On January 30, 2020, Khazar University Department of Life Sciences has completed a project on “Study of the viability of E.coli and Salmonella spp in increasing concentrations of salt in dairy products during different exposure periods”, which began in August 2019. The project lasted 6 months. Within the project, the viability of these bacteria in dairy products infected with E. coli and Salmonella spp cultures, which are pathogenic to human beings, was compared in vitro with different exposures and different concentrations of saline solutions. The project was conducted in accordance with the International Epizootic Bureau, ISO standards, and US Clinical Laboratory Standards. Isolation and cultivation of E. coli was performed in accordance with ISO 16649-1: 2018 for isolation of Salmonella spp in compliance with ISO 6579:2002 standard. Incomplete results from the project were presented on November 25 and 26, 2019 at the international scientific-practical conference on “Application of Innovations in the Development of Veterinary Science”. The full results of the project are planned to be published in “Khazar Journal of Science and Technology” in 2020 issue 1, vol. 5.