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 29x10⁷ 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^oC 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 2.2x10⁸(initial load) to 5.8x10⁷and 8.8 x10⁶with 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 9.8x10⁷ and 6.1 x10⁷ 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 8.6x10⁶ with reduction percentage 96.09% on 6^th day of storage. In control group B.
cereus count increased from 2.2x10⁸ (initial load) to 5.1x10⁸ on 3^rd day. Furthermore, thyme oil
(1%) and mixture treated minced beef showed overall acceptability till 6th 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 3rd 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.