Bacillus cereus is a spore forming bacterium that produces toxins that cause vomiting or ‎diarrhoea. Symptoms are generally mild and short-lived up to 24 hours. B. cereus is commonly ‎found in the environment as well as a variety of foods. Spores are able to survive harsh ‎environments including normal cooking temperatures. B. cereus is one of predominant found ‎foodborne pathogen in many countries e.g. Malaysia. Two major types of food poisoning caused ‎by B. cereus, emetic (vomiting) and diarrheal, have been described in several hospitals in ‎Malaysia. The vomiting type is affected by a small cyclic heat-stable peptide (cereulide), and the ‎diarrheal disease is caused by three different enterotoxins (HBL, NHE, cytK). The objective of ‎this study was to identify B. cereus using biochemical test and emetic toxin-producing of B. ‎cereus, specifically BHL by targeting a specific gene hblD. A total of twenty seven samples of ‎meat curry from nine random restaurants around Selangor, Malaysia were used in this study. ‎Mannitol egg yolk polymyxin (MYP) is a selective medium and confirmatory biochemical tests ‎were used to isolate B. cereus. The biochemical test was used to detect B. cereus and the samples ‎examine for the presence of hblD gene by polymerase chain reaction (PCR). The results showed ‎all samples were identified as B. cereus, the morphology observation showed Gram-positive, rod-‎shaped and motility differs between the samples. In particular, all samples were positive for the ‎production of the enzyme catalase, fermentation of glucose ,hydrolyzes of starch and reduction ‎of nitrate and negative for hydrogen sulphide gas, and the breakdown of amino-acid tryptophan. ‎These findings represent an example of how genomics and biochemical could rapidly help public ‎health experts responding not only to clearly identified select agent but also to agents with ‎similar pathogenic potentials.‎