milk consumers were used plastic buckets for milk collection, tap water only for cleaning of milk containers and they were stored milk at room temperature.The average total aerobic bacterial count (TABC) of raw milk from producers and consumers was 5.73±0.7 and 7.66±0.96 log10cfu/ml, respectively. The mean of total coliform count was obtained in raw milk samples from producers and consumers were 904.33±373.7 and 1325.33±378.1MPN/ml, respectively. In addition, the mean of faecal coliforms count was obtained in raw milk samples from producers and consumers was 401.33±270.3 and 644.67±320.64MPN/ml, respectively. TAMBC and coliform count were higher from samples of consumers. There was statistically significant difference in TAMBC, total and faecal coliforms count between producers and consumers of raw milk samples (P<0.05). The bacterial isolates were detected in raw milk samples from producers and consumers were E.coli 7 and 12, respectively. Whereas, Salmonella spp. from milk producers and consumers 2 and 7, respectively. This study reveals contamination of raw milk and a potential health risk to consumers.