Introduction: Food-borne bacterial diseases in many parts of the world, cause problems in public health and induce economic loss. The consumption of a raw or semi-cooked livers on the basis of incorrect traditionally customs and false beliefs are common in Iran which leading to transmission of the infectious agents such as bacteria in this way. The aim of this study is to evaluate the bacterial contamination in livers were sold in retail, in butchers of Yazd city in 2014. Methods: In this cross-sectional study, sixty liver samples were collected randomly from butchers of yazd city. Samples were examined for total bacterial counts, counting the number of E. coli (by standard most probable number (MPN) technique) and the number of fecal streptococci and the presence or absence of Salmonella. Data were analyzed by using SPSS software version 18 and descriptive statistics. Results: The results showed that total of the 60 sample (100%) were contaminated with E. coli, and 4 samples (6.67%) were contaminated with faecal streptococci and 4 samples (6.67%) were also contaminated with salmonella. Conclusions: Because of Enteric Bacterial Contamination of raw or semi-cooked retail liver and consumption of these products by people, it is necessary to pay more attention to hygiene principles at all stages of slaughtering, distributing, transporting and selling of the product for preventing food -borne illness.