A total of 200 samples including 100 samples from fresh and frozen chicken meat (breast and thigh muscles) and 100 samples from meat products (Minced meat, Burger, Luncheon and Sausages) were collected from Aswan markets. All samples were bacteriologically and biochemically examined for isolation and identification of Staph aureus, PCR detection of sea, seb, sec genes specific for staphylococcal enterotoxins (SEs).Prevalence of Staph aureus in fresh chicken meat were 72% and 68% in breast and thigh muscles, respectively, while in frozen chicken meat were 52% and 40% in breast and thigh muscles, respectively. Prevalence of Staph aureus in meat products were 20%, 24%, 0%, 0% in minced meat, luncheon, burger and sausage, respectively. Genetic investigation of toxigenic genes showed presence of sea and sec in all positive isolates and absence of seb gene. Ability of Staph aureus to cause food poisoning to the consumer depends mainly on the presence or absence of enterotoxins-forming genes in the isolated bacterium and PCR is a sensitive and reliable method for detection of virulent strains of Staph aureus in meat and poultry.