This study was undertaken to determine the existence, growth and enterotoxin producing ability of Bacillus cereus at different temperatures and time ranges in çiğ köfte, a traditional raw food product. In the first part, Bacillus cereus was found in 22 of 50 samples marketed in Ankara, with the mean contamination level of 2.55 log10 cfu/g in positive samples. The 14 of Bacillus cereus detected in positive samples were able to produce enterotoxin. In the second part of this study, survival ability of Bacillus cereus and its enterotoxin production were determined in experimentally prepared raw meatballs inoculated with the enterotoxigenic Bacillus cereus NCTC-11145 at the levels of 10² (A group), 10⁴ (B group), and 10⁶ (C group) cfu/g, and enumerated at 0, 2, 4, 6, 8, 12, and 24 h of storage at 4 and 25ºC. While no toxin production was determined in any of the 3 groups in 24 h storage at 4ºC, toxins were detected in group C samples stored at 25 ºC at 8, 12, and 24 h intervals by BCET-RPLA test. In summary, it was suggested that the traditional product of raw meatball could be a potential risk for public health due to ability of Bacillus cereus to grow and produce enterotoxin in raw meatball in appropriate conditions.