The effect of different essential oils (Cinnamon, Clove and Marjoram) on viability of B. Cereus inoculated into minced meat was studied. The minced meat was inoculated by B. cereus at intensity of 3x106/g and classified into 4 groups. The first groups act as control(untreated) and the other 3 groups were treated with cinnamon, clove and marjoram by concentration 1% examined at zero, 2, 4 & 6 days   at chilling temperature (4°C). B. Cereus count were 3.0x106±0.5x106for control &treated samples at zero day. While at 2nd days B. Cereus count were 2.9x106±0.3x106 with reduction % 3.3 for control sample,1.8x105±0.2x105 with reduction %94.0 for treated samples by cinnamon,8.5x104±2.1x104 with reduction %97.0 for treated samples by clove& 6.7x103±1.5x103 with reduction %99.0 for treated samples by marjoram. Moreover, the result obtained in 4th day of storage B. Cereus count were 2.7x106±0.3x106 with reduction % 10.0 for control sample,7.9x104±1.4x104 with reduction %97.4 for treated samples by cinnamon, 5.2x103±1.0x103 with reduction %99.8 for treated samples by clove in contrast marjoram had complete inhibition to B. Cereus at 4th day of storage.  Concerning to the result  obtained in 6th day of storage B. Cereus count were 2.6x106±0.2x106 with reduction % 13.3 for control sample,3.3x104±0.6x104 with reduction %98.9 for treated samples by cinnamon&  clove had complete inhibition to B. Cereus  at 6th day of storage .So in the current study marjoram is the best essential oil which make complete inhibition to  bacillus cereus at 4th day of storage .followed by clove which make complete inhibition to  bacillus cereus at 6th day of storage . followed by cinnamon.