This study aimed to use natural antibacterial agents to prevent the growth of multidrug-resistant Staphylococcus aureus that was isolated from some food samples. Among 150 different food samples, only 50 samples were recorded to contain Staphylococcus aureus at different counts. Fresh minced meat and sausage samples exhibited the highest Staphylococcus aureus counts while, fresh meat and chicken showed the lowest counts. PCR using species-specific PCR primer from DNA mixture was done. Results indicated that PCR able to amplify the specific DNA fragment for Staphylococcus aureus. Antibiotic susceptibility of Staph. aureus strains revealed varying degrees of resistant patterns against the antibacterial agents. Staph. aureus was resistant to 75% of examined antibiotics. Staph. aureus was resistant to 12 antibiotics, On the other hand, Staph. aureus was sensitive to Levofloxacin and Vancomycin. Most essential oils gave antibacterial activity against tested bacterial strain. The minimum inhibition zone was recorded by Black bean (4 mm), while the maximum one was recorded by cinnamon (24 mm) followed by clove (20 mm).