A total of 90 samples of sardine, molouha and feseikh (30 of each) were collected from different retail markets for
bacteriological and molecular examination. The average of Staphylococci counts (cfu/g) were ranged from1.0 x 10² to
1.1x10⁴ in sardine, ranged from 1.0x10² to 3.4×10⁵ in molouha and 1.0×10² to 7.8×10⁵ in feseikh. with a mean value
2.75×10³ ± 0.41×10³, 1.98×10⁴ ± 0.28×10⁴ and 5.03×10⁴ ± 1.12×10⁴, respectively. Concerning to S. aureus it was detected
in 36.67%, 46.67% and 50.00% of the examined salted fish sardine, molouha and fesiekh, respectively. Totally 44.44%
of the examined samples of salted fish were contaminated with S. aureus. The incidence of enterotoxins (A, B, C and D)
produced by S. aureus were 20.00%, 40.00%, 60% of sardine, molouha and fesiekh. Modern rapid methods as Polymerase
Chain Reaction (PCR) has high sensitivity, specificity and reduce detection time. It offers advantages over conventional
diagnostic methods