Objective To analyzed the distribution of Bacillus cereus and vomiting toxin gene in cooked rice samples which simulated contaminated by raw vegetables, and provide basic data for prevention of food poisoning caused by B. cereus. Methods Fifty raw vegetable samples were collected in this study. Simulate method was as contaminated “freshly cooked rice” with 0.85% physiological saline solution from washing raw vegetables, and then place it in a 30℃ 70% RH environment for 24 hours to prepare a sample of “contaminated rice”. Plate counting, real time PCR and digital PCR were performed for raw vegetable and “contaminated rice” samples. Statistical analysis was performed on the detection rates grouped by different vegetable types for raw vegetable samples and “contaminated rice” contaminated with them. Results The detection ratios of B. cereus, ces gene and BacBac16sRNA gene in raw vegetables was 80.00% (40/50), 0(0/50) and 10.00%(5/50). The detection ratios of B. cereus, ces gene and Bac16sRNA gene in “contaminated rice” was 94.00% (47/50), 14.00%(7/50) and 90.00%(45/50). There was significant difference in the detection ratio of B. cereus between raw vegetables collected from agricultural markets and farmland(?2=11.063, P=0.00088 correction), and the difference in the detection rates of Bac16sRNA gene and ces genes in “contaminated rice” contaminated with the two groups of raw vegetables mentioned above is statistically significant(?2=3.926, P=0.0475correction; ?2=5.444, P=0.0196 correction). Seven “contaminated rice” were tested positive for the ces gene using real time PCR, with Ct values ranging from 24.12 to 37.73, and digital PCR results ranging from 6.8 copes/μl ~ 6.2×106 copes/μl. Conclusion Cooked rice samples which simulated contaminated by raw vegetables might be has the etiology characteristics that lead to a risk of food poisoning caused by B. cereus.