Quality and safety of refrigerated beef fillet represented a concern for consumers. Moreover, synergistic effect between two or more of antimicrobial protocols to control bacteria in food especially heat resistant spore forming bacteria is a demand for food safety. So, aim of this study was to evaluate the synergistic application of grilling (heat treatment), and CMC coated samples supported by lactoferrin and propolis on survival of Bacillus cereus in beef fillets. Results revealed an effective synergistic antimicrobial effect of LF and PR incorporated into the CMC edible coating in a combination with grilling against experimentally inoculated B. cereus. 
So, grilling alone as antimicrobial can't eliminate B. cereus in beef fillets, while application of edible coating fortified with LF and PR enhanced the antimicrobial effect of grilling in a synergistic way to control B. cereus.