Five types of chicken products (Nuggets, Tenders, Fajieta, Drum sticks and Wings) were used in this study. These types included ready-to-eat chicken products which were collected from fast food shops and frozen
 
half cooked chicken products collected from supermarkets. Some samples of frozen half cooked products were cooked according to the cooking instruction printed on the package label. All samples were examined for the detection of B. cereus and the ability of the isolated strains to produce diarrheal enterotoxin. B. cereus was isolated from all the types of the examined samples with different percentages. Ready-to eat chicken product samples recorded the highest incidence of isolation followed by frozen half cooked chicken products. While applying cooking instruction reduced the incidence of B. cereus.
By using B. cereus enterotoxin reversed passive latex agglutination kit, Bacillus diarrheal enterotoxin was detected from 13 out of 33 strains (39.4%) isolated from ready-to-eat samples, and 6 out of 30 isolates (20%) from frozen half cooked samples. Whereas, only 2 out of 6 isolates were diarrheal enterotoxigenic producing strains isolated from cooked chicken product samples.