## 1 Introduction  
Foodborne diseases have been known to be a major public health and economic risk in both rich and poor countries. As a result, the safety of microbial foods has emerged as a major global concern. Microbial contamination is among the most common causes of food degradation worldwide [1]. Food contamination by bacteria can happen at any time as in the industry. Contamination refers to any change that produces unsafe food. During the preservation of most dairy products, various factors might affect their microbiological safety and quality [2]. Between the final manufacturing phase and their use, ready-to-eat foods are not modified [3]. Milk and dairy products are vital components of human nutrition and play a significant role in many people's diets around the world because they include protein, vitamins, and minerals that are essential for the health of people of all ages and genders [1]. Dairy products preserve milk's nutritional content while also making it more attractive to consumers [4]. Fresh milk's microbiome is complex, and it changes depending on a variety of factors, including cleanliness, seasonality, animals, and others [5]. Denaturation happens when microbes break down milk's carbohydrates, proteins, and lipids, producing a harmful output [4]. Milk produced from healthy cows can be considered bacteria-free, but agricultural and dairy environments can be sources of contamination, especially during milking and in cheese production. In particular, _B. cereus_ was previously known to be responsible for the spoilage of raw milk [6]. Moreover, a brief risk assessment of _B. cereus_ in the Netherlands predicted that almost 7% of pasteurized milk is characterized by an amount of this pathogen greater than 5 log cfu\(\cdot\)mL\(-\)1 [7]. Although vegetative _B. cereus_ cells cannot survive pasteurization, their spores are resistant to heat treatments, highlighting their viability in pasteurized milk. _Bacillus cereus_ has also been found in some dairy products, with their frequency varying from 2 to 52%, depending on the type [8; 9]. Bacteria that cause disease, like _Escherichia coli_, _Escherichia faecalis_, and _Bacillus cereus_, can grow in yogurt. These bacteria can enter milk and its derivatives through certain internal and external factors found during the processing of dairy products, such as poor line hygiene. Contaminated equipment in manufacturing, the air flow in production rooms, and the personal hygiene of workers are not guaranteed [10]. Industrial processes have improved the quality, storage, transportation, and marketing of products. Microbiological parameters, especially coliform counts in general, _Escherichia coli_ and _Enterococcus bacteria_, are commonly used to verify these conditions [11]. Acidity and temperature standards are also followed to assess the yogurt's ability to preserve its state. Statistics show variations from 0.6 to 1.5 g of lactic acid per 100 g of product, and storage temperatures in dairy markets and industries should not be higher than 100 \({}^{\circ}\)C [12]. The presence of foodborne pathogens and microorganisms in yogurt, which include bacteria and fungi, is determined not only by the animal's health, but also via the conditions of its manufacture, storage facilities, and the technologies used [13]. Spore-forming bacteria are a special problem that can penetrate milk production steps because they have the potential to resist abiotic stresses in the spore phase [14; 15]. All the same, [PERSON] [2] discovered that _Bacillus cereus_ was not involved in food contamination, while cellular tests confirmed the creation and efficiency of _Bacillus circulans_, _Bacillus lentus_, and _Bacillus subtilis_ at high temperatures [16; 17]. _B. cereus_ is found in milk products with varying levels of pollution in Egypt and India [18; 19]. _Serralita_ spp. can build colonies on abiotic surfaces [20] and create heat-resistant enzymes, allowing them to degrade milk at various stages of production [21; 22].