B acillus cereus is a Gram-positive, spore-forming bacterium that induces food poisoning in the forms of emetic and diarrheal syndromes (Kim et al., 2009; Arslan et al., 2014). The syndrome of diarrhea usually occurs within 8-16 hours after consumption of contaminated food (Park et al., 2009). The pathogen is widely distributed in different types of foods comprising cooked rice, vegetables, fish, meat, and milk products (Dzieciol et al., 2013). Raw meat and meat products are relevant sources of animal protein in the diet; therefore, the contamination of fresh meat and meat products with B. cereus represents a severe public health hazard. A presence of B. cereus (10 3-10 5 CFU/gm) poses a moderate risk to initiate cases of food poisoning (Rajkovic et al., 2013). Food poisoning occurs because B. cereus spores could survive the processes of cooking and pasteurization. If the food is not adequately refrigerated, and there is a lack of competitive flora, the bacterium germinates and multiply (Kramer and Gilbert, 1989). B. cereus spores are resistant to adverse environmental conditions; it could access food of animal and plant origin and, therefore, could contaminate products of milk and meat products (Granum, 1994; Larsen and Jorgensen, 1997). The bacterium is usually associated with food poisoning and diarrhea due to the release of heatlabile enterotoxins (Granum, 1994; Forghani, 2015). The enterotoxins are comprised of hemolysin BL (Hbl), non