Bacillus cereus is a Gram positive, facultative anaerobic bacterium characterized by large rod- shaped cells and an ability to form heat-resistant endospores. Because this bacterium is so widely distributed throughout nature and is frequently found in soil, it is naturally present in a wide variety of food products of both animal and plant origin. The presence of B. cereus and its virulence factors in dairy products may result in food poi-soning and other illnesses. B. cereus causes two types of intestinal illness: emetic (vomiting) and diarrheal. Furthermore, the bacterium causes a variety of systemic and local infections in both immunosuppressed and immunocompetent persons. Different toxins and pathogenic factors like nonhemolytic enterotoxin Nhe, hemo-lytic enterotoxin Hbl, enterotoxin FM and cytotoxin K are accountable for diarrheal syndrome, meanwhile the depsipeptide cereulide toxin causes emetic syndrome. Because of its genetic similarity to Bacillus anthracis and Bacillus thuringiensis, the ability to detect this pathogen in food is frequently difficult. We reviewed characters, virulent attributes, toxins profiles of this bacterium. Current control methods are limited so future control strategies must be developed.