sandwiches) represented as 25 each of shawarma, sausage and beef burger were collected from various fast food restaurants and vendors on the street in Port Said city. S. aureus could be detected in 32, 44 and 36% of the analyzed samples with a mean value of 9.8 x 10² ± 0.12 x 10²; 1.2 x 10³ ± 0.24 x 10² and 8.3 x 10² ± 0.09 x 10² CFU/g shawarma, sausage and beef burger, respectively. Out of 8 strains obtained from shawarma, only 3 were enterotoxigenic belonging to type A enterotoxin. Five S. aureus were enterotoxigenic obtained from sausage samples, 2 of them were type A and the other 3 strains were enterotoxins AD. Furthermore, 4 strains identified as 2 type AB producers and 2 type ABCD producers were isolated from beef burger samples. The results showed that enterotoxin A (SEA) was the most frequently in all the examined ready-to-eat-sandwiches followed by enterotoxin type D (SED), indicating that S. aureus had a potential public health significance in fast food.