Ninety random samples of different Vacuum Packed meat products represented by (salami, frankfurter and sausage) were collected randomly from different supermarkets in Menofyia governorates to be examined for occurrence of aerobic spore formers, Bacillus cereus & its virulence genes. The results showed that the prevalence of aerobic spore formers was 11(36.67%), 17(56.67%) and 19 (63.33%) in salami, Frankfurter and Sausage, respectively. The mean counts of aerobic spore formers vacuum packed salami, Frankfurter and Sausage were 8.81×102 ± 1.74×102, 2.56×103 ± 0.38×103 and 5.03×103± 0.97×103, respectively. The prevalence of Bacillus cereus in the vacuum packaged Salami, Frankfurter and Sausage were 23.33%, 46.67% and 53.33%, respectively. Furthermore, the mean values of Bacillus cereus counts in Salami, Frankfurter and Sausage were 5.29×102 ± 1.06×102, 1.14×103 ± 0.21×103 and 2.75× 103 ± 0.44× 103 CFU/g, respectively. The acceptability of vacuum packaged Salami, Frankfurter and Sausage meat products based on their contamination with B. cereus were 76.67%, 53.33% and 46.67 accepted, while 23.33%, 46.67% and 53.33% were unaccepted, respectively. Moreover, the incidence of virulence genes of Bacillus cereus were 25%, 25% and 0% for cytK, 50%, 25% and 0 % for hblC and 25%, 50% and 100% for cytK & hblC isolated from the Salami, Frankfurter and Sausage meat products respectively. Sausage samples were the most contaminated products