The aim of the study was to estimate the effect otthe composting process in the container technology Kneer on E. coli inactivation. The bacteria placed in the special carriers were introduced into the composted material. The elimination rate of E. coli differed depending on both the carriers· location in the biomass and the thermal conditions. The most effective hygienization, nr the material was noticed in summer - after 48 h in the middle layer, 6 days in the top layer and 10 days in the bottom layer. In spring and autumn, the bacteria survived the longest in the bottom layer - 85 and 45 days, respectively. Apart from the high temperature, the research points out the action of other factors such as competition, antagonism and antibiosis.