A total of 1800 g fresh minced beef were divided into 6 equal groups (3x100 g of each). Bacillus cereus was inoculated into each group with infective dose 29x10 7 cfu/g. The used natural oils were thyme oil (0.6% and 1%), cinnamon oil (0.6% and 1%) and mixture of them (0.4 % from each). The inoculated samples were stored at 4 o C in refrigerator until be used. The inoculated groups were examined every 24 hours for sensory examination (overall acceptability) and B. cereus count. The experiment was performed in triplicate. Thyme oil (0.6 and 1%) decreased count of B. cereus (cfu/g) from 2.2x10 8 (initial load) to 5.8x10 7 and 8.8 x10 6 with reduction percentages 73.63% and 96% on 5 th day and 6 th day of storage, respectively. Cinnamon oil (0.6 and 1 %) decreased count of B. cereus (cfu/g) to 9.8x10 7 and 6.1 x10 7 with reduction percentages 55.45% and 72.27% on 3 rd day and 5 th day of storage, respectively. Mixture of (thyme and cinnamon oils) decreased count of B. cereus (cfu/g) to 8.6x10 6 with reduction percentage 96.09%on 6 th day of storage. In control group B. cereus count increased from 2.2x10 8 (initial load) to 5.1x10 8 on 3 rd day. Furthermore, thyme oil (1%) and mixture treated minced beef showed overall acceptability till 6 th day of storage. In comparison, thyme oil (0.6%) and cinnamon oil (1%) showed overall acceptability till 5 th day. While, cinnamon oil (0.6%) and control group showed overall acceptability till 3 rd day. Generally, mixture of thyme and cinnamon oils (0.4% of each) proved to be more efficient than other concentrations in suppression of B. cereus growth in minced beef, Therefore, It is recommended to improve safety of the meat products.