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Bacillus cereus, a spore-forming bacterium and frequent cause of food poisoning, poses a safety threat to dairy and rice industries due to its high contamination rates and ability to produce toxins like cereulide. Because of widespread presence and thermal resistance of the spores, B. cereus cannot be eliminated from the environment and may survive in processing plants. Survived spores can develop into vegetative cells, leading to a heightened risk of cereulide production in the processing environment. Both spores and vegetative cells have an ability to adhere to the surfaces of dairy plants and form biofilm, serving as the site for cereulide production and accumulation. Therefore, it is crucial for the food industry to address potential sources and pathways of B. cereus contamination and their connections to cereulide production in processing lines. In this review, the sources of contamination of B. cereus, including spores, vegetative cells, and biofilms, and analyzes their potential role in cereulide production at each stage of dairy and cooked rice processing were analyzed. In addition, the controlling methods to prevent B. cereus contamination and cereulide production in the processing lines were proposed, offering valuable insights for improving microbial risk management in the food industry.

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