Staphylococcal food poisoning has been considered an important cause of food-borne diseases around the world [7]. Some studies reported that Staphylococcal food poisoning has been the third most common cause of food-borne diseases in the last few decades worldwide [8]. Food-borne outbreaks in Europe between 1993 and 1998 were about 5.1% S. aureus [9]. Staphylococcus aureus is listed among the top five pathogens contributing to domestically acquired foodborne illnesses causing as many as 241,148 cases annually in the United States [10]. Both Staphylococcus aureus and MRSA have been isolated from chicken, pork, beef and others. For instance, one study in Japan found two isolates of MRSA out of 444 samples of raw chicken meats at 145 different supermarkets [11].