Fifty nine samples of milk and dairy products, and forty samples from meat products were studied for their content of S. aureus . 32 Strains of S. aureus were isolated and identified, 8 Strains were found to be enterotoxin-B producers. The highly toxic one was used for further investigation. The effect of thermal treatment at 55, 60, 65 and 70°C for different periods on the viability of S. aureus and productivity of enterotoxin-B was studied. The sublethal thermal treatment stimulated the organism to produce toxin to 800% compared with non treated cells. Low dose (0.5 KGy) of y-radiation increased the strain's productiviry for enterotoxin-B. The strains lost the ability to produce toxin at 1.5 and 1.25 KGy in BHI and minced meat media, respectively. Also, 2% of clove was enough to inactivate the strain, while this concentration of garlic and mint inactivated the toxin production by 87.5% and was insufficient to kill the organism. Water activity (aw) had a great effect on the viability of S. aureus . Decreasing a_w also inhibited the toxin production.