Sterile milk and ice-cream containing different concentrations of Potassium Sorbate (0.20, 0.25, 0.30%) were prepared and infected with Bacillus cereus. The infected samples including thier controls were kept at room and refrigerator temp. (30°C & 8+2°C) for milk, and freezing and deep freezing temp. for ice-cream. Addition of Potassium Sorbate to sterile milk increased its keeping quality up to 72 h. and 5 d. at room and refrigerator temp. respectively inspite of their contamination with Bacillus cereus. Furthermore, Potassium Sorbate has an effect on the survival of Bacillus, cereus in ice-cream, in which the count decreased from 10 to 19x10', 6x10' and 4x10' at freezing temp. and from 10 to 17x10', 6x10' and 3x10' at deep freezing temp. for each concentration of Potassium Sorbate.