Bacillus cereus is a significant foodborne bacterium that is prevalent in a variety of dietary products. This study aimed to assess the contamination rate, enterotoxin genes, and antibacterial susceptibility of B. cereus detected in 20 samples each of minced beef, beef shawarma, beef burger, beef kofta, beef sausage, chicken shawarma, chicken kofta, chicken kabab, and chicken sausage that were acquired from a variety of markets in the Aswan Governorate, Egypt. In addition, the antimicrobial impact of Apple cider vinegar (ACV) on B. cereus was investigated. The highest B. cereus levels were found in beef kofta samples (2.44x103 +/- 0.16x102 CFU/g), followed by beef burger (2.02x103 +/- 0.18x102 CFU/g) and beef sausage (1.88x103 +/- 0.12x102 CFU/g). On an average, 30% of the samples were contaminated with B. cereus. All of the putative isolates showed B. cereus DNA according to PCR findings of the gyrB gene. Most of the strains (16/54) had the hblA gene, which was substantially more abundant than hblC (7/54) and hblD (5/54). However, nheA was detected in 10/54 samples and was substantially more prevalent than nheB (5/54) and nheC (3/54). Of the strains, 10 out of 54 have cytK. By comparison, the cesB detection rate was just 6/54, indicating that emetic strains are less frequent in meat products than diarrhea strains. Most strains were resistant to ampicillin, cefoxitin, and colistin (100% each), while they were entirely sensitive to imipenem, nalidixic acid, and vancomycin, rendering them the most significant antibiotics. By the agar well diffusion technique, all concentrations of ACV (10%, 30%, 70%, and 100%) were confirmed to have significant inhibitory activities against B. cereus, suggesting that ACV could be employed as a natural antimicrobial preservative in meat products. Nevertheless, more research is necessary to find other traits of B. cereus in meat products and the actions of other natural antibacterials.