Staphylococcus aureus is frequently implicated in food borne illnesses. A total of 100 random samples of meat products represented by minced meat, beef burger, kofta and luncheon (25 of each) were collected from different supermarkets in Gharbia governorate. 25 grams from each sample were subjected to bacteriological examination for determination of Staphylococci count and S. aureus count, isolation and identification of S. aureus then molecular examination; using PCR technique as a confirmatory method for identification of S. aureus isolates. In addition, multiplex PCR was used for detection of classic enterotoxin genes (sea, seb, sec and sed) of S. aureus isolates. The mean values of Staphylococcal and S. aureus count /g were 3.41x103±0.58x103 and 9.35x102±2.04x102 for minced meat; 7.95x103±1.22x103 and 1.87x103±0.36x103 for beef burger; 2.12x104±0.48x104 and 3.72x103±0.51x103 for kofta and 9.06x102±2.15x102 and 4.29x102±0.67x102 for luncheon, respectively. S. aureus was detected in 36%; 52%; 64% and 12% of the examined samples of minced meat, beef burger, kofta and luncheon, respectively. The occurrence of enterotoxin genes was determined in 12 isolates (3 from each meat product). The incidence of sea was 2/3 (66.67%) in beef burger and 1/3 (33.33%) in kofta. The incidence of seb was 1/3 (33.33%) in luncheon only. The incidence of sea and sed was 1/3 (33.33%) in minced meat only. The incidence of sea, seb and sec was 1/3 (33.33%) in kofta only. Meat products are considered a good medium for the growth of Staphylococci and the production of toxins.