A total of 60 samples including (30 plain yoghurt and 30 rice budding) were collected from dairy shops, supermarkets and groceries in Zagazig city, Egypt and analyzed for enumeration of their Aerobic spore-formers and Bacillus cereus counts. The proteolytic activity of isolated Bacillus cereus was also investigated. The results obtained showed that mean counts of Aerobic spore-formers in the examined yoghurt and rice budding samples respectively were 5.3x10⁴ and4.6x10⁵, while Bacillus cereus could be isolated from 12 (40%) and 22 (73%) with mean counts of 1.3x10³ and 1.6x10⁵of the examined samples, respectively. Out of 60 Bacillus spp. isolated from examined yoghurt samples, Bacillus licheniformis was predominating and comprising 23(38%) while 9 (15%) isolates proved to be Bacillus cereus and on the other hand Bacillus cereus was predominating other Bacillus spp. isolated from rice budding samples 25(42%). 20 (80%) out of 25 Bacillus cereus obtained from rice budding samples possessed proteolytic activity compared to    5 (55.5%) isolates from yoghurt samples. Results were discussed in the context of present microbiological specifications and the need for its implementation by regulatory agencies to ward off possible health hazards arising from these microorganisms.