10.22376/ijpbs.2019.10.1.p1-12 Volume 5 Issue 3 2014 (July- September) The present study was conducted to check the microbiological safety of pre-packaged foods during January 2011 to April 2011. A total of 30 randomly collected samples from retail outlets were subjected for presence of microorganisms and total viable count. lessThan i greaterThan lessThan /i greaterThan Out of 30 samples 28 (93.2%) showed the growth, Total Viable count ranged from 4 x 10 lessThan sup greaterThan 2 lessThan /sup greaterThan to 2.5 x 10 lessThan sup greaterThan 7 lessThan /sup greaterThan CFU/g. Among positive samples 57.14% were Gram-positive organisms, 35.70% Gram-negative organisms while 7.14% fungus i.e. lessThan i greaterThan Candida. lessThan /i greaterThan Amongst Gram negative organisms maximum isolates were of lessThan i greaterThan E. coli lessThan /i greaterThan 70% lessThan i greaterThan , lessThan /i greaterThan 10% lessThan i greaterThan Pseudomonas sp. & 20% Klebsiella lessThan /i greaterThan sp. ,while lessThan i greaterThan Staphylococcus aureus lessThan /i greaterThan 18.75% was the predominant Gram positive pathogen followed by lessThan i greaterThan lessThan /i greaterThan   lessThan i greaterThan Streptococci lessThan /i greaterThan sp. 6.25%. The presence of potential pathogens in food samples reveals the need of accomplishment of quality control measures in marketing to improve public health risk. PRACHI CHAUDHARY,SHELZA BANYAL,VIKAS BENIWAL AND VARSHA SINGH Pre-packaged foods, Microbiological safety, Pathogenic, spoilage bacteria. 333-340