Vol. 9, Issue 1, Part N (2024)

Author(s): Ridhima Mahadeva, Surendra and Abhishek Gaurav

Abstract: Food safety is a scientific discipline that describes how to handle, prepare, and store food to avoid food-borne illness. On the analysis of all the 120 dairy products samples collected from market available brands and local vendors/retail shops from Udaipur city (Rajasthan) it was observed that on the basis of cultural and biochemical characterization, 17 isolates were considered as presumptive Bacillus cereus. Out of the 120 dairy products samples including ice creams (n=40), lassi (n=40) and flavored milk (n=40), it was found that 9, 7 and 1 samples were positive for B. cereus giving a prevalence rate of 22.5%, 17.5% and 2.5%, respectively. In total, the prevalence of B. cereus was found to be 14.1% (17/120).