Studying the effect of using propolis alone or mixed with chemical preservative on the shelf-life time of luncheon using local propolis extract collected from farms in different governorates in Egypt. The obtained results revealed that the minimum inhibitory concentrations (MICs) of the used extracts, 20 ppm of propolis extract, depended on the concentrations that inhibited Bacillus cereus, Staphylococcus spp., and Escherichia coli, which are considered the most common pathogenic bacteria in the food category. The obtained results revealed that adding propolis at a concentration of 20 ppm only increased the shelf life time of luncheons by 7 days. Adding propolis at a concentration of 20 ppm with sodium nitrite at a concentration of 125 ppm increased the shelf life time of the luncheon to 10 days instead of 7 days. The panel test was performed on the formula under study to evaluate the effect of the used treatments on the sensory parameters of the luncheon. It can be concluded that propolis can be completely or partially replaced by sodium nitrite preservatives during luncheon processing. A luncheon containing 20 ppm of propolis without sodium nitrite could be considered an excellent treatment away from the harmful effects of sodium nitrite on humans. Propolis, as a preservative, has a significant effect on food poisoning bacteria and can extend the shelf life of a variety of food categories.