100 random samples of raw and whipped cream (50 samples each) were tested for the presence of S. enteritidis and other Salmonella spp. From raw cream 15 and 14 initial Salmonella isolates were recovered using S.S. and Bismuth sulphite agars, respectively. Only 2 isolates were identified as Salmonella spp. on both media on the basis of modefication of FDA. Regarding whipped cream, 13 and 4 presumptive Salmonella colonies were isolated on the same media, of these, 3 and 2 isolates were identified as Salmonella spp on both media respectively. The stability of S. enteritidis against potassium sorbate or honey in cream stored at refrigerator temperature was studied. Cream inoculated with 1x10⁷ S. enteritidis, devided into 10 parts to which potassium sorbate was added, in concentrations of 0.2, 0.4 and 0.6%. Fennel honey was added in concentrations of 0.2, 0.4, 0.6, 1, 5 and 10%. One part was kept as control. The samples were examined for S. enteritidis count and pH in the 1^st and 2^nd day then, every 2 days of storage. Lower decrease in count of S. enteritidis was noticed in cream containing 0.2, 0.4 and 0.6% pot .sorbate, stored at refrigerator temperature. Undetectable numbers of     S. enteritidis were observed at 10^th day in concentration of 0.6%. While, in control samples the count reached 8x10⁷ in the 1^st day then, decraesed to be 2x10⁵ at the end of the storage time. In contrast, addition of honey at conc. of 10% inhibits the growth of S. enteritidis within 24 hours of storage at refrigerator temperature. Lower concentration of honey (1 and 5 %) led to appearance of injured colonies in the 1^st and 2^nd day, the colonies begin to recover at the 4^th day, and no viable cells were noticed after the 10^th day. Gradual reduction in the count of S. enteritidis using 0.2, 0.4 and 0.6% honey was observed till the 10^th day. Our results showed which preservative is most active against S. enteritidis, thus, the safety of cream could be improved by addition of fennel honey in a concentration of 10%.   key wo