The contamination in the milk results from microorganisms during processing and site of production. The source of bacteria may be from the milking equipment’s, udder of the animals or after milk in handling procedure. The study was aimed to isolate E. coli and staphylococcus from milk (dairy farm, milk sellers and house) and milk products (viz. Yogurt, Ice cream, Khoa and Butter). The present study was performed to assess the microbiological quality of milk sold in and around Hyderabad city, India. 105 milk and milk products (viz; Yogurt, Ice cream, Khoa and Butter) samples were collected in and around Hyderabad. Each sample was enriched in peptone water and incubated at 37 °C for 24 hours. Each inoculum was cultured on selective medium for staphylococcus (Baird parker agar) and E. coli (Mac Conkey Lactose Agar) and incubated at 37 °C for 48 hours and 24 hours respectively. The isolated colonies were subjected to cultural, morphological, staining and various biochemical characteristics for their identification and confirmation. The outcomes of the present study revealed that out of 105 samples, 21 samples were found to be contaminated with Staphylococcus (10) and E. coli (11). The highest degree of contamination was recorded in milk from milk sellers on cycle (5) while the lowest was recorded in Ice cream (1). The present study reveals that the collected milk and milk products were found to be contaminated with Staphylococcus and E. coli which may cause food poisoning and pose a threat to public health. It indicates a need for more strict hygienic practices. To ensure that only good quality milk is sold, and there should be proper quality control system. This will improve the reputation as a quality milk supplier, increase the profits and protect the health of consumers.

Keywords: Food poisoning, Public Health, Entero-pathogenic bacteria.