Low water activity (a_w) is essential for extending shelf life as well as attaining microbiologically safe foods, such as in dehydrated milk products. Certain harmful microbes can enter the food chain opportunistically during processing and survive in dehydrated foods, causing serious concerns over food safety. The objective of this study was to investigate the survivability of Escherichia coli in powdered goat milk (PGM) at 4°C and 22°C during 0, 2 and 4 mo storage. Three different lots of commercial whole goat milk powder products were purchased from a local retail outlet, and the total amount of each lot was divided into 2 equal quantities to assign them to 2 treatment groups as control and E. coli inoculated groups. Ten grams of the experimental PGM samples were inoculated with 50 µL of E. coli K12. Both of the treated and control samples without inoculation of the pathogens were subjected to the 2 temperature and 3 storage treatments. All experimental PGM samples were microbiologically analyzed according to the manufacturer’s procedure (3M Center, St. Paul, MN). The PGM samples in duplicates were serially diluted, plated on the 3M Petrifilm EC plates, and colonies were counted after 48 h incubation at 37°C. The initial inoculation rate was at least 8 log cfu/g for each sample. Results showed that the inoculated experimental PGM contained average 5.01 log cfu/g E. coli in the initial samples. Mean E. coli counts of 4 and 22°C at 0, 2 and 4 mo storages were: 5.01, 4.16; 3.43, 1.85; and 3.77, 1.48 cfu/g, respectively, indicating that E. coli counts significantly (P < 0.01) decreased during 4 mo storage period. There were significant (P < 0.01) differences in E. coli counts between temperatures and between storage periods for both of main factors. E. coli counts of the powder milk samples were not affected by batch effect up to 2 mo, but did affect at 4 mo storage. It was concluded that the survivability of E. coli in the powdered whole goat milk significantly decreased as the storage time advanced.