Two hundred samples ready to eat meat offals (50 samples each of stomach,intestine, lung and liver) were examined for total bacterial and Staphylococcus counts. On the other hand Sthaph. aureus. coagulase positive were isolated, also 40 samples of raw meat offals (10 samples each of stomach, intestine, lung and liver) were used for the assessement of the effect of cooking on the Staph. aureus coagulase positive. Regarding the total bacterial counts in case of cooked edible by-products (liver, stamach, lugg and intestine) the average counts were 1x10'; 5x10' 1x10° and 6x10' respectively. Staph. aureus was detected in less than 102/g in 98%, 96%, 98% and 96% ready to eat cooked liver, stomach, lung and intestine respectively, while the Staphylococcus counts ranged from 102 103 was (2%) in all the examined products, but only one sample in case of intestine had count ranged from 10-10". The coagula se positive strains obtained from the total isolates were examined as well as studying the effect of cooking on the Staph. aureus.