Currently, the increased interest in the field of food safety are shifted toward using natural food preservatives instead of chemicals which may have some harmful effect either on human health or food constituents. A total of 60 milk-based desserts samples, rice pudding, Mahallabia, and custard (20of each) were collected from different dairies and pastry shops in Tanta city, Egypt. The collected samples were examined for isolation and identification of Staphylococcus aureus (Staph. aureus) and Bacillus cereus (B. cereus), detection of virulence genes for both organisms using PCR and finally, studying the effect of two probiotics strains of Lactobacillus acidophilus L. acidophilus) and Bividobacterium lactis ( B.lactis) on the survival of Staph. aureus and B. cereus in rice pudding during refrigerator storage for 14 days. The incidence of Staph. aureus was 40%, 20% and 10% in the examined rice pudding, Mahallabia, and custard samples, respectively. While the incidence of B. cereus was 60%, 45% and 30% in the same examined samples, respectively. The result of PCR for virulence genes revealed presence of spa and coa gens in all Staph. aureus isolates(100%) and revealed presence of nhe and cytk gens in all B. cereus isolates (100%). Staph. aureus and B. cereus counts were decreased in rice pudding samples significantly (p<0.05) at 3^rd, 7^thand10^th day of storage in samples with added both probiotics strains. So, Rice pudding was considered suitable food for the delivery of probiotic micro-organisms, with sufficient viability and acceptable sensory characteristics.