The purpose of the conducted study was to verify the existence and pathogenicity of Bacillus cereus (B. cereus) in meat and poultry products by evaluating the effect of gamma radiation on contaminated chicken fillets meat. A total of 100 samples of meat and poultry products represented by minced meat; sausage, rice kofta, chicken fillet and nuggets (20 of each) were collected randomly from different markets in Zagazig, Sharkia Governorate, Egypt, and subjected to sensory and bacteriological examination. The results revealed that 20% represented the total prevalence rate of B. cereus in all examined samples, which were tested for the presence of four virulence genes: hbl, cytK, nhe and ces. All isolates exhibited traits related to virulence. The most predominated gene was cytK and ces (57.1%) for each, followed by nhe and hbl genes (42.8% and 28.5%), respectively. Experimental protocol for several treatments showed that Gamma radiation has no significant effect on the sensory characteristics of the examined chicken fillet sample, on the other side gamma irradiation at a dose of 1 kGy and 3 kGy reduce initial count from 5.83 log CFU g−1, to 3.31 log CFU g−1 and 2.04 log CFU g−1 at 1 kGy and 3 kGy respectively, while, for complete suppressing of B. cereus, the Gamma irradiation needed was 5 kGy where the viable cells was not detected in the tested samples.