The main objectives of this research are: detect the contamination of some local food product by Staphylococcus aureus and their ability to excrete protease, lipase, hemolysin enzyme and formation of biofilm, all in three temperatures (35,20 and 8) Centigrade. Thirty samples from each of Meat containing product, yogurts, cheese were randomly chosen from local markets in Baghdad city during February and March 2018. Also hospitalist samples were included in this study. Each sample was diluted to 10% peptone water, incubated at 37 o C for 2 hour then streaked on Mannitol salt agar and bed-Barker tullerite agar to isolate S. aureus. Sixty out isolate of S. aureus were isolated from samples, biofilm as well as, protease, lipase and hemolysin were secreted at 35 o C after 48 hour while seven day was needed for production at 20 o C comparing with negligible growth or enzymatic activity at 8 o C even after three weeks of incubation. Results showed that 25 isolates of S. aureus was from meat containing food products, while ten out of S. epidermidis was from yogurt, two from cheeses and five isolate from hospitalist samples. Environmental isolates were susceptible to penicillin G, tetracycline, chloramphenicol and naledix acid while tetracycline, chloramphenicol and naledix acid resistance were appeared in hospitalist isolates.